Ian Fisk

Contact

• workRoom A23 Food Sciences
  Sutton Bonington Campus
  Sutton Bonington
  Leicestershire
  LE12 5RD
  UK
• work0115 951 6037
• fax0115 951 6142
• Ian.Fisk@nottingham.ac.uk

Biography

Ian's research interests lie in the area of food chemistry with specific focus on aroma and taste chemistry. His commercial background is most recently in coffee chemistry and the associated industrial aroma management processes. Prior to this, Ian's research focused on novel flavour encapsulation systems and the exploitation of natural emulsions for food and cosmetic applications.Ian is an invited external reviewer for the Greek Ministry of Education research programs Archimedes III and Thalis. Ian is an invited reviewer for the European Food Research and Technology, Journal of Food Science and Journal of American Oil Chemists Society.

Teaching Summary

Food Chemistry; Flavour Chemistry; Dairy Chemistry; Coffee Chemistry D2DAF1 - Food Flavour - Module Convenor D24FP3 - Food and Factory Design D211F1 - Food and Health D223F1 - Food Commodities D24FP2… read more

Research Summary

PROJECT one

Technology Strategy Board - Nutrition for Life - Total project value £383,407, 15 month term

BBSRC Priority - Food Security - Health and safe food

PI - Ian Fisk, CI- Allan Perkins, Robin Spiller

This collaborative project between the University of Nottingham (Division of Food Sciences, the Division of Gastroenterology and the Department of Medical Physics) and four SMEs (Peckforton Foods, Opti-Bac, Flavometrix and Eminate Ltd) aims to develop new technologies to measure the local micro-chemistry in the gut and to evaluate the impact of probiotics on gut chemistry. The project further aims to optimise the delivery of encapsulated probiotics by triple blind clinical trials and transit-time co-studies.

PROJECT two

Food and Drink INET and European Regional Development Fund- Salt Reduction - Total Project Value £129,652 - 17 month term

ERDF Priority 1 - Increasing productivity through innovation and sustainable business practice

BBSRC Priority - Food Security - Health and safe food

PI - Ian Fisk

This Division of Food Sciences project aims to further understand the factors limiting salt perception in a range of food materials and will use this information to work with regional SMEs to develop new approaches to salt reduction; the target foods for this project are snack foods and bakery products.

Both food and Drink INET projects are actively recruiting food companies in the East Midlands to participate in trials and product development activities, if anyone knows of any relevant and proactive companies please contact Ian.fisk@nottingham.ac.uk.

PROJECT three

Food and Drink INET and European Regional Development Fund -Probiotics - Total Project Value £220,372 - 14 month term

ERDF Priority 1 - Increasing productivity through innovation and sustainable business practice

BBSRC Priority - Food Security - Health and safe food

PI - Ian Fisk

This Division of Food Sciences project aims to develop new probiotics delivery vehicles for the food industry that are convenient and quick-to-market. Target products will be semi-solid B2B co-ingredients for the snack food market.

Both food and Drink INET projects are actively recruiting food companies in the east midlands to participate in trials and product development activities, if anyone knows of any relevant and proactive companies please contact Ian.fisk@nottingham.ac.uk.

Selected Publications

• TIAN XING and IAN D. FISK, 2012. Salt Release from Potato Crisps Food and Function. 3(4), 376-380
• FISK, I.D., WHITE, D.A., CARVALHO, A. and GRAY, D.A., 2006. Tocopherol - An intrinsic component of sunflower seed oil bodies Journal of the American Oil Chemists Society. 83(2), 341-344
• FISK, I. D., GKATZIONIS, K., LAD, M., DODD, C. E. and GRAY, D. A., 2009. Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus European Food Research and Technology. VOL 228(NUMBER 4), 613-621
• FISK ET AL, 2010. Improvements in the preparation of beverage and food products GB1009179.1 07/01/2010 00:00:00 (In Press.)

