SKSamuel Kirk

Food technology · Nutrition science · Product innovation

Connecting food structure with human health.

I am a food technologist and nutrition researcher focused on how ingredients and processing influence food properties, consumer experience, and postprandial response.

Explore my workResearch CV
Peterborough, OntarioOpen to Canada & Europe
Samuel Kirk wearing a navy blazer and light blue shirt
Available for research and food R&D opportunities
MScFood Technology & Nutrition
142Sensory-study participants
94Pages in the Frozen Hemptation technical report
2Fields brought together: food science + nutrition
01 / About

Research that connects laboratory evidence with practical food development.

My background combines food science, nutrition, and product development. I am particularly interested in work that brings formulation, analytical testing, sensory evaluation, and human nutrition together within the same research question.

I hold an MSc in Food Technology and Nutrition from Lund University and a BSc in Nutrition and Dietetics from Acadia University. Experience in research, teaching, sports nutrition, coaching, and retail has strengthened my ability to coordinate collaborative work and communicate technical information clearly.

02 / Featured work

Selected research and product-development work.

These projects reflect my experience taking a food concept from early formulation through testing, analysis, and technical reporting.

Plant polar lipid-enriched food prototypes prepared for the MSc study
Plant polar lipid-enriched prototypes
Graph comparing postprandial blood glucose responses for the polar lipid and control treatments
Blood glucose response
Graph comparing subjective hunger ratings for the polar lipid and control treatments
Hunger ratings
Graph comparing subjective fullness ratings for the polar lipid and control treatments
Fullness ratings

Human nutrition research · 30 ECTS

Plant polar lipids and postprandial glycaemic response

For my MSc thesis, I developed and standardised plant-based treatment and control foods, then evaluated blood glucose and appetite responses through a randomised crossover dietary intervention.

  • Developed and standardised prototypes for controlled study visits
  • Measured starch using enzymatic analysis and UV-Vis spectrophotometry
  • Analysed AUC and incremental AUC, transformations, confidence intervals, and ANOVA
  • Maintained study documentation, completed data-quality checks, and prepared the thesis

Product development · Seven-person team

Frozen Hemptation: a vegan frozen-dessert concept

As team leader, I coordinated the work of a seven-person group while remaining actively involved in each project stream. We shared responsibility for the practical work and 94-page technical report, completing both within the project timeline.

  • Refined the formulation through iterative trials, ingredient evaluation, flavour masking, and troubleshooting
  • Conducted a market survey (n=56) and a 9-point hedonic study (n=142, ages 18–76)
  • Assessed rheology, particle size, pH, dry matter, yield, and melting rate
  • Contributed to the food-safety, sustainability, processing, and commercial components of the project
Pass with distinction · Most Innovative Food Product
Chocolate Frozen Hemptation waffle-cone prototypes arranged on a preparation surfaceThree scoops of the Frozen Hemptation vegan frozen-dessert prototype
Product-development projectPrototype, cone, and brownie development
03 / Methods & skills

Methods and capabilities.

My experience spans product formulation, food analysis, human and consumer research, statistical analysis, and technical communication.

01Food formulation
02Sensory evaluation
03UV-Vis spectrophotometry
04Enzymatic analysis
05Rheology
06Particle-size analysis
07Human intervention studies
08Statistical interpretation
StatisticsR · Minitab · GraphPad Prism · Excel
ResearchExperimental design · Literature review · Technical reporting
CommunicationTeaching · Presentations · Interdisciplinary teamwork
04 / Experience

Research, teaching, and team leadership.

My experience across university research, teaching, varsity sport, coaching, and international retail has developed both my technical foundation and my ability to work effectively with different teams and audiences.

MSc Thesis Researcher

2024

Lund University

Developed two food prototypes, conducted laboratory analyses, supported a randomised crossover intervention, and analysed postprandial outcomes for my MSc thesis.

Team Leader, Frozen Hemptation

2023

Lund University

Led a seven-person product-development team through formulation trials, sensory research, analytical testing, and preparation of a 94-page technical report.

Research Assistant

2021

Acadia University

Supported literature reviews, study planning, participant data collection, survey administration, and research documentation.

Teaching Assistant

2021–2022

Acadia University

Delivered review sessions and occasional lectures, assessed assignments, and helped students understand technical course material.

Curriculum vitae

View my experience in detail.

Academic & researchDownload research CVFood industry & R&DDownload industry résumé