Anu Hopia
PhD, research professor/food development
anuhop@utu.fi +358 29 450 2226 +358 50 378 9919 Kiinamyllynkatu 10 Turku ORCID identifier: https://orcid.org/0000-0002-1280-5637 |
food science; food chemistry; molecular gastronomy
Professor
Anu Hopia, Functional Foods Forum (FFF), Faculty of Medicine, University of
Turku (UTU), Turku, Finland. anu.hopia@utu.fi +358503789919
Prof. Hopia works as research professor of food development in
University of Turku and holds also adjunct proferssorship (docent) in food
science at University of Helsinki. AH is
a team leader of a 9-member research group Taste and Health (located in South Ostrobothnia as part of Soth
Ostrobothnian University network). She is PI of several on-going projects
funded by Academy of Finland, Tekes –
the Finnish Funding Agency for Innovation, EU etc. She worked as a
postdoctoral fellow at University of California Davis (USA). AH has published 70+ academic papers on food
science and several books and articles on popular science.
- Sensory characteristics of a place: The development of the Sensory Walk Questionnaire (2024)
- Food Quality and Preference
(Refereed journal article or data article (A1)) - The effect of nutrition labels on lunch buffet consumption: a real-life experiment (2024)
- British Food Journal
(Refereed journal article or data article (A1)) - Addressing the biodiversity crisis via leadership – An interdisciplinary review, concept development & research agenda
(Presentation at the Corporate Responsibility Research Conference (CRRC) 2023) (2023) Teerikangas Satu, Sääksjärvi Ilari, Räikkönen Juulia, Salo Matti, Uusitalo Outi, Pecoraro Maria, Onkila Tiina, Puustinen Sari, Uusitalo Ville, Mäkelä Marileena, Unkila Milla, Salo Mia, Tyrväinen Liisa, Hopia Anu, Rouhiainen Henna, Svels Stina, Grenman Miia, Kuhmonen Irene, Ahvenharju Sanna, Lauttamäki Ville, Järviö Natasha, Tuomasjukka Saska, Turunen Marja, Veijalainen Anu, Sorakunnas Esko, Lappalainen Roni, Lappalainen Otto, Walhsten Aliisa, Luoma Tommi, Hakulinen Anna, Oksanen Hanna, Möksy Juulia, Kervinen Ville, Lehtovaara Katri
(Other (O2)) - Aesthetic emotions in a mixed reality gastrosonic experience : an exploratory study (2023)
- Digital Creativity
(Refereed journal article or data article (A1)) - Dream Dinner Table -teos (2023) Juhola Katja, Hopia Anu
(Public partial realisation of a work of art (F2)) - Food Neophobia Is Associated with Food Texture Pickiness and Lower Liking of Foods with Spongy Texture among Finnish Consumers (2023)
- Proceedings
(Refereed journal article or data article (A1)) - Micro-computed tomography shows silent bubbles in squeaky mozzarella (2023)
- Current directions in biomedical engineering
(Refereed journal article or data article (A1)) - Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis (2023)
- Aquaculture Research
(Refereed journal article or data article (A1)) - Simple ways to improve nutrient content and health profile in different types of foodservice products (2023)
- Journal of Foodservice Business Research
(Refereed journal article or data article (A1)) - APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factor (2022)
- Lifestyle Genomics
(Refereed journal article or data article (A1)) - Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras) (2022)
- Foods
(Refereed journal article or data article (A1)) - Revisiting the "porridge feud" in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices (2022)
- International Journal of Gastronomy and Food Science
(Refereed journal article or data article (A1)) - The sound of silence: Presence and absence of sound affects meal duration and hedonic eating experience (2022)
- Appetite
(Refereed journal article or data article (A1)) - "Unhealthy = Tasty": How Does It Affect Consumers' (Un)Healthy Food Expectations? (2022)
- Foods
(Refereed journal article or data article (A1)) - Analytical tools to support the development of new protein ingredients – chemical analyses and nutritional quality (2021) Book of Abstracts of the XXI EuroFoodChem Congress Rotola-Pukkila Minna, Logren Nora, Viitala Joni, Ojala Markus, Kallio Karri, Alarinta Jarmo, Hopia Anu
(Other (O2)) - Analytical tools to support the development of new protein ingredients – sensory analyses (2021) Book of Abstracts of the XXI EuroFoodChem Congress Logrén Nora, Mattila Saila, Rotola-Pukkila Minna, Viitala Joni, Kallio Karri, Alarinta Jarmo, Hopia Anu
(Other (O2)) - Analytical tools to support the development of new protein ingredients – technological properties (2021) Book of Abstracts of the XXI EuroFoodChem Congress Viitala Joni, Ojala Markus, Rotola-Pukkila Minna, Logrén Nora, Kallio Karri, Hopia Anu, Alarinta Jarmo
(Other (O2)) - APOE Genotype Disclosure and Lifestyle Advice in a Randomized Intervention Study with Finnish Participants (2021)
- Journal of Nutrition
(Refereed journal article or data article (A1)) - Comparing the taste-modifying properties of nanocellulose and carboxymethyl cellulose (2021)
- Journal of Food Science
(Refereed journal article or data article (A1)) - Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L. (2021)
- Agricultural and Food Science
(Refereed journal article or data article (A1))