Mari Lehtonen

Mari Lehtonen serves as a University Lecturer in Food Chemistry at the Department of Food and Nutrition, University of Helsinki, a position she has held since April 2021. She also holds the Title of Docent (equivalent to Adjunct Professor) in Food Chemistry from the University of Helsinki, awarded in 2021.

• University Lecturer, Department of Food and Nutrition, University of Helsinki (2021-present)
• Post-doctoral researcher, Department of Food and Nutrition (2020-2021)
• Chemist, Finnish Environment Institute (2017-2020)

Dr. Lehtonen earned her Doctor of Science in Food Chemistry from the University of Helsinki in 2012, where she was awarded the best doctoral thesis of the year 2012 in the ABS Graduate School. She also holds a Master of Science in Analytical Chemistry from the University of Helsinki (2004).

Her research focuses on food chemistry with particular emphasis on chromatographic and separation techniques, food analysis, and bioactive compounds in food. Her work bridges analytical chemistry with practical food science applications, examining how chemical properties affect food quality, safety, and nutritional value. Recent publications reveal a growing interest in plant-based food components, particularly examining lignin nanoparticles, nanocellulose, and wood-derived compounds for food applications and environmental remediation.

Dr. Lehtonen's publication record shows consistent scholarly output with multiple publications annually, demonstrating expertise in both fundamental food chemistry and applied research. Her recent work (2023-2025) increasingly explores sustainable food materials, particularly plant-based polymers and their applications in food systems and environmental contexts.

• The best doctoral thesis of the year 2012 in the ABS Graduate School (2013)

Dr. Lehtonen has supervised 8 MSc theses and 3 BSc theses, in addition to research trainees. She has been involved in multiple research projects including FreshPack (Business Finland), BITE (Novel Biomass-based solutions for Technical Emulsions), WOOD-PRO (Valorization of wood biorefinery products), and WOODLIPS (Novel wood-derived emulsifiers). Her teaching portfolio includes FOOD-305 Chromatographic and Other Separation Techniques, FOOD-302 Research Methods, and ETK-225 Basic Food Analysis, demonstrating her commitment to training the next generation of food scientists.

Her laboratory work appears to focus on food chemistry analysis, particularly utilizing chromatographic techniques to examine food components, with recent expansion into plant-based materials research as evidenced by her publications on lignin nanoparticles and wood-derived compounds.