PhD, research professor/food development Anu Hopia - UTU Research Portal

Anu Hopia
PhD, research professor/food development

- Research Director,
Nutrition and Food Research Center (NuFo) (Faculty of Medicine)

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

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

5 of 6

Perceived health and taste ambivalence in food consumption (2015)
- Journal of Consumer Marketing
Luomala H, Jokitalo M, Karhu H, Hietaranta-Luoma H-L, Hopia A, Hietamäki S
(A1 Refereed original research article in a scientific journal)
Sweet and sour: music and taste associations (2015)
- Nutrition and Food Science
Kontukoski M, Luomala H, Mesz B, Sigman M, Trevisan M, Rotola-Pukkila M, Hopia AI
(A1 Refereed original research article in a scientific journal)
Using ApoE Genotyping to Promote Healthy Lifestyles in Finland – Impacts on Cardiovascular Risk Markers: Randomized Controlled Trial (2015)
- Open Journal of Preventive Medicine
Hietaranta-Luoma H-L, Åkerman K, Tahvonen R, Puolijoki H, Hopia A
(A1 Refereed original research article in a scientific journal)
Using ApoE Genotyping to Promote Healthy Lifestyles in Finland - Psychological Impacts: Randomized Controlled Trial. (2015)
- Journal of Genetic Counseling
Hietaranta-Luoma H-L, Luomala H, Puolijoki H, Hopia A
(A1 Refereed original research article in a scientific journal)
Using Individual, ApoE Genotype-Based Dietary and Physical Activity Advice to Promote a Healthy Lifestyle: Associations between psychological-, behavioral- and clinical factors (2015)
- Journal of nutrional health & food science
Hietaranta-Luoma HL, Luomala HT, Tahvonen R, Puolijoki H, Koivusilta L, Hopia A
(A1 Refereed original research article in a scientific journal)
An Intervention Study of Individual, apoE Genotype-Based Dietary and Physical-Activity Advice: – Impact on Health Behavior (2014)
- Journal of Nutrigenetics and Nutrigenomics
Hietaranta-Luoma H-L, Tahvonen R, Iso-Touru T, Puolijoki H, Hopia A
(A1 Refereed original research article in a scientific journal)
Can you taste the music? (2014) Moniaistinen keittokirja - 5DCookbook Spence Charles, Velasco Carlos, Vanne Mika, Hopia Anu
(D2 Article in a professional compilation book)
Interdisciplinary Learning and Collaboration through Exploration of Claims from Food and Cooking (2014) Fooladi Erik, Hopia Anu
(Other publication)
Kypsennysajan ja lämpötilan vaikutus porsaanlihan umamiyhdisteisiin, Effect of cooking time and temperature on umami compounds in pork meat (2014) Hopia Anu
(Other publication)
Measuring the red color of berry juices from digital images using image analysis (2014) Manninen Hanna, Franzen Robert, Hopia Anu
(Other publication)
Molekyyligastoronomiaa kemiaan ja kotitalouteen – opetuskokonaisuuksiä yläkouluun ja lukioon (2014) Maiju Tuomisto, Anu Hopia, Maija Aksela
(D5 Text book, professional manual or guide or dictionary )
Moniaistinen keittokirja – 5D Cookbook (2014) Hopia Anu, Ihanus Susanna
(C2 Editorial work for a scientific compilation book)
Näkyy, haisee, kuuluu, maistuu ja tuntuu - mikä se on? Se on ruoan maku (2014) Moniaistinen keittokirja - 5DCookbook Hopia Anu
(D2 Article in a professional compilation book)
Culinary precisions as a platform for interdisciplinary dialogue (2013)
- Flavour
Fooladi Erik, Hopia Anu
(B1 Non-refereed article in a scientific journal)
e-Kokki – Ammattiteoria - Ruoan kemia (2013) e-kokki Hopia A
(D2 Article in a professional compilation book)
Hollandaise Sauce and the Chemistry behind Old and New Preparation Techniques (2013)
- LUMAT: International Journal on Math, Science and Technology Education
Hopia A, Sillanpää M, Tuomisto M
(B1 Non-refereed article in a scientific journal)
Introduction to Molecular Gastronomy and to its Applications in Science Education (2013)
- LUMAT: International Journal on Math, Science and Technology Education
Vartiainen J, Aksela M, Hopia A
(B1 Non-refereed article in a scientific journal)
Learning Acidity in the Context of Molecular Gastronomy through Argumentation – Making of a Blueberry trio (2013)
- LUMAT: International Journal on Math, Science and Technology Education
Töyrylä L, Aksela M, Hopia A, Fooladi E
(B1 Non-refereed article in a scientific journal)
Learning Proteins in the Context of Molecular Gastronomy through Higher-order Thinking as an Activity of Fluffy Meringue (2013)
- LUMAT: International Journal on Math, Science and Technology Education
Vilhunen A-S, Aksela M, Hopia A
(B1 Non-refereed article in a scientific journal)
Quantifying changes of selected taste compounds in potato during thermal processing using in situ quantitative nuclear magnetic resonance spectroscopy (isqNMR)
(2013) EuroFoodChem XVII Heikki Aisala, Marika Kalpio, Mari Sandell, Jari Sinkkonen, Anu Hopia, Hervé This
(Other publication)