Mari Sandell profile picture
Professor, Functional Foods Forum (FFF)
Senses and Food, Flavoria multidisciplinary research platform


+358 29 450 2720
+358 40 352 4149
Itäinen Pitkäkatu 4

Areas of expertise

sensory perception, multisensory perception
senses and food
taste, flavour, individual differences in perception
food choices and eating behaviour
sensory based food education, bioeconomy, suistainability and food


I am professor in sensory perception in the Faculty of Medicine. 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. 

LinkedIn: Mari Sandell

Twitter: @Sensorymari


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More Than Smell - COVID-19 Is Associated With Severe Impairment of Smell,Taste, and Chemesthesis (2020)

Chemical Senses
Parma V, Ohla K, Veldhuizen MG, Niv MY, Kelly CE, Bakke AJ, Cooper KW, Bouysset C, Pirastu N, Dibattista M, Kaur R, Liuzza MT, Pepino MY, Schopf V, Pereda-Loth V, Olsson SB, Gerkin RC, Dominguez PR, Albayay J, Farruggia MC, Bhutani S, Fjaeldstad AW, Kumar R, Menini A, Bensafi M, Sandell M, Konstantinidis I, Di Pizio A, Genovese F, Ozturk L, Thomas-Danguin T, Frasnelli J, Boesveldt S, Saatci O, Saraiva LR, Lin C, Golebiowski J, Hwang LD, Ozdener MH, Guardia MD, Laudamiel C, Ritchie M, Havlicek J, Pierron D, Roura E, Navarro M, Nolden AA, Lim J, Whitcroft KL, Colquitt LR, Ferdenzi C, Brindha EV, Altundag A, Macchi A, Nunez-Parra A, Patel ZM, Fiorucci S, Philpott CM, Smith BC, Lundstrom JN, Mucignat C, Parker JK, van den Brink M, Schmuker M, Fischmeister FPS, Heinbockel T, Shields VDC, Faraji F, Santamaria E, Fredborg WEA, Morini G, Olofsson JK, Jalessi M, Karni N, D'Errico A, Alizadeh R, Pellegrino R, Meyer P, Huart C, Chen B, Soler GM, Alwashahi MK, Welge-Lussen A, Freiherr J, de Groot JHB, Klein H, Okamoto M, Singh PB, Hsieh JW, Reed DR, Hummel T, Munger SD, Hayes JE, Hayes JE, Munger SD, Hummel T
(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)