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Dr Astrid Poelman

Team Leader


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Astrid is a sensory and consumer scientist and is the Team Leader for Sensory, Flavour and Consumer Science in CSIRO Agriculture and Food. The team research involves developing healthier foods that retain palatability, and understanding and changing acceptance of foods towards a healthy diet across the lifespan. The development of healthy foods entails the chemical and physical characterisation of stimuli that give rise to the sensory perception of aroma, flavour and texture, understanding the dynamics of perception and acceptance in eating, including oral breakdown of food, flavour release, and cross modal sensory interactions. The team also investigates individual differences in sensory perception and preferences, to allow for tailored strategies in personalised foods and diets. Most of the research within the team takes place in a multi-disciplinary context, with key collaborations including material science, processing, genomics, nutrition, and behavioural science.

Astrid joined CSIRO in 2006, and her research involves working with horticultural industries and public health stakeholders to improve consumers’ dietary behaviours and promote healthy eating behaviours, and she has a specific focus on increasing children’s acceptance and intake of vegetables. She also works with food and horticultural industries to understand consumer acceptance and sensory quality of foods in relation to composition, processing and reformulation for health. She is experienced in leading cross-cultural consumer research projects.

Astrid holds a Bachelor of Science in Nutrition and Dietetics (Hanze University Groningen, the Netherlands) , and a Master of Science in Human Nutrition and Consumer Behaviour (Wageningen University, the Netherlands). She holds a PhD in Sensory Science "Understanding and changing children's sensory preferences for vegetables" obtained at Wageningen University in the Netherlands. She is a Registered Nutritionist with the Nutrition Society of Australia.

Academic Qualifications

  • 2016

    PhD Sensory Science (Human Nutrition)
    Wageningen University, the Netherlands

  • 1994

    MSc Human Nutrition
    Wageningen University, the Netherlands

  • 1991

    BSc Nutrition and Dietetics
    Hanze University, the Netherlands