Biography

Dr Soumi Paul Mukhopadhyay is a sensory and consumer research scientist with NSW Department of Primary Industries. She has had over 15 years of “Fast-Moving Consumer Goods” (FMCG) industry and academic/research experience in India, Italy and Australia with Nestle, Whirlpool Corporation and Goodman Fielder, to name a few (https://www.linkedin.com/in/soumi-paul-mukhopadhyay-phd-6049921b/). She had completed her PhD in 2015 with Charles Sturt University (CSU) at Wagga Wagga with NSW DPI and Grain Research and Development Corporation (GRDC) funded project on ‘Eliciting sensory and consumer preferences of Australian desi Chickpeas’ (DAN00139). Soumi has expertise in understanding how sensory and consumer science can facilitate better promotion and placement of various products (from grains, legumes, honey, dairy, fruits and vegetables, wine and olive oil to everyday grocery products). This includes leading the 2019-20 Hort Innovation funded project OL17003- “Australian Olive industry sensory training” to deliver of a series of integrated training programs for promoting Australian olive products and developing a guide to understand and appreciate the products in domestic and international markets (https://www.horticulture.com.au/growers/help-your-business-grow/research-reports-publications-fact-sheets-and-more/ol17003/).