Matt McSweeney, PhD

Assistant Professor, School of Nutrition and Dietetics, Acadia University

Education and Training

2014 PhD, Food Science, University of Guelph
2010 BSc (Hons), Food Science, University of Guelph



Matt joined the Acadia University faculty in 2013 after completing both his BSc and PhD in Food Science at the University of Guelph.  Matt primarily studies sensory science.  His research focuses on the sensory aspects of food (taste, aroma, appearance, and texture), and is largely concerned with the factors that influence the acceptability of food products.  Recently conducted studies have examined the use of new sensory methods, 3D printing, wine produced in Nova Scotia and the production of new food products from alternative grains and food waste.  At MSVU, he works on collaborative projects investigating the sensory properties of functional foods.