• View all publications

BBC radio 4 (16th Feb 2012) You and Yours (mp3)

BBC Nottingham (21st Feb 2012)

ITV (20th Feb 2012) Central Tonight

Food Chemistry; Flavour Chemistry; Dairy Chemistry; Coffee Chemistry D2DAF1 - Food Flavour - Module Convenor D24FP3 - Food and Factory Design D211F1 - Food and Health D223F1 - Food Commodities D24FP2 - Food Factory Design and Operations D212E1 - Data Transfer, Analysis and Presentation D21BF1 - Food Materials D2DSS3 - Psychophysics, Perception and Physiology D23BF1 - Sensory Quality of Food

Past Research

Novel flavour encapsulation systems

The exploitation of natural emulsions for food and cosmetic applications.

Coffee flavour chemistry

Coffee aroma chemistry

Future Research

If you are interested in researching one of the following topic areas please contact Jenny Drury (jennifer.drury@nottingham.ac.uk) with a full cv, details on your secured and unsecured funding, your most recent English qualification or certificate and a summary on why you would be interested in joining my research group. Research area 1. Salt reduction in foods through enhanced delivery rate (various model food systems) 2. Flavour release from model, semi-model food systems 3. Understanding flavour delivery mechanisms and their connection to sensory perception 4. Coffee chemistry

First you will need to introduce yourself via email, then if your application if agreed to be supported, you can apply via the university's standard application procedure. Once you have a formal offer from the university then you will be invited to visit the campus for a 1/2 day introduction and tour. Start dates are normally September and January

• TIAN XING and IAN D. FISK, 2012. Salt Release from Potato Crisps Food and Function. 3(4), 376-380
• IAN D FISK, ALEC KETTLE, SONJA HOFMEISTER, AMARJEET VIRDIE and JAVIER SILANES KENNY, 2012. Discrimination of Roast and Ground Coffee Aroma Flavour. (In Press.)
• NANTAPRAPA NANTIYAKUL, SAMUEL FURSE, IAN FISK, GREG TUCKER and DAVID GRAY, 2012. Phytochemical composition of Oryza Sativa (Rice) Bran Oil Bodies in crude and purified isolates Journal of the American Oil Chemists Society. (In Press.)
• LINFORTH, R.A., FISK, I.D. and TAYLOR, A., 2011. Modelling the effect of lipid on in-vivo flavour delivery In: 13th Weurman Flavour Research Symposium.
• FISK, I.D. and GRAY, D.A., 2011. Soybean (Glycine max) Oil Bodies and their Associated Phytochemicals Journal of Food Science. 76(9), 1349-1354 (In Press.)
• FISK, I.D. and TAYLOR, A. GRAY, D.A., 2011. Characterization of Roast and Ground Coffee Aroma In: 2nd European GC x GC Symposium.
• FISK, I.D., LINFORTH, S.T., TAYLOR, A.J. and GRAY, D.A., 2011. Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus) European Food Research and Technology: Zeitschrift für Lebensmittel- Untersuchung und -Forschung A. 10.1007/s00217-011-1459-z(232), 905-910
• YANG, N., HORT, J., LINFORTH, R., TAYLOR, A., BROWN, K., WALSH, S. and FISK, I. D., 2011. Aroma and Flavour Solvent: Impact on the Matrix In: 13th Weurman Flavour Research Symposium. (In Press.)
• FISK, I.D., LINFORTH, R.A., TAYLOR, A. and GRAY, D.A., 2011. Aroma and Oil Bodies: Potentially a Novel Delivery Route In: 13th Weurman Flavour Research Symposium. (In Press.)
• FISK IAN DENIS and MASSEY AYSE TLAY, 2011. COMPOSITION FOR PREPARING A BEVERAGE OR FOOD PRODUCT COMPRISING A PLURALITY INSOLUBLE MATERIAL BODIES WO2011153064 08/01/2010 00:00:00
• FISK, I., VIRDIE, A., KENNY, J. and ULLRICH, F., 2010. Soluble Coffee Classification Through Rapid Scanning Methodologies In: ASIC 2010.
• IAN DENIS FISK, AYSE TULAY MASSEY and NICK ANDREW HANSEN, 2010. Improvements in the Preparation of beverages and liquid food containers: Beverage brewing machine cartridge with elongate brewing chamber WO2011153065 06/01/2010 00:00:00
• IAN DENIS FISK and AYSE TULAY MASSEY, 2010. Improvements in the preparation of beverage and food products: Beverage preparation using insoluble particles WO2011153065 06/01/2010 00:00:00
• IAN DENIS FISK, TULEY MASSEY and SIAN HENSON, 2010. Beverage Cartridge: Beverage cartridge comprising insoluble edible components WO2011151626 06/01/2010 00:00:00
• FISK, I. D., GKATZIONIS, K., LAD, M., DODD, C. E. and GRAY, D. A., 2009. Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus European Food Research and Technology. VOL 228(NUMBER 4), 613-621
• WHITE, D.A., FISK, I.D. and MAKKHUN, S. AND GRAY, D.A., 2009. In-vitro assessment of the bioavailability of tocopherols and fatty acids form sunflower seed oil bodies Journal of Agricultural and Food Chemistry. 57(13), 5720-5726
• GRAY, D.A., FISK, I.D., LAD, M., PAYNE, G. and GRAZ,, 2009. Lipid Bioscience, Lipid Oxidation, Oxidative Stability of Oil Bodies In: EuroFedLipid2009.
• OGUNLADE, I., TUCKER, G., FISK, I. and OGUNLADE, A., 2009. Evaluation of antioxidant activities and vitamin E profile of some selected indigenous vegetables in Nigerian diet Journal of Food, Agriculture and the Environment. 7(2), 143-145
• FISK, I.D., WHITE, D.A., LAD, M. and GRAY, D.A., 2008. Oxidative stability of sunflower oil bodies Journal of Lipid Science and Technology. VOL 110(NUMB 10), 962-968
• FISK, I.D. and GRAY, D.A., 2008. Impact of Irradiation on the Oxidatively Labile Lipid Component of Cannabis sativa and Helianthus annus In: European Federation for the Science and Technology of Lipids Annual Congress 2008.
• IWANAGA, D., GRAY, D. A., FISK, I. D., DECKER, E. A., WEISS, J. and MCCLEMENTS, D. J., 2007. Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL 55(NUMB 21), 8711-8716
• D.A GRAY, I.D. FISK, D.A. WHITE, 2007. Tocochromanol Composition of Oil Bodies In: 3rd European Symposium on Plant Lipids.
• I.D. FISK, D.A. WHITE, D.A. GRAY, 2007. Physical Characterisation of Sunflower Oil Bodies In: 98th American Oil Chemists’ Society Annual Meeting. (In Press.)
• D.A. WHITE, I.D. FISK, J.R. MITCHELL, B. WOLF, S.E. HILL, D.A. GRAY, 2007. Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion Food Hydrocolloids. (In Press.)
• GRAY, D.A., FISK, I.D. and WHITE, D., 2007. Tocochromanol Composition of Oil Bodies In: 3rd European Symposium on Plant Lipids.
• FISK, I.D. and GRAY, D.A., 2007. Physical Characterisation of sunflower seed Oil Bodies Ex-vivo In: 98th AOCS Annual Conference.
• WHITE, D.A., FISK, I.D. and GRAY, D.A., 2006. Characterisation of oat Avena sativa L. oil bodies and intrinsically associated E-vitamers Journal of Cereal Science. 43(2), 244-249
• FISK, I.D., WHITE, D.A., CARVALHO, A. and GRAY, D.A., 2006. Tocopherol - An intrinsic component of sunflower seed oil bodies Journal of the American Oil Chemists Society. 83(2), 341-344
• I.D. FISK, D.A. WHITE, L.M. CARRIER, D.A. GRAY, 2004. Oil Bodies and their Associated Phytochemicals In: Conference of Food Structure and Food Quality.
• FISK, I.D., WHITE, D.A., CARRIER, L.M. and GRAY, D.A., 2004. Oil Bodies and their Associated Phytochemicals In: AOCS Conference of Food Structure and Food Quality.