معرفی
Pernilla Sandvik is an Associate Professor at Uppsala University’s Department of Food Studies, Nutrition and Dietetics. Her dual role as a Senior Lecturer involves teaching in the Dietitian Program and the Food Service and Nutrition Program, emphasizing sensory aspects of food and eating, sensory analysis techniques, and product development. She also serves as Director of Studies for undergraduate and advanced-level education.
Research Focus: Sandvik’s work bridges sensory science with sustainable and healthy eating habit development. Key projects include The Tasteless Meal, The Impact of Olfaction on Children's Healthy Eating Habits, and SensAlg (a sensory foundation for increased consumption of Swedish macroalgae). Her studies explore how sensory cues like color and texture influence food acceptance, particularly in children, and examine chemosensory dysfunctions post-COVID-19.
Publication Trends: Recent articles focus on seaweed sensory evaluation (2025), cross-national acceptance of algae-enriched crackers (2024), and long-term impacts of chemosensory loss on food-related behavior (2023). She investigates olfactory influence on fruit/vegetable acceptance (2025) and methodological advancements in sensory analysis for pediatric populations.
