Mari Sandell profile picture
Professor, Nutrition and Food Research Center (NuFo)
Senses and Food, Flavoria multidisciplinary research platform


+358 29 450 2720
+358 40 352 4149
Kiinamyllynkatu 10

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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Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran (2024)

Food Hydrocolloids
Wang Yaqin, Tuccillo Fabio, Niklander Katariina, Livi Greta, Siitonen Aino, Pöri Pinja, Edelmann Minnamari, Sawadogo-Lingani Hagrtoué, Maina Ndegwa Henry, Jouppila Kirsi, Lampi Anna-Maija, Sandell Mari, Piironen Vieno, Honkapää Kaisu, Sözer Nesli, Coda Rossana, Knaapila Antti, Katina Kati
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Flavor challenges in extruded plant-based meat alternatives: A review (2022)

Comprehensive Reviews in Food Science and Food Safety
Wang Yaqin, Tuccillo Fabio, Lampi Anna-Maija, Knaapila Antti, Pulkkinen Marjo, Kariluoto Susanna, Coda Rossana, Edelmann Minnamari, Jouppila Kirsi, Sandell Mari, Piironen Vieno, Katina Kati
(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))

APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factor (2022)

Lifestyle Genomics
Leskinen Heidi, Tringham Maaria, Karjalainen Heli, Iso-Touru Terhi, Hietaranta-Luoma Hanna-Leena, Marnila Pertti, Pihlava Juha-Matti, Hurme Timo, Puolijoki Hannu, Åkerman Kari, Mäkinen Sari, Sandell Mari, Vähäkangas Kirsi, Tahvonen Raija, Rokka Susanna, Hopia Anu
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))