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.
- Individual differences in sensory perception create unique experience worlds. (2018) Sandell M
- Individual Differences in the Perception of Color SolutionsThe effect of gender, age and product type on the origin induced food product experience among young consumers in Finland (2018)
- FoodsAppetite
- Multidimensional measurement for individual differences in human sense of taste (2018) Puputti S, Aisala H, Hoppu U, Sandel M
- Multidimensional measurement for individual differences in taste perception (2018)
- Food Quality and Preference
- Mushroom consumer segmentation based on liking of Nordic edible wild mushrooms (2018) Aisala H, Hopia A, Pohjanheimo T, Sandell M
- 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
- Sensory properties of Nordic edible mushrooms (2018)
- Food Research International
- Snacking Gamers (2018) Tuomas Mäkilä, Henna Syrjälä, Tapani N. Joelsson, Kaisa Könnölä, Saara Lunden, Mari Sandell, Harri Luomala
- (2018)
- The effect of taste sensitivity on the pleasantness of vegetables, fruits, and berries (2018) Puputti S, Aisala H, Hoppu U, Sandell M,
