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 |
Areas of expertise
food science; food chemistry; molecular gastronomy
food science; food chemistry; molecular gastronomy
Biography
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.
Publications 
4 of 6
- Kjemi på kjøkkenet - Om hvorfor kaka faller sammen og andre kjøkkenhistorier (2017) Hopia Anu, Fooladi Erik
(Other publication) - NEW TOOLS TO PROMOTE VEGETABLE CONSUMPTION OF COLLEGE STUDENTS
- Participatory food development and sensory-based activities for adolescents (2017) Anu Hopia, Susanna Ihanus, Mari Sandell
(Other publication) - Poster: "The Effect of Food Colors on Food Choice", Food Business Summit, Seinäjoki 6. - 8.6.2017 (2017) M.Sc. Maija Paakki, Prof. Anu Hopia, and Prof. Mari Sandell (Functional Foods Forum (FFF); University of Turku), D.Soc.Sc. Inari Aaltojärvi (School of Architecture; Tampere University of Technology)
(Other publication) - Robotit pian osa ruokapalvelua (2017)
- Kehittyvä elintarvike
(D1 Article in a professional journal) - The importance of personal values on the food origin induced experience (2017) Kumpulainen Tommi, Sandell Mari, Vainio Annukka, Hopia Anu
(Other publication) - Colour measurement as an indicator of lettuce freshness (2016) Kumpulainen Tommi, Sandell Mari, Junell Pasi, Hopia Anu
(Other publication) - Consumer's reactions to natural, atypically colored foods - an investigation using blue potatoes (2016)
- Journal of Sensory Studies
(A1 Refereed original research article in a scientific journal) - Erratum to: Using ApoE Genotyping to Promote Healthy Lifestyles in Finland – Psychological Impacts: Randomized Controlled Trial (Journal of Genetic Counseling, 10.1007/s10897-015-9826-8) (2016)
- Journal of Genetic Counseling
(B1 Non-refereed article in a scientific journal) - Imagined salad and steak restaurants: Consumers’ colour, music and emotion associations with different dishes (2016)
- International Journal of Gastronomy and Food Science
(A1 Refereed original research article in a scientific journal) - In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites (2016)
- Talanta
(A1 Refereed original research article in a scientific journal) - Miltä ruoka maistuu? Kasvisruokien kehitystyön haasteet ja mahdollisuudet (2016) Vähemmän lihaa. Kohti kestävää ruokakulttuuria Hopia A
(B2 Non-refereed book chapter or chapter in a compilation book) - Odour contributing volatile aroma compounds of wild edible nordic mushrooms (2016) Aisala Heikki, Linderborg Kaisa, Hopia Anu, Sandell Mari
(Other publication) - Ruokailuympäristön vaikutus terveellisiin ruokavalintoihin : Tutkimusmenetelmien testaus ja arviointi ravintolaympäristössä (2016) Maija Kontukoski, Maija Paakki, Jon Thureson, Tuija Pitkäkoski, Heikki Uimonen, Mari Sandell, Anu Hopia
(C1 Refereed scientific book) - The effect of freshness in a foodservice context (2016)
- Journal of Culinary Science and Technology
(A1 Refereed original research article in a scientific journal) - Tuoreuden maksimointi – Makro- ja mikrotuotannon hyötyjen yhdistäminen elintarvikeketjussa (2016) Hyvinvointia ja innovaatioita monialaisesti ja raja-aitoja madaltaen: Katsaus Seinäjoen ammattikorkeakoulun toimintaan 2016 Tommi Kumpulainen, Pasi Junell, Jarmo Alarinta, Anu Hopia
(B2 Non-refereed book chapter or chapter in a compilation book) - Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures (2015)
- Journal of Food Science
(A1 Refereed original research article in a scientific journal) - Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)
- Food Quality and Preference
(A1 Refereed original research article in a scientific journal) - Kasvikset kemistin keittiössä: parhaat valmistusmenetelmät (2015) Hopia Anu, Lehtovaara Tatu
(D5 Text book, professional manual or guide or dictionary ) - Kropsua, hunajaa ja puutarhan tuotteita – Ruokakulttuuri osana ikäihmisten hyvää elämää (2015) Katariina Perttula, Hillevi Eromäki, Riikka Kaukonen, Kaija Nissinen, Annu Peltoniemi, Anu Hopia
(D4 Published development or research report or study ) - Measuring the green color of vegetables from digital images using image analysis (2015)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal)
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