Research. I have held various research positions since 2004, with my major areas including olfaction (the sense of smell), attitudes toward new foods, and factors influencing the sensory properties of foods. More recently, my work has focused on studying new plant-based alternatives to animal-based foods. I have authored 38 original research articles, two review articles, and one book chapter. My H index is 25 (Web of Science, all databases, as of April 30, 2025). Teaching. Since 2012, I have been actively involved in lecturing and supervising theses. From fall 2016 to the end of 2019, I was responsible for teaching of Sensory Food Science (courses at both bachelor and master levels) at the Department of Food and Nutrition, University of Helsinki. I have supervised over ten completed master's theses, and several bachelor's theses, and I am also involved in the supervision of doctoral researchers.