Knaapila, Antti Juhani
https://orcid.org/0000-0003-3564-0174 , Helsingfors universitet
Beskrivning av forsknings
Research. I have held various research positions since 2004, with my major areas including olfaction (the sense of smell), attitudes toward new foods, and factors influencing the sensory properties of foods. More recently, my work has focused on studying new plant-based alternatives to animal-based foods. I have authored 37 original research articles, two review articles, and one book chapter. My H index is 24 (Web of Science, all databases, as of September 11, 2024). Teaching. Since 2012, I have been actively involved in lecturing and supervising theses. From fall 2016 to the end of 2019, I was responsible for teaching of Sensory Food Science (courses at both bachelor and master levels) at the Department of Food and Nutrition, University of Helsinki. I have supervised over ten completed master's theses, and several bachelor's theses, and I am also involved in the supervision of doctoral researchers.Nyckelord
aroma, consumers, eating behavior, flavor, food, food neophobia, hedonics, meat analogs, odor, olfaction, plant protein, sensory evaluation, smell, tasteAffiliering
Helsingfors universitet
Enheten
Maatalous-metsätieteellinen tiedekunta
Källa: Helsingfors universitet
Title
2020 - 2023
Enheten
Maatalous-metsätieteellinen tiedekunta
Källa: Helsingfors universitet
Title
2023 - 2024
University of Helsinki
Enheten
Department of Food and Nutrition
Källa: ORCID
Title
University Lecturer 2016 - 2019
Monell Chemical Senses Center
Källa: ORCID
Title
Postdoctoral Fellow 2009 - 2011
University of Turku
Enheten
Biochemistry
Källa: ORCID
Title
Postdoctoral Researcher 2011 - 2016
Utbildning
Grader
PhD (Food science) 15.1.2004 - 30.10.2008 / University of Helsinki
Publikationer (16)
Hedonic perception of odors in children aged 5–8 years is similar across 18 countries:Preliminary data
Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland
Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System
Oleszkiewicz, A.; Schriever, Valentin A.; Valder, Claudia; Agosin, Eduardo; Altundag, Aytug; Avni, Hadas; Cao Van, H.; Cornejo, Carolina; Fishman, Gad; Guarneros, Marco; Gupta, Gopal; Kamel, Reda; Knaapila, Antti; Konstantinidis, Iordanis; Landis, Basile N.; Lundström, Johan. N.; Macchi, A.; Marino-Sanchez, Franklin; Mori, Etsuro; Mullol, J.
International Journal of Pediatric Otorhinolaryngology
2022
Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland
Knaapila, Antti; Michel, Fabienne; Jouppila, Kirsi; Sontag-Strohm, Tuula; Piironen, Vieno
Foods
2022
Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System
Knaapila, Antti
Foods
2022