Simi Lewin

Simi is a project manager within the CASS Food Research Centre, with expertise in project management and consumer and sensory research. Simi plays a pivotal role in overseeing and coordinating various research endeavours within the centre. Her skills encompass project planning, execution, and monitoring, ensuring that research initiatives run smoothly and efficiently. Simi is adept at fostering collaboration among diverse teams, from researchers to industry partners.

Simi holds a Bachelor of Food Science and Nutrition from Deakin University, and a Bachelor of Health Science (Naturopathy) from Endeavour College. Before working as a project manager at CASS, Simi worked as a product developer for Twinings and Co.

Awards

• Deakin University Ian Seet Award 2020

Publication history

• Nandorfy, D. E., Likos, D., Lewin, S., Barter, S., Kassara, S., Wang, S., … & Francis, L. (2023). Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending. OENO One, 57(4).
• Maleki C, Oliver P, Lewin S, Liem G and Keast R. Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice. Journal of Food Science. 2020; 85: 1576-1585. https://doi.org/10.1111/1750-3841.15120
• Costanzo A, Russell CG, Lewin S, Keast R. A Fatty Acid Mouth Rinse Decreases Self-Reported Hunger and Increases Self-Reported Fullness in Healthy Australian Adults: A Randomized Cross-Over Trial. Nutrients. 2020; 12(3):678. https://doi.org/10.3390/nu12030678
• Costanzo A, Settapramote N, Utama-ang N, Wanich U, Lewin S, Keast R. Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults. Nutrients. 2021; 13(11):3844. https://doi.org/10.3390/nu13113844

Skills and Research area

Project management, Sensory and consumer evaluation methods, Quantitative Descriptive Analysis.