Mari Sandell
PhD
Monell Chemical Senses Center masaarim@utu.fi +358 29 450 2720 +358 40 352 4149 Itäinen Pitkäkatu 4 Turku ORCID identifier: https://orcid.org/0000-0001-7161-1050 |
Food; sensory perception, multisensory perception; senses and food; taste, flavour, individual differences in perception; food choices and eating behaviour; sensory based food education, bioeconomy, suistainability and food
I am 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 full professor in sensory food science at University of Helsinki (Faculty of Agriculture and Forestry and department of food and nutrition). I am 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.
LinkedIn: Mari
Sandell
Twitter:
@Sensorymari
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.
- APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factor (2022)
- Lifestyle Genomics
(Refereed journal article or data article (A1)) - Flavor challenges in extruded plant-based meat alternatives: A review (2022)
- Comprehensive Reviews in Food Science and Food Safety
(Refereed review article in scientific journal (A2)) - Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding—A Randomized Controlled Trial (2021)
- Foods
(Refereed journal article or data article (A1)) - APOE Genotype Disclosure and Lifestyle Advice in a Randomized Intervention Study with Finnish Participants (2021)
- Journal of Nutrition
(Refereed journal article or data article (A1)) - Children's Fruit and Vegetable Preferences Are Associated with Their Mothers' and Fathers' Preferences (2021)
- Foods
(Refereed journal article or data article (A1)) - Comparing the taste-modifying properties of nanocellulose and carboxymethyl cellulose (2021)
- Journal of Food Science
(Refereed journal article or data article (A1)) - Corrigendum to: More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis (2021)
- Chemical Senses
, Reed DR, Hummel T, Munger SD, Hayes JE
(Other (O2)) - Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries (2021)
- Frontiers in Nutrition
(Refereed journal article or data article (A1)) - Investigating visual attention toward foods in a salad buffet with mobile eye tracking (2021)
- Food Quality and Preference
(Refereed journal article or data article (A1)) - Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – effect of storage on degradation kinetics, color stability and sensory properties (2021)
- Food Chemistry
(Refereed journal article or data article (A1)) - The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity (2021)
- Foods
(Refereed journal article or data article (A1)) - Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits (2021)
- Foods
(Refereed journal article or data article (A1)) - Cross-national differences in child food neophobia: A comparison of five European countries (2020)
- Food Quality and Preference
(Refereed journal article or data article (A1)) - Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince (2020)
- Food Chemistry
(Refereed journal article or data article (A1)) - Factors related to sensory properties and consumer acceptance of vegetables (2020)
- Critical Reviews in Food Science and Nutrition
(Refereed review article in scientific journal (A2)) - Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment (2020)
- Foods
(Refereed journal article or data article (A1)) - Fruit and vegetable consumption among 3-5-year-old Finnish children and their parents: Is there an association? (2020)
- Food Quality and Preference
(Refereed journal article or data article (A1)) - Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ) (2020)
- Food Quality and Preference
(Refereed journal article or data article (A1)) - Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms (2020)
- Food Chemistry
(Refereed journal article or data article (A1)) - More Than Smell - COVID-19 Is Associated With Severe Impairment of Smell,Taste, and Chemesthesis (2020)
- Chemical Senses
(Refereed journal article or data article (A1))