Forskningsintressen

Smell and taste, sensory quality of foods (especially new protein sources) and underlying factors, sensory analysis methods, consumers' responses to foods (especially to new foods), digital tools in sensory and consumer research.

Utbildning information

2008 PhD (Food Science), University of Helsinki.

2004 MSc (Food Science), University of Helsinki.

Meritförteckning

University of Helsinki Alumnus, currently employed at LAB University of Applied Sciences.

10/2023 - 4/2024: Research Coordinator, University of Helsinki, Faculty of Agriculture and Forestry.

1/2020 - 9/2023: University Researcher, University of Helsinki, Department of Food and Nutrition.

9/2016 - 12/2019: University Lecturer, University of Helsinki, Department of Food and Nutrition.

9/2011 - 8/2016: Postdoctoral Researcher, University of Turku, Department of Biochemistry.

1/2009 - 6/2011: Postdoctoral Fellow, Monell Chemical Senses Center, Philadelphia, PA, USA.

1/2004 - 12/2008: Doctoral Researcher (PhD student), University of Helsinki, Department of Food and Nutrition.

Information om forskning och undervisning

Research. I have held various research positions since 2004, with my major areas including olfaction (the sense of smell), attitudes toward new foods, and factors influencing the sensory properties of foods. More recently, my work has focused on studying new plant-based alternatives to animal-based foods. I have authored 37 original research articles, two review articles, and one book chapter. My H index is 24 (Web of Science, all databases, as of September 11, 2024).

Teaching. Since 2012, I have been actively involved in lecturing and supervising theses. From fall 2016 to the end of 2019, I was responsible for teaching of Sensory Food Science (courses at both bachelor and master levels) at the Department of Food and Nutrition, University of Helsinki. I have supervised over ten completed master's theses, and several bachelor's theses, and I am also involved in the supervision of doctoral researchers.