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.
- 3D-food encounter challenges in acceptability (2018) Lundén S, Forsman L, Hopia A, Sandell M
(Other publication) - Effect of component quality on sensory characteristics of a fish soup (2018)
- Food Science and Nutrition
(A1 Refereed original research article in a scientific journal) - Ei ainoastaan leivästä: Ruoka, kokemus ja moniaistisuus (2018) Ei ainoastaan leivästä - Ruoka, kokemus ja moniaistisuus Ari Hynynen, Anu Hopia, Heikki Uimonen, Tuija Pitkäkoski, Inari Aaltojärvi, Maija Paakki, Maija Kontukoski
(D5 Text book, professional manual or guide or dictionary ) - Framing the local food experience: a case study of a Finnish pop-up restaurant (2018)
- British Food Journal
(A1 Refereed original research article in a scientific journal) - Free amino acids and 5′-nucleotides in Finnish forest mushrooms (2018)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - How young people in Finland respond to information about the origin of food products: The role of value orientations and product type (2018)
- Food Quality and Preference
(A1 Refereed original research article in a scientific journal) - Maistuva peruna (2018)
- Tuottava peruna : peruna-alan ammattilehti
(D1 Article in a professional journal) - Mushroom consumer segmentation based on liking of Nordic edible wild mushrooms (2018) Aisala H, Hopia A, Pohjanheimo T, Sandell M
(Other publication) - Narinajuustoa ja karviaishilloa: Moniaistiset muistot osana ruokailutapahtumaa (2018)
- Kulttuurintutkimus
(A1 Refereed original research article in a scientific journal) - Ruokaverstas- ja Food Bait ruokainnovaatio -työpajakonseptien kehittäjänä (2018) Ratkaisuja ruokaan Laila Matikainen, Nina Alkava, Anu Hopia
(D2 Article in a professional compilation book)
