Dr Soumi Paul Mukhopadhyay is a sensory and consumer researcher 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. She completed her PhD in 2015 with Charles Sturt University with NSW DPI and Grain Research and Development Corporation funded project on ‘Eliciting sensory and consumer preferences of Australian desi Chickpeas’.
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 and completing the 2019-20 Hort Innovation funded project OL17003- “Australian Olive industry sensory training” to deliver a series of integrated training programs for promoting Australian olive products and develop a guide to understand and appreciate the products in domestic and international markets.
Soumi brings together a fresh perspective of how sensory attributes of different food products can be better communicated to various stakeholders in the language they understand. She has published several industry articles related to the TasteBook™ program in “Australian and New Zealand Olive Grower and Processor” industry magazine and several peer-reviewed articles in international journals and brings an extensive academic and industry network to her role. Soumi is a trained member of the Australian Olive Oil Sensory Panel and has had extensive palate training. She is frequently travelling in and around Australia and New Zealand for various show-judging of olive oils, table olives, honey, dairy and other products. Soumi has been invited to speak at the 2021 NSW Apiarists Association Annual Conference and judge the “Honey Show” at Tamworth followed by 4th Australian Bee Congress in 2022.
Soumi is currently holding a Conjoint Senior Lecturer role with University of Newcastle and an Adjunct Research Fellow with Charles Sturt University. Soumi is also a professional member of Australian Institute of Food Science and Technology and is the NSW Branch Chair. She is an Australian expert on the subcommittee FT 024-06 mirror to ISO/TC34/SC12 in the Standards Australia Committees and Joint Standards Australia/Standards New Zealand Committees.