Associate Professor, Food Science
The Pennsylvania State University
University Park, PA, United States
Helene Hopfer is the Rasmussen Career Development Professor and an Associate Professor in the Department of Food Science at The Pennsylvania State University. Her research team studies various aspects of the human-food interface, such as how food composition and structure affect perception and acceptability, and which human factors impact this relationship. She earned a BS and MS in Polymer Science and a PhD in Chemistry and completed her postdoc at UC Davis.
Her research takes an interdisciplinary approach where she combines human sensory and consumer science with analytical chemistry, instrumental analysis, and multivariate statistics and centers around linking human perception to food composition and structure, understanding differences in quality perception, and using sensory mixture effects for food improvements. Work from her group has been published in over 60 peer-reviewed articles and book chapters.
Disclosure information not submitted.
Human vs. machine – Which one to use for the detection of lipid oxidation?
Tuesday, May 2, 2023
8:30 AM – 8:50 AM MDT