Scientific Committe

Mihaela Mihnéa

RISE Research Institutes of Sweden, Sweden

Mihaela Mihnea is senior project manager and competence leader in Food Sensory and Aroma at Product Design and Perception (RISE, Agrifood and Bioscience) since 2017.  Her expertise is focussed on the relationship between food physico-chemistry and sensory properties. She was trained as food chemistry engineer at the University of Dunarea de Jos in Romania, holds a Msc in Food Safety and Biotechnology and received a Phd in Food Biotechnology from University of Burgos, Spain in 2015. Mihaela worked as well as a postdoc at Stellenbosch University in South Africa supporting wine industry through research projects. She is also secretary of the European Sensory Network (ESN) and active member of the Nordic Sensory Network and Spanish Sensory Association (AEPAS).
Her current projects involve food for elderly with swallowing disorder, innovative products from new raw materials like algae, textural improvements, develop sensory methods for mouthfeel perception, define Swedish taste in products as beer and wines and meat substitutes among others.



Heikki Aisala

VTT - Technical Research Centre of Finland Ltd, Finland

Heikki Aisala is a research scientist in the Food Solutions team at VTT Technical Research Centre of Finland Ltd since 2019. His expertise is focused on the relationship between the sensory properties and chemical composition of foods.
He received his MSc degree in food chemistry at the University of Turku in Finland in 2014 and a PhD in food chemistry from the same institution in 2019. He is also a board member of the Sensory research branch of the Finnish Food Sciences Association.
His current work involves studying innovative food products made from novel raw materials, the effects of novel food technologies on the sensory properties of foods, and the manipulation of sensory perception via external stimuli.


Mats Carlehög

Mats Carlehög

Nofima, Norway

Mats Carlehög is a sensory analyst and project leader in the Sensory, Consumer and Innovation department at Nofima of Norway since 1997. He has many years of experience from running sensory projects with sensory panels and a broad sensory knowledge from different food products, especially fish and seafood. He is also a board member of the Norwegian Sensory Society Group.
His current projects involve analysing the sensory qualities from utilizing rest-raw material from the Norwegian fish and meat industry.

Kolbrun Sveinsdottir

Matis, Iceland


Anna Kirsten Sørensen

Teknologisk Institut, Denmark


Saara Vanhatalo

VTT - Technical Research Centre of Finland Ltd, Finland


Organisation committe

Mihaela Mihnea

Anne Normann

Cecilia Norman


Tina Petersson

e-mail: Phone: +46 10 516 66 63