Mari Sandell is a vice dean responsible of innovations and societal interaction at the University of Helsinki (UH) and Faculty of Agriculture and forestry in Finland and professor in sensory food science (Department of Food and nutrition). Part-time professor in sensory perception at the University of Turku (Faculty of Medicine, Functional Foods Forum). Sandell lab is also called as Senses and Food research team in Finland. PI in several projects granted by Academy of Finland, Business Finland and ERFD. Board member of Flavoria research restaurant. Academic contact of EIT FOOD at UH. Active member of E3S (European Sensory Science Society) and chairman of education group. As a researcher very fascinated by individual differences in multisensory perception connected to eating behavior and experiences in the context of sustainable food system.
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