Mari Sandell

Mari Sandell is a Professor in Sensory Food Science at the University of Helsinki's Faculty of Agriculture and Forestry, Department of Food and Nutrition. She also holds a professorship in Sensory Perception at the University of Turku's Faculty of Medicine. Her research focuses on sensory science, multisensory perception, and individual differences in food experiences. She has a PhD in food chemistry and has conducted postdoctoral research at the Monell Chemical Senses Center in the U.S.

Education: PhD in Food Chemistry (University of Turku), Adjunct Professorship in Flavor Chemistry. She has completed certifications in university pedagogy and academic leadership. She is affiliated with the Functional Foods Forum at the University of Turku and chairs the Food Culture Society in South-West Finland.

Research Interests: Sensory-based food education, plant-based food development, sustainable food systems, taste sensitivity, and the role of sensory perception in eating behavior. Her work bridges basic research and applied food science, with a focus on translating findings into practical solutions for food industry and education.

Awards: Polak Young Investigator Award (2006), Academy of Finland Award for Social Impact (2012), and Docent of the Year (2017).

Grants & Projects: Principal investigator in multiple Academy of Finland and Business Finland grants. Active in EU-funded initiatives like EIT Food projects (e.g., Fullprotein, 4Innopipe2). Her research addresses sustainability, food innovation, and sensory science challenges.

Labs/Teams: Leads the Senses and Food research team ('Sandell Lab'), exploring multisensory perception and sustainable food solutions. Collaborates with industry and academic partners in Finland and internationally.