I am a postdoctoral researcher at the Faculty of Agriculture and Forestry, University of Helsinki. My research focuses on understanding how the chemical and physical properties of foods shape flavor perception, consumer acceptance, and food choices. I work at the intersection of sensory science, food chemistry, and food technology, and aim to generate knowledge that helps address societal challenges related to health, sustainability, and future food security.
My doctoral dissertation addressed one of the major challenges associated with faba bean-based foods: flavor. I specialize in measuring the sensory properties of foods and identifying the chemical compounds responsible for flavor. I combine sensory science with analytical food chemistry and metabolomics to uncover the mechanisms underlying flavor perception. At the same time, I develop strategies to reduce undesirable flavors, including bitterness, through approaches such as fermentation, enzymatic treatments, and the use of plant-based ingredients.
My work also explores oral processing, consumer behavior, cross-cultural differences in food acceptance, and the design of sustainable food products and food experiences. In addition to plant-based foods, I have studied consumer attitudes toward novel foods, including insects and jellyfish, and I am interested in how emerging food technologies can support future dietary transitions. More recently, I have investigated the volatile compounds produced by food-spoilage microorganisms and how humans perceive them.
Alongside research, I teach and supervise students at the University of Helsinki and actively contribute to scientific communities. I serve as Vice-President of the Finnish Sensory Science Society and lead the Nordic Gastronomy and Sensory Network for Protein Transition, which brings together researchers across the Nordic region to advance sustainable food innovation. I am passionate about connecting science with society and contributing to food systems that are healthier, more sustainable, and enjoyable for diverse populations.