Dr. Helene Hopfer is an Associate Professor and the Graduate Certificate Program Chair in the Food Science Department at The Pennsylvania State University.

Her research studies various aspects of the human-food interface, including how food composition and structure affect perception and acceptability, and how different human factors impact this relationship. Taking an interdisciplinary approach, she and her team combine sensory & consumer science with analytical chemistry, instrumental analysis, and multivariate statistics. Past and current research looks at links between human perception and food composition, differences in quality perception, and using sensory mixture effects for food improvements. Her work has been published in over 70 peer-reviewed articles and book chapters.

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