Personal profile
Research interests
My research interests are in sensory science, sensory perception, flavour design and consumer acceptance of food products.
Education/Academic qualification
Life sciences, Doctorate, Sensory properties and underlying chemistry of Finnish wild edible mushrooms, University of Turku
1 Jan 2015 → 27 May 2019
Award Date: 27 May 2019
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
-
SDG 2 Zero Hunger -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production -
SDG 13 Climate Action -
SDG 14 Life Below Water
Fingerprint
- 1 Similar Profiles
Collaborations and top research areas from the last five years
-
FoodID: NSF Food Innovation and Diversification to Advance the Bioeconomy
Honkapää, K. (Manager), Sözer, N. (Owner), Nordström, E. (Owner), Ollila, S. (Manager), Aalto, A. (Participant), Uusitalo, J. (Participant), Småros, F. (Participant), Troullier, M. (Participant), Pietiäinen, M. (Participant), Juvonen, R. (Participant), Aisala, H. (Participant), Tsitko, I. (Participant), Kortekangas, A. (Participant), Lille, M. (Participant), Alakomi, H.-L. (Participant), Castillo, S. (Participant), Alaraasakka, R.-M. (Participant), Tiainen, V. (Participant) & Nisov, A. (Participant)
Funded by Research Council of Finland, Business Finland
1/01/25 → 31/12/27
Project: Business Finland project
-
BP3.0: Blue Products 3.0 - ohjelma
Aisala, H. (Manager), Honkapää, K. (Participant), Alakomi, H.-L. (Participant), Huotari, J. (Participant), Nisov, A. (Participant) & Riihinen, K. (Participant)
Euroopan Unioni - Euroopan Unionin osarahoittama
17/06/23 → 31/12/25
Project: EU project
File
-
Characterisation of Volatile Compounds Associated With the Flavour of Flatbreads: Effect of Sorghum, Cassava and Whole or Dehulled Red and White Cowpea Flours
Dankwa, R., Gbashi, S., Adebo, O., Aisala, H., Kayitesi, E. & de Kock, H., Dec 2025, In: Legume Science. 7, 4, e70063.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
Characterising the composition and physicochemical properties of legume and oilseed protein concentrates to evaluate their potential for high-moisture extrusion processing
Lille, M., Edelmann, M., Aisala, H., Holopainen-Mantila, U., Lampi, A.-M., Nisov, A., Piironen, V., Pöri, P., Tuccillo, F., Wang, Y., Honkapää, K. & Sozer, N., 1 Dec 2025, In: Future Foods. 12, 100769.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile1 Link opens in a new tab Citation (Scopus)4 Downloads (Pure) -
Effect of fermentation on cultured coffee cell cultures
Alakomi, H.-L., Hyytiäinen-Pabst, T., Aisala, H. & Rischer, H., Jun 2025, 2nd Forum on Fermented Foods: Book of abstracts. p. 28-28 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific
Open Access -
Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions
Nisov, A., Valtonen, A., Aisala, H., Spaccasassi, A., Walser, C., Dawid, C. & Sozer, N., Mar 2024, In: Food Research International. 180, 12 p., 114070.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile14 Link opens in a new tab Citations (Scopus)38 Downloads (Pure) -
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception
Renzetti, S., Aisala, H., Ngadze, R. T., Linnemann, A. R. & Noort, M. W., Feb 2023, In: Foods. 12, 4, 689.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access4 Link opens in a new tab Citations (Scopus)