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.
- Aroma formation by immobilized yeast cells in fermentation processes (2015)
- Yeast
- Aromas of spices: factors associated with their pleasantness (2015) Antti Knaapila, Oskar Laaksonen, Markus Virtanen, Hanna Lagström, Mari Sandell
- Caffeine is not bitter for everyone (2015) Aisala H, Puputti S, Mattila S, Pohjanheimo T, Hoppu U, Sandell M
- Consumer acceptance and stability of spray dried betanin in model juices (2015)
- Food Chemistry
- Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)
- Food Quality and Preference
- Food neophobia associates with lower dietary quality and higher BMI in Finnish adults (2015)
- Public Health Nutrition
- Guidelines for sensory evaluation of bread (2015) NMKL procedure No. 31 Sandell M, Terho H, Lundén S, Kihlberg I, Carlehøg M
- Identification of components in taste mixtures and perception of dominant taste is individual (2015) Puputti Sari, Aisala Heikki, Ojansivu Pauliina, Mattila Saila, Sandell Mari
- Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries (2015)
- Food and Nutrition Research
- Mukulat kasvaa (2015) Viitaniemi J, Silvennoinen M, Oresto J, Sandell M
- Nontargeted Metabolite Profiles and Sensory Properties of Strawberry Cultivars Grown both Organically and Conventionally (2015)
- Journal of Agricultural and Food Chemistry
- Pathophysiology of primary burning mouth syndrome with special focus on associated taste dysfunction: a review. (2015)
- Oral Diseases
- Peruna esillä (2015)
- Tuottava peruna : peruna-alan ammattilehti
- Process engineering for bioflavour production with metabolically active yeasts - a mini-review (2015)
- Yeast
- Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. (2015)
- Yeast
- Sensory properties of pound cakes baked with whey protein. (2015) Sandell M, Donsouzi S, Mattila S, Laaksonen O, Paraskevopoulou A
- Sensory properties of strawberry cultivars grown both organically and conventionally (2015) Kårlund A, Hanhineva K, Lehtonen M, Karjalainen R, Sandell M
- Texture properties of smoothie products –relationships between descriptive analysis, projective mapping and rheological measurements (2015) Pohjanheimo Terhi, Kankaanpää Jarno, Jokinen Mika, Sandell Mari
- The hTAS2R38 genotype is associated with sugar and candy consumption in preschool boys (2015)
- Journal of Human Nutrition and Dietetics
- Ability Of Adults To Identify Pure Taste Modalities Is Roller-Coastering (2014) M. Sandell, O. Laaksonen, A. Knaapila, H. Terho, S. Mattila, H. Aisala, P. Ojansivu, U. Hoppu
