NSW Department of Primary Industries (DPI) has a new approach to the science behind fruit, nut, wine and olive oil production, under the guidance of Soumi Paul Mukhopadhyay, a scientist specialising in sensory and consumer aspects of food.
Dr Paul Mukhopadhyay is based at Wagga Wagga, working closely with wine and olive oil sensory panels at the National Wine and Grape Industry Centre (NWGIC) and the DPI Australian Oils Research Laboratory.
“My role is to determine sensory characteristics, including taste and aroma, which are favoured by consumers of NSW produce,” Dr Paul Mukhopadhyay said.
“Working with DPI scientists at the Central Coast Primary Industries Centre at Ourimbah, we have assessed the effect of post-harvest treatments on NSW cherries for export.
“Cherry sensory testing helped to rate the flavour and consumer acceptance of treated fruit, which delivered good results to support our export markets.”
NSW DPI horticulture director Shane Hetherington said DPI’s sensory investigations are helping to enhance international trade with markets including China, Japan and South Korea.
“The cost of horticultural production in Australia is relatively high, with our reputation for quality, flavoursome and safe food, produced using environmentally-friendly systems giving us a major trade advantage in premium markets,” Dr Hetherington said.
“We are working to better understand what customers want, and Dr Paul Mukhopadhyay’s contribution to the team allows DPI to focus on maintaining our advantage.”
Dr Paul Mukhopadhyay has examined and defined which varieties of Australian desi chickpeas were preferred by Australian consumers during her doctoral studies and has industry experience working for large international food corporations in Australia and India.
- The NWGIC is an alliance between DPI, Charles Sturt University and the NSW Wine Industry Association.
