Faculty profile
Matthew McSweeney
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Latest papers
Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus).
Journal of the science of food and agriculture · 2021 · senior author
Latest funding
- $68,116
Sustenance from the sea: Historical food uses of seaweed in Nova Scotia
SSHRC · 2026 · Principal investigator
- $22,000
Cross-modal relationship between chemical irritants and salt perception
NSERC · 2024 · Principal investigator
- $30,000
Exploring the relationship between chemical irritants and salt perception
NSERC · 2021 · Principal investigator
1 publications.
Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus).
Lamont T, McSweeney M
Sustenance from the sea: Historical food uses of seaweed in Nova Scotia
Principal investigators: McSweeney, Matthew
Cross-modal relationship between chemical irritants and salt perception
Principal investigators: McSweeney, Matthew
Exploring the relationship between chemical irritants and salt perception
Principal investigators: McSweeney, Matthew
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
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