Asriadi Masnar, Fulbright Scholar and food science researcher
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Skills

My skills combine food sensory science, food formulation, consumer research, and product development. I work with sensory evaluation methods, statistical analysis, packaging research, and food preservation to understand how food products are experienced by consumers and how they can be improved.

I am especially interested in applying sensory and consumer insights to support food innovation, improve product quality, strengthen SME food businesses, and contribute to more sustainable food systems.

SENSORY

Expertise Areas

Consumer, sensory and market research expertise supporting business and R&D teams across the full product innovation lifecycle.

01

Sensory & Consumer Research

Applying discrimination testing, descriptive and temporal analysis, and qualitative and quantitative consumer methods to guide decisions from early ideation through post-launch assessment.

Discrimination Testing Descriptive Analysis Consumer Methods
02

Panel Leadership

Leading panel recruitment, validation, training and performance monitoring, while directing session preparation and facilitation to ensure reliable data, engagement and motivation.

Panel Training Data Quality Panel Engagement
03

Project & Innovation Management

Coordinating schedules, global teams, external agencies, product preparation and client communication to deliver timely research, strengthen innovation and achieve measurable business impact.

Project Delivery Agency Management CPG & Foodservice
04

Methods, Data & Quality

Developing methods through design thinking and DOE, analysing data with RedJade, R, Stata and SPSS, and translating findings into reports and QA, quality and compliance decisions.

Methods & DOE Statistical Analysis QA & Compliance