Marika
Kalpio
University Teacher, Food Sciences
PhD, University teacher
Areas of expertise
Lipids
Triacylglycerols
Stereoisomerism
Chromatography
Chiral chromatography
Enantiomeric Separation
HPLC
GC
Mass Spectrometry
Sample Preparation
Food Analysis
Food Science
Human Milk
Sea Buckthorn
Secondary Metabolites
Biography
PhD Marika Kalpio is University Teacher in Food Chemistry and Food Development at Department of Life Technologies. She received her PhD degree on Food Chemistry from University of Turku in 2020.
Teaching
PhD Marika Kalpio has given lectures mainly related to different analytical methods, coordinated seminars and organized and guided laboratory exercises, as well as, MSc and MSc tech thesis works. Her teaching philosophy is founded on the principle of equality and active learning.
Research
PhD Marika Kalpio’s research focuses on the chemistry of
lipids and modern analytical methods, with special emphasis on chromatography
and mass spectrometry. In her thesis work the stereospecific composition of
triacylglycerols were studied using a method based on chiral liquid
chromatography and sample recycling system. Other current research interests
include different analytical methods of foods such as studying secondary
metabolites.
Publications
The relationship between milk TAG composition and mother's weight and diet (2013)
Annals of Nutrition and Metabolism
(Muu (O2))
Comparison of tandem mass spectrometric methods to human milk triacylglycerol analysis (2013)
(Muu (O2))Inositols and methylinositols in sea buckthorn (Hippophae rhamnoides) berries (2009)
Journal of Chromatography B
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))