K-State Olathe

Rajesh Kumar

Manager
Sensory and Consumer Research Center

 

Contact Info
913-307-7354
krajesh@k-state.edu


Rajesh Kumar

Rajesh Kumar, Ph.D., is the manager of the Sensory and Consumer Research Center at K-State Olathe.

Kumar arranges contracted research studies on consumer products with local, national and international businesses, several of which are Fortune 500 companies. He is responsible for the overall development, management and quality of these contract consumer research studies. He also develops workshop series, assists with descriptive studies and supervises the research assistant, students and part-time staff in conducting these studies.

Kumar and colleagues at the center conduct sensory testing that uncovers consumer preferences about foods and other products. Qualitative and quantitative information from these studies are then provided to industry partners, who may adjust product ingredients, preparation methods or marketing to better meet consumer interests.

Kumar brings years of industry and academic experience in sensory analysis, consumer research and food processing. He worked on various food products, including snacks, confectionery, refrigerated and frozen. Additionally, he supported innovation and renovation work for various brands, including Stouffer's and Sweet Earth Foods.

Previously, Kumar worked at the Nestlé Research and Development Center where he conducted consumer and sensory research. He also managed and conducted consumer and sensory research studies, provided guidance on the use of sensory evaluation and consumer methodologies and worked with cross-functional project teams.

Kumar earned a doctorate in sensory analysis and consumer behavior, a graduate certificate in applied statistics and a master's in grain science and industry from Kansas State University. He also earned a bachelor's in food technology from the University of Rajasthan in India.

He joined the Olathe team in April 2023.

 

Honors and Awards

  • Outstanding Research Award, Kansas State University, Spring 2020
  • International Student Center Scholarship, Kansas State University, Spring 2020
  • Ross Fellowship in Sensory Analysis and Consumer Behavior, Kansas State University, Spring 2020
  • Ross Fellowship in Sensory Analysis and Consumer Behavior, Kansas State University, Fall 2019
  • Graduate Student Council Travel Award, Kansas State University, 2019
  • Winner Graduate Research Forum, Kansas State University, Spring 2017
  • Winner Grain Science Graduate Students Symposium, Kansas State University, Fall2016
  • AACCI 2016 Student Travel Award, Savannah, Georgia
  • Graduate Student Council Travel Award, Kansas State University, 2016
  • Agent of Change Award, Perfetti Van Melle India Pvt. Ltd., 2011


Scientific Presentations

Kumar, R., & Chambers, E. (2019). Exploring global snack food markets and consumer terminologies to generate new texture concepts for product development. Graduate Research Forum, Kansas State University, Fall (Poster).

Kumar, R., & Chambers, E. (2019). Lexicon for multiparameter texture assessment of snack and snack‐like foods in English, Spanish, Chinese, and Hindi. 13th Pangborn Sensory Science Symposium. Edinburgh, Scotland, July-Aug (Poster).

Kumar, R., & Alavi, S. (2016). Millet and teff-based gluten-free pasta formulated with cornstarch and glycerol mono-stearate as texture enhancers. Graduate Research Forum, Kansas State University, Spring (Oral).

Kumar, R., Aramouni, F., Churchill, F., & Alavi, S. (2016). Millet and teff-based gluten-free pasta formulated with cornstarch and glycerol mono-stearate as texture enhancers. AACCI Savannah, Georgia, October (Oral).

Kumar, R., & Alavi, S. (2016). Millet and teff-based gluten-free pasta formulated with cornstarch and glycerol mono-stearate as texture enhancers. Grain Science Graduate Students Symposium, Kansas State University, Fall (Oral).

Kumar, R., Siliveru, K. R., and Alavi, S. (2016). Global potential of ethanol industry coproduct: distillers dried grains with solubles (DDGS) as a dietary supplement. Graduate Research Forum, Kansas State University, Spring (Oral).


Publications/Scholarly Work

Kumar, R., Chambers IV, E., Chambers, D., & Jeehyun, L. (2021). Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets. Foods, 10(2), 474.

Kumar, R. (2020). A strategy for using sensory analysis for category appraisal to develop new and improved products. Ph.D., Dissertation.

Murley, T., Kumar, R., Chambers IV, E., Chambers, D., Ciccone, M., & Yang, M. (2020). A process issues and successes for evaluating a product category in an unfamiliar country: a casestudy of snacks in Japan. Journal of Sensory Studies, 35(2), e12574.

Kumar, R., & Chambers, E. (2019). Understanding the terminology for snack foods and their texture by consumers in four languages: A qualitative study. Foods, 8(10), 484.

Kumar, R., & Chambers, E. (2019). Lexicon for multiparameter texture assessment of snack and snacklike foods in English, Spanish, Chinese, and Hindi. Journal of Sensory Studies, 34(4), e12500.

Kumar, R. (2017). Non-traditional grains in low and high moisture extrusion applications–residence time, physico-chemical properties, and resistant starch. MS, Dissertation.

 

Link to profile on Google Scholar: Rajesh Kumar-Google Scholar