• Source: Scopus
  • Calculated based on no. of publications stored in Pure and citations from Scopus

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Personal profile

Professional Information

Dr. Soumi Paul Mukhopadhyay is very passionate about everything about "food" and has completed her PhD from School of Agricultural and Wine Sciences, Charles Sturt University (CSU), Australia, in 2015 in sensory and consumer science. Soumi is currently working with Department of Primary Industries, New South Wales as "Sensory and Consumer Research Scientist" for Horticultural products ranging from olive oil/table olives, fruits, nuts, wine and honey. She is an Adjunct Research Fellow with School of Agricultural and Wine Sciences in CSU and Conjoint Senior Lecturer with University of Newcastle.

Education/Academic qualification

Food Science (specialisation in Sensory and Consumer science), PhD, Charles Sturt University

Award Date: 15 Dec 2015

External positions

Sensory and Consumer Research Scientist, NSW Department of Primary Industries (NSW DPI)

Conjoint Senior Lecturer, University of Newcastle


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