Soumi Ray is a seasoned professional in the food science and product development industry with extensive experience in innovation and commercialization. Currently serving in a Global Applications role at Ingredion Incorporated since January 2024, Soumi previously held multiple positions at Campbell Soup Company from March 2012 to December 2023, including Sr. Research Scientist and External Innovation & Scouting Lead. Earlier roles in product development at Campbell focused on breakthroughs and new ventures as well as optimizing soup formulations. A foundational experience as a co-op at Campbell involved ingredient optimization and competitive benchmarking. Prior to Campbell, Soumi worked as a Production & Quality Control Executive at Hindustan Unilever Limited and completed an internship at Coca-Cola India Limited. Soumi holds a Master's degree in Food Science from Rutgers University and degrees in Food Technology & Biochemical Engineering and Chemistry from Jadavpur University and the University of Calcutta, respectively.
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