Mari Sandell

Personlig profil

Meritförteckning

I am professor in sensory food science (Faculty of Agriculture and Forestry, Department of Food and nutrition). I am also professor in sensory perception at the University of Turku (Faculty of Medicine, Functional Foods Forum). 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.

The Polak Young Investigator Award (2006), Academy of Finland award for Social impact (2012), Docent of a Year (2017, University of Turku & Åbo Akademi)

Utbildning / akademisk kvalifikation

Flavour chemistry and perception, adjuct professor, University of Turku, Faculty of Mathematics and Natural Sciences

foodchemistry, PhD, University of Turku, Faculty of Mathematics and Natural Sciences

Externa befattningar

professor in sensory perception, University of Turku, Faculty of Medicine

1 sep 2019 → 31 aug 2021

affiliated scientist, Monell Chem Senses Ctr, Monell Chemical Senses Center, University of Pennsylvania

31 jan 2018 → 31 dec 2020

Vetenskapsgrenar

416 Livsmedelsvetenskap

Internationellt och inhemskt samarbete Publikationer och projekt inom de senaste fem åren.

Publikationer

95 Artikel
17 Konferensbidrag
6 Mötesabstrakt
5 Kapitel
8 Mer

Cross-national differences in child food neophobia: A comparison of five European countries

Proserpio, C., Almli, V. L., Sandvik, P., Sandell, M., Methven, L., Wallner, M., Jilani, H., Zeinstra, G. G., Alfaro, B. & Laureati, M., apr 2020, I : Food Quality and Preference. 81, 9 s., 103861.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Fruit and vegetable consumption among 3-5-year-old Finnish children and their parents: Is there an association?

Kahkonen, K., Hujo, M., Sandell, M., Ronka, A., Lyytikainen, A. & Nuutinen, O., jun 2020, I : Food Quality and Preference. 82, 9 s., 103886.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, L., Wallner, M., Jilani, H., Alfaro, B. & Proserpio, C., mar 2020, I : Food Quality and Preference. 80, 9 s., 103828.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review