Helene Hopfer, The Pennsylvania State University, USA
Dr. Helene Hopfer is the Rasmussen Early Career and an Associate Professor of Food Science at The Pennsylvania State University. Her research focuses on the human-food interface, and how food composition and food structure affect perception and food choice, and how human factors modulate that relationship. Combining human sensory and consumer science with analytical chemistry, instrumental analysis, and multivariate statistics, research activities in her group center around three areas, (1) Sensory Mixture Effects for Improving Foods, (2) Linking Human Perception to Genetics for Improved Flavor, and (3) Measuring Food Quality and Understanding Differences in Quality Perception. Dr. Hopfer has published over 60 peer-reviewed articles and book chapters and serves as the program chair for Penn State’s Graduate Certificate in Sensory & Consumer Science.
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