Mari Sandell
PhD
Monell Chemical Senses Center masaarim@utu.fi |
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
Senses and Food, Flavoria multidisciplinary research platform
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.
- 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
- Factors related to sensory properties and consumer acceptance of vegetables (2020)
- Critical Reviews in Food Science and Nutrition
- Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment (2020)
- Foods
- Fruit and vegetable consumption among 3-5-year-old Finnish children and their parents: Is there an association? (2020)
- Food Quality and Preference
- Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ) (2020)
- Food Quality and Preference
- Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms (2020)
- Food Chemistry
- More Than Smell - COVID-19 Is Associated With Severe Impairment of Smell,Taste, and Chemesthesis (2020)
- Chemical Senses
- Sensory and Conceptual Aspects of Ingredients of Sustainable Sources-Finnish Consumers' Opinion (2020)
- Foods
- Factors explaining individual differences in taste sensitivity and taste modality recognition among Finnish adults (2019)
- Journal of Sensory Studies
- Luminometric label array for quantification of metal ions in drinking water – Comparison to human taste panel (2019)
- Microchemical Journal
- Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID (2019)
- Food Chemistry
- Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness (2019)
- Foods
- The importance of the visual aesthetics of colours in food at a workday lunch (2019)
- International Journal of Gastronomy and Food Science
- Turning icky stuff into delicious food (2019) Forsman Laura, Lundén Saara, Sandell Mari, Hopia Anu
- Verbalizing sensory experiences: A netnography on snacks in consumers' everyday lives (2019) Paper presented at 5th Nordic Conference on Consumer Research Saara Lundén, Henna Syrjälä, Kaisa Könnölä, Tapani N Joelsson, Harri Luomala, Tuomas Mäkilä, Mari Sandell
- Visual attractiveness depends on colorfulness and color contrasts in mixed salads (2019)
- Food Quality and Preference
- 3D-food encounter challenges in acceptability (2018) Lundén S, Forsman L, Hopia A, Sandell M
- 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
- Development of an International Odor Identification Test for Children: The Universal Sniff Test (2018)
- Journal of Pediatrics
- Effect of component quality on sensory characteristics of a fish soup (2018)
- Food Science and Nutrition
