PROF HELY TUORILAProf Hely Tuorila
Department of Food and Environmental Sciences, University of Helsinki
Professor Hely Tuorila holds a chair of sensory food science at the University of Helsinki, Finland, where she also has received MSc and PhD degrees in nutrition. Her lasting scientific interest has been in the role of sensory, hedonic, and cognitive factors in food choice, and the interplay between these. She has supervised many theses around these topics. During her post-doctoral and sabbatical visits at the University of California, Davis (1986-87), US Army Natick laboratories, Natick, Massachusetts (1993 and later) and the University of Florence, Italy (2008), she worked on consumer responses to nutritionally modified and unfamiliar foods. Lately, she has also been active in research on children’s responses to food. Since 2003, Hely has collaborated with Finnish medical researchers on genetics of chemosensory perception and preferences, and supervised with these colleagues three PhD theses on genetics of food perceptions. With her colleagues and graduate students, Hely has published about 150 refereed papers and book chapters, 3 textbooks (in Finnish), and a large number of science popularization articles. She belongs to the editorial boards of journals Food Quality and Preference, Journal of Sensory Studies, Food Science and Technology (LWT), and Chemosensory Perception. She is also a long-term member of the editorial board of science dissemination newsletter Food Today (EUFIC). She belongs to the executive committee of the leading global conference series Pangborn Sensory Science Symposia. In 2013, she received the Elsevier FQP Established Researcher Award which is a recognition granted to a prominent sensory-consumer researcher every second year.
More information about Prof Hely Tuorila: http://tuhat.halvi.helsinki.fi/portal/en/person/tuorila
