Dr. Soumi Paul Mukhopadhyay is an accomplished scientist with deep expertise in Sensory and Consumer Science. Her technical skill set is anchored by a PhD in Food Science and a Six Sigma Black Belt certification, enabling her to bridge the gap between academic rigor and industrial efficiency. She excels in designing complex sensory programs, conducting market research, and performing multi-omics data analysis to improve food quality. Her technical proficiency extends to Product Development (NPD)—as evidenced by her successful launches in the FMCG sector—and a specialized mastery of sensory profiling for diverse commodities such as olive oil, legumes, honey, and meat.Beyond her scientific capabilities, Soumi demonstrates exceptional Project Management and Leadership skills. She has a proven track record of managing large-scale food programs and coordinating cross-functional teams in both government (NSW DPIRD) and corporate (Whirlpool, Nestle) environments. As a prominent figure in international professional bodies, such as the Society of Sensory Professionals and Standards Australia, she possesses high-level competencies in international standardization (ISO), public speaking, and technical storytelling. Furthermore, her role as an Adjunct Senior Lecturer highlights her abilities in education, mentorship, and science communication, effectively translating complex technical data for growers, producers, and students alike.

María Clara Zamora es una experta de trayectoria internacional en Ciencia de los Alimentos, con un enfoque especializado en el Análisis Sensorial y la Psicofísica. Su carrera se ha desarrollado en la intersección de la investigación científica de alto nivel (CONICET) y la gestión académica (UCA).

Pascal Schlich is a Director of Research with the INRA. He is currently the head of the ChemoSens platform at the Center for Taste and Feeding Science (CSGA) in Dijon, France. Dr. Schlich is a statistician by trade who develop innovative methods for the collection and the analysis of sensory data. His early work on difference testing, panel performances and preference mapping contributed to launch the Sensometrics Society. In the last ten years, he introduced the Temporal Dominance of Sensations method, developed sensory databases and coordinated consumer research on sensory education and preferences toward fat, salt and sweet sensations. Pascal also teaches statistics in several universities and provides the food and wine industries with consultancy.