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.

2008 PhD (Food Science), University of Helsinki.

2004 MSc (Food Science), University of Helsinki.

1/2020 on: 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.

Research. I have worked in various research positions since 2004. Major areas of my research have been olfaction (the sense of smell), attitudes to new foods, and factors influencing sensory properties of foods. I am an author of 32 scientific original articles, two review articles, and one book chapter. My H index is 18 (Web of Science, all databases, 25 Aug 2020).

Teaching. I have given lectures and supervised theses since 2012. I was responsible for the teaching of sensory food science (courses at bachelor and master levels) at the Department of Food and Nutrition, University of Helsinki, from fall 2019 to the end of 2019. I have supervised over ten completed master's theses, and several bachelor's theses. Furthermore, I am involved in supervision of doctoral dissertations.