School of Biosciences
  • Print
   
   
 

Image of Ni Yang

Ni Yang

Laboratory Manager, Faculty of Science

Contact

  • workDivision of Food Sciences
    Sutton Bonington Campus
    Sutton Bonington
    Leicestershire
    LE12 5RD
    UK
  • work0115 951 6132
  • fax0115 951 6142

Biography

Dr Ni Yang (Nicole) was appointed to the role of Laboratory Manager for Food and Feed Analysis Consultancy and Training Service (http://nottingham.ac.uk/facts),

She is managing various commercial projects externally and contributing to a number of research projects internally, based on her knowledge and work experience on Food Science subjects over last ten years. She also supports the analytical chemistry laboratories in Food Sciences which contain GC-MS, HPLC, LC-MSMS and MS-Nose technologies.

With her passion and experience on managing knowledge transferable projects, she is also actively applying her skills into a wide range of activities, such as initialising and organising "Trend in Food Flavour" Conference, exploring international collaboration opportunities, and fundraising for disabled children in Africa.

Expertise Summary

Current research interests include flavour release and stability, coffee flavour chemistry and chilli perception.

Teaching Summary

Food Flavour

Food Commodities

Trend in Food Research

Training on GC-MS and MS-Nose

Research Summary

Nicole is enthusiastic about international collaboration in the field of food flavour research. Her current passion is about trigeminal sensation evoke from capsaicin and how it interacts with… read more

Recent Publications

  • YANG, NI, LIU, CHUJIAO, LIU, XINGKUN, DEGN, TINA KREUZFELDT, MUNCHOW, MORTEN and FISK, IAN, 2016. Determination of volatile marker compounds of common coffee roast defects FOOD CHEMISTRY. 211, 206-214
  • ULUISIK, SELMAN, CHAPMAN, NATALIE H., SMITH, REBECCA, POOLE, MERVIN, ADAMS, GARY, GILLIS, RICHARD B., BESONG, TABOT M. D., SHELDON, JUDITH, STIEGELMEYER, SUZY, PEREZ, LAURA, SAMSULRIZAL, NURUL, WANG, DUODUO, FISK, IAN D., YANG, NI, BAXTER, CHARLES, RICKETT, DANIEL, FRAY, RUPERT, BLANCO-ULATE, BARBARA, POWELL, ANN L. T., HARDING, STEPHEN E., CRAIGON, JIM, ROSE, JOCELYN K. C., FICH, ERIC A., SUN, LI, DOMOZYCH, DAVID S., FRASER, PAUL D., TUCKER, GREGORY A., GRIERSON, DON and SEYMOUR, GRAHAM B., 2016. Genetic improvement of tomato by targeted control of fruit softening (vol 34, 950, 2016) NATURE BIOTECHNOLOGY. 34(9),
  • CHIU, NATALIE, HEWSON, LOