Mari Sandell
Associate professor, PhD, Adjunct Professor

Associate Professor, Functional Foods Forum (Functional Foods Forum)
Monell Chemical Senses Center
masaarim@utu.fi
+358 29 450 2720
+358 40 352 4149

Itäinen Pitkäkatu 4
Turku
PharmaCity 5. kerros



Areas of expertise
Food; sensory perception, multisensory perception; senses and food; individual differences in perception; food choices and eating behaviour; sensory based food education, bioeconomy, suistainability and food

Biography





















I am a deputy director of Functional Foods Forum at the University of Turku
and associate professor in sensory perception in the Faculty of Medicine. I have PhD in food chemistry and adjunct professorship in flavor chemistry and perception. I am also affiliated scientist at Monell Chemical Senses Center (USA) and used to work there as a
postdoctoral fellow at Breslin lab. I am member of research faculty of Medicine. Sandell lab is also called as Senses and Food research team in Finland. I have conducted research as Academy postdoctoral fellow and Academy
research fellow. Currenty I am principal investigator in several projects granted by Academy of Finland and Business
Finland. The Polak Young Investigator Award and Academy of
Finland award for Social impact. I have a certificated qualification in University teaching pedagogy (60 cr) and in Academic leadership program. I have been a president of Finnish Society of Food Science and Technology. I am a chairman
of Food Culture Society in South-West of Finland. I am also active member of E3S
(European Sensory Science Society) and specifically in both children and taste sensitivity groups. Currently
I am very fascinated by individual differences in multisensory perception connected
to eating behavior and experiences as well as sensory-based food education for
children and adults. 





















Homepage:
https://www.utu.fi/en/units/fff/research/senses/Pages/senses.aspx



LinkedIn: Mari
Sandell



Twitter:
@Sensorymari



Teaching

Olen aloittanut Turun yliopistossa opettajana vuonna 1997. Olen suorittanut Yliopistopedagogiset opinnot 60 op. Ohjannut useita pro gradutöitä Turun yliopistossa ja väitöskirjoja. Parhaillaan olen virallisena ohjaajana kahdeksassa väitöskirjassa. Vuosien ajan vastasin Aistittavan laadun mittausmenetelmät kurssista Turun yliopistossa lähinnä elintarvikealan opiskelijoilla. Nykyään olen tuntiopettajan lääketieteellisen tiedekunnan Hermoston rakenne ja toiminta kurssilla (vastuullani on haju- ja makuaisti).

Yliopisto-opetuksen lisäksi käyn paljon kentällä luennoimassa mm. AIstimisen yksilöllisyydestä, Yksilöllistä makumaailmoistamme ja Moniaistisen kokemisen ihmeellisestä maailmasta,

Olen päässyt opettamaan niin Lasten yliopistossa kuin Ikäihmisten yliopistossa.



Publications
Go to first page Go to previous page 1 of 8 Go to next page Go to last page

Luminometric label array for quantification of metal ions in drinking water – Comparison to human taste panel (2019)
Microchemical Journal
Tanja Seppälä, Tuuli Ruponen, Mari Sandell, Parisa Movahedi, Ileana Montoya Perez, Leo Lepistö, Oskar Laaksonen, Tapio Pahikkala, Harri Härmä, Sari Pihlasalo
(
A1 Journal article – refereed)

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID (2019)
Food Chemistry
Aisala Heikki, Sola Juha, Hopia Anu, Linderborg Kaisa M., Sandell Mari
(
A1 Journal article – refereed)

3D-food encounter challenges in acceptability (2018) Lundén S, Forsman L, Hopia A, Sandell M
(
O2 Other)

Consumer segmentation based on genetic variation in taste and smell (2018) Methods in consumer research: New Approaches to Classic Methods Mari Sandell, Ulla Hoppu, Oskar Laaksonen
(
A3 Book chapter)

Development of an International Odor Identification Test for Children: The Universal Sniff Test (2018)
Journal of Pediatrics
Valentin A. Schriever, Eduardo Agosin, Aytug Altundag, Hadas Avni, Helene Cao Van, Carlos Cornejo, Gonzalo de los Santos, Gad Fishman, Claudio Fragola, Marco Guarneros, Neelima Gupta, Robyn Hudson, Reda Kamel, Antti Knaapila, Iordanis Konstantinidis, Basile N. Landis, Maria Larsson, Johan N. Lundström, Alberto Macchi, Franklin Mariño-Sánchez, Lenka Martinec Nováková, Eri Mori, Joaquim Mullol, Marie Nord, Valentina Parma, Carl Philpott Evan J. Propst, Ahmed Rawan, Mari Sandell, Agnieszka Sorokowska, Piotr Sorokowski, Lisa-Marie Sparing-Paschke, Carolin Stetzler, Claudia Valder, Jan Vodicka, Thomas Hummel
(
A1 Journal article – refereed)

Effect of component quality on sensory characteristics of a fish soup (2018)
Food Science and Nutrition
Tommi E. M. Kumpulainen, Mari A. Sandell, Anu I. Hopia
(
A1 Journal article – refereed)

Food aversions and food neophobia in parents of young children (2018) Knaapila A, Lagström H, Sandell M
(
O2 Other)

Fruit and vegetable consumption among 3–5-year olds and their parents (2018) K. Kähkönen, A. Rönkä, M. Hujo, M. Sandell, A. Lyytikäinen, O. Nuutinen
(
O2 Other)

Genetic variation in the TAS2R38 bitter taste receptor and overweight among adults in Southwest Finland (2018)
Nutrition and Food Science
Hoppu U, Lagstrom H, Sandell M
(
A1 Journal article – refereed)

Genetic variation in the TAS2R38 taste receptor contributes to the oral microbiota in North and South European locations: a pilot study (2018)
Genes and Nutrition
Mari A. Sandell, Maria Carmen Collado
(
A1 Journal article – refereed)

Hajumuisteloissa (2018)
Pirta
Mari Sandell
(
E1 Popularised article, newspaper article)

How young people in Finland respond to information about the origin of food products: The role of value orientations and product type (2018)
Food Quality and Preference
Tommi Kumpulainen, Annukka Vainio, Mari Sandell, Anu Hopia
(
A1 Journal article – refereed)

Impact of enzyme treatment on flavour of aronia juice (2018) Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium Mari Sandell, Anita Vanag, Oskar Laaksonen
(
A4 Article in conference proceedings)

Individual Differences in the Perception of Color Solutions (2018)
Foods
Ulla Hoppu, Sari Puputti, Heikki Aisala, Oskar Laaksonen, Mari Sandell
(
A1 Journal article – refereed)

Multidimensional measurement for individual differences in human sense of taste (2018) Puputti S, Aisala H, Hoppu U, Sandel M
(
O2 Other)

Multidimensional measurement for individual differences in taste perception (2018)
Food Quality and Preference
Puputti S, Aisala H, Hoppu U, Sandell M
(
A1 Journal article – refereed)

Mushroom consumer segmentation based on liking of Nordic edible wild mushrooms (2018) Aisala H, Hopia A, Pohjanheimo T, Sandell M
(
O2 Other)

Saliva And Associated Factors In Patients With Burning Mouth Syndrome (BMS) (2018) Acharya S, Hägglin C, Jontell M, Wenneberg B, Ekström J, Sandell M, Carlén A
(
O2 Other)

Sensory properties of Nordic edible mushrooms (2018)
Food Research International
Aisala H., Laaksonen O., Manninen H., Raittola A., Hopia A., Sandell M.
(
A1 Journal article – refereed)


Last updated on 2019-23-05 at 02:21