Kirsi Jouppila


    Research areas

  • 416 Food Science - Food Technology, Food Processing, Extrusion, Food material science, Physical state of foods

Description of research and teaching

Main research areas of general food technology are food processes related to material properties and packaging technology. Production and physical state of amorphous biomaterials, like food powders, extrudates (snack foods) and biomaterial films are studied.  Physical properties of these materials and changes (e.g., release of encapsulated compounds and crystallization) occurring in them are of main interest. Thermal analysis (e.g., DSC, DEA, and DMA) is extensively applied to these studies.

Research Topics: 

  • Physical state of amorphous biomaterials
  • Changes occurring in amorphous biomaterials, e.g., crystallization and non-enzymatic browning
  • Production and physical properties of biomaterial-based films and extrudates
  • Encapsulation of various compounds (e.g., aroma compounds, functional compounds) into carbohydrate matrices using freeze- and spray-drying and release of encapsulated compounds from matrices
  • Study of phase transitions occurring in biomaterials using thermoanalytical methods


Teaching experience. I have worked altogether more than 18 years in different teaching positions in University of Helsinki. I have given lecture and laboratory teaching in several courses mostly in Food Technology. I have also supervised research work and group working as well as taught how to calculate results using Excel and Matlab. Some of the courses are held in English. Most of the courses in Food Technology (both at Bachelor and Master study level) are planned and managed by at least two teachers. I have also arranged and coordinated courses for postgraduate students and given lectures in postgraduate courses. 

Current courses:

  • ETK111 Basics in food technology (Bachelor's degree, in Finnish)
  • ETK210 Physical chemistry of foods (Bachelor's degree, in Finnish)
  • ET410 Conventional food processing technologies (Master's degree, in English)
  • ET420 Potential novel processing technologies (Master's degree, in English)
  • ET475 Exercise in research (Master's degree, in Finnish)

Supervision experience. I have acted as a supervisor of several Doctoral Theses and numerous Master’s and Bachelor’s Theses. At the moment, I am acting as a supervisor of 2 post-graduate students doing Doctoral Theses and several students doing Master’s Theses and Bachelor’s Theses.


Curriculum Vitae

Current Position:

  • University Lecturer (Food Technology) 2011–, Dept. of Food and Environmental Sciences, University of Helsinki

Previous Professional Appointments:

  • Professor (Food Technology) 2010, Dept. of Food and Environmental Sciences, University of Helsinki
  • University Lecturer (Food Technology) 2003–2009, Dept. of Food Technology, University of Helsinki
  • Full-time Teacher (Food Technology) 2003, Dept. of Food Technology, University of Helsinki
  • Fixed-term Professor (Process Engineering) 2001–2003, Dept. of Food Technology, University of Helsinki
  • Researcher (Food Technology) 1995–2000, European Union
  • Assistant (Food Technology) 1992–1995, Dept. of Food Technology, University of Helsinki
  • Assistant (Cereal Technology) 1991–1992, Dept. of Food Chemistry and Technology, University of Helsinki
  • Research Assistant (Cereal Technology) 1990–1991, Leipomoalan edistämissäätiö
  • Part-time Teacher (Food Chemistry) 1990, Dept. of Food Chemistry and Technology, University of Helsinki
  • Assistant (Cereal Technology) 1989–1990, Dept. of Food Chemistry and Technology, University of Helsinki
  • Various positions (e.g., bakery assistant, deputy laboratorian, summer help, part-time employee) in food industry (Fazer Bakeries Ltd., Vantaa; Valio Ltd., Helsinki) during 1984–1989 


  • Docent 2010 (Food Technology), University of Helsinki
  • PhD 2000 (Food Technology), University of Helsinki
  • MSc 1990 (Food Chemistry), University of Helsinki


Latest publications

  1. E-pub ahead of print

    Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins

    Gürbüz, G., Kauntola, V., Ramos Diaz, J. M., Jouppila, K. L. & Heinonen, I. M. 28 Aug 2017 In : European Food Research and Technology.

    Research output: Scientific - peer-reviewArticle

  2. Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine

    Diaz, J. M. R., Sundarrajan, L., Kariluoto, S., Lampi, A-M., Tenitz, S. & Jouppila, K. Apr 2017 In : Journal of Food Process Engineering. 40, 2, 15 p., 12396

    Research output: Scientific - peer-reviewArticle

  3. Development of Extruded Shrimp-Corn Snack Using Response Surface Methodology

    Topuz, O. K., Gokoglu, N., Jouppila, K. & Kirjoranta, S. Mar 2017 In : Turkish Journal of Fisheries and Aquatic Sciences. 17, 2, p. 333-343 11 p.

    Research output: Scientific - peer-reviewArticle

View all (59) »

Latest activities

  1. 2nd Congress on Food Structure Design (FSD 2016), 26.-28.10.2016

    Jouppila, K. (Scientific Committee Member)
    2015 → …

    Activity: Participating in or organising an eventOrganisation and participation in conferences, workshops, courses, seminars

  2. Hasene Keskin

    Jouppila, K. (Host)
    24 Aug 201527 Aug 2015

    Activity: Hosting a visitorAcademic visit at UH

  3. Emmanuelle Talón Argente

    Jouppila, K. (Host)
    1 Aug 201531 Oct 2015

    Activity: Hosting a visitorAcademic visit at UH

View all (75) »


Elintarviketieteiden tohtori

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