AIFST State Branches

Cecilia graduated from the University of Queensland (UQ) in 2017 with a Bachelor of Science, majoring in food science, biochemistry, and molecular biology. In her spare time at university, she volunteered at multiple plant research facilities, working on crops to make them more tolerant of a changing climate. In 2015, Cecilia won a Summer Research Scholarship to study the signalling mechanisms of soybeans and snow peas at the Centre for Integrative Legume Research (CILR). In 2017, she also led the UQ Food Science Club Committee through a full and vibrant calendar of events to foster connection between students, academia, and industry. This brush with community and leadership at university has led to a passion for supporting the food industry and bringing people together. Cecilia uses public platforms to share real stories that generate an interest in and an understanding of food science as a vocation. She hopes that through her work, there is a greater appreciation of the food and agriculture industries that touch lives each mealtime.

In her professional life, Cecilia works as a Product Development Food Technologist in the FMCG food manufacturing sector, bringing a variety of products to market both domestically and internationally. Cecilia is a foodie at heart and can be found at the local farmers market with a coffee in hand or queuing for the best croissant in town. She has been involved with the AIFST for several years and has participated in various committees and activities to support its members.

Dr Soumi Paul Mukhopadhyay

Dr Soumi Paul Mukhopadhyay is an early-mid career food sensory and consumer researcher
whose curiosity in understanding the science behind our senses has led her from India to Italy
and now Australia. Bringing her own multicultural perspective, Soumi is a strong believer that
food can be our source of connections, and that we need to tell the complete “paddock to
plate” story in order to have a sustainable food system for the future generation. Her diverse
work experiences in FMCG/academic/research underpin the development and implementation
of evidence-based research outcomes related to food preference/acceptance and

consumption, with global contexts.

Soumi has been recently nominated and elected as the Global Outreach Chair and Executive
Committee Member for the Society of Sensory Professionals (SSP) based in Minnesota (United
States). Soumi is a trained member of the Australian Olive Oil Sensory Panel (AOOSP) at Wagga
Wagga and has had extensive palate training. She frequently travels in and around Australia and
New Zealand for various show-judging of olive oils, table olives, honey, dairy and other
products. Sharing her STEM knowledge does not always involve sensory science, but that’s the
challenge Soumi loves. Volunteering with CSIRO STEM Professionals in Schools, Curious Minds
STEM for Girls, Pint of Science and the Australian Virtual Astronaut Challenge in the last few
years brought her immense joy and satisfaction. Soumi is currently holding an Adjunct Senior
Lecturer role with University of Newcastle. Soumi is also a professional member of AIFST and is
actively involved in various committees/activities. She is an Australian expert on the committee
FT 024-06 mirror to ISO/TC34/SC12 in Standards Australia

I am excited about taking on the role of Chairperson of the AIFST, SA branch. For a very long time, I have been a Food Techie.

My career started as a Fish Technologist when I obtained a Bachelor of Fisheries Science from the University of Agricultural Sciences, Bangalore, India.  I worked in several multinational seafood processing companies in India as a Centre or Production Manager overseeing fish processing from purchase to export destinations.

Then I moved to Uganda to set up a fish processing company to process freshwater fish from Lake Victoria. The processing facility I established included chilling, freezing, smoking, and dehydration of Nile Perch and Tilapia fishes; including fish meal operation – for waste utilisation.

Then with my family, I moved to Sydney, Australia, where I studied Bachelor of Applied Science (Food Technology) at the University of Western Sydney, Hawkesbury, NSW. I have worked in Sydney in various food processing companies including Australian Spring Water and Green’s General Foods.

Then I moved to Adelaide where I got the role of lecturer in TAFE SA. I have been with TAFE SA for the last 20 years as a lecturer in the Food and Beverage processing section of Applied Food Studies. I teach a Diploma in Food Technology to TAFE students and Bachelor of Food and Nutrition Science (BFNS) students from the University of Adelaide.

During my career as a lecturer, I have added more qualifications such as a Bachelor of Education (in service) from the University of South Australia, a Diploma in Packaging Technology from The Packaging Industry Awarding Body Company Stamford, UK, a Diploma in Sustainability and a Diploma in Quality Auditing. My expertise is varied, and I am lecturing on subjects such as Food Preservation, Quality Control, Food Safety, Edible Fats and Oils, Food Additives, Sustainability, Product Development, Sensory Evaluation, Food Packaging, and Process Control.

I have been an AIFST member since 1998 and a committee member for the SA Branch since 2000. I appreciate discovering new food concepts and sharing what I have learned with students. I enjoy AIFST events, and they have helped me grow in my career.

Andrew Tilley

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Dr Victoria Wansink

Director - Microbiology Unit, ACT Government Analytical Laboratory (ACT Health Directorate)