PhD Heikki Aisala has joined the Food
Solutions team at VTT as a Research Scientist. He has a background in Food
Chemistry and he will be focusing on studying the sensory properties of foods
and food ingredients developed at VTT. Additionally, his research interests
include linking the sensory properties to chemical and physical measurements
and consumer acceptance with multivariate statistics.
Aisala defended his doctoral dissertation (link) “Sensory Properties
and Underlying Chemistry of Finnish Edible Wild Mushrooms” in the University of
Turku in the beginning of May. The aim of the thesis was to determine the
sensory properties of selected wild edible mushroom species and to examine
which volatile and non-volatile compounds would explain these properties.
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