The Faculty of Agriculture and Forestry has awarded D.Sc. (Food Sc.) Fabio Tuccillo a dissertation prize of one thousand euros for his doctoral dissertation completed in 2025. The dissertation consists of three original articles and a summary. Faba bean is a protein-rich legume that is suitable for northern climates and has traditionally been cultivated in Finland, and in recent years, various meat-replacement products have been developed from them. However, the beany flavor and bitter taste of faba bean ingredients limit consumers acceptance of these products.
In his dissertation, Fabio Tuccillo identified chemical compounds in faba bean flour, protein concentrates, and a protein isolate that elicit both positive and negative sensory perceptions, causing preferences and aversions, respectively. The work skillfully combined state-of-the-art chemical analytics and sensory evaluation, utilizing also artificial intelligence to predict the taste of the compounds based on their chemical structure.
The dissertation is written fluently and clearly, addressing the hypotheses presented in the introduction in light of the results obtained. Fabio Tuccillo also critically reflects on the limitations of his work and the complexity of flavor research. Overall, the study demonstrates the author's excellent scientific maturity. The opponent notes in their statement that Fabio Tuccillo has shown an exceptional understanding of the subject during the public defense. The results of the work also have practical significance, providing tools for the development of tasty faba bean-based products in the future.
After completing his dissertation, Fabio Tuccillo has continued his research career as a postdoctoral researcher at the Department of Food and Nutrition.
“I am currently working on the SenSpoil project, funded by the Research Council of Finland, in collaboration with the Faculty of Veterinary Medicine. The project investigates human perception of volatile compounds produced by spoilage microorganisms and individual variability in their perception. At the same time, I teach sensory science at both Bachelor's and Master's levels and apply the expertise gained during my doctoral studies to food design. I am the coordinator of the Nordic Gastronomy and Sensory Network for Protein Transition and co-chair of the Nordic Sensory Workshop, held in Helsinki in April 2026. I am Vice President of the Finnish Sensory Science Society, a member of the Ethics Committee in the Humanities and Social and Behavioral Sciences at the University of Helsinki, and a recently appointed member of Young Academy Finland,” says Tuccillo.
Doctoral dissertation
Fabio Tuccillo. On the flavor of faba bean ingredients: Consumer acceptance, sensory perception, food application, and identification of potential flavor compounds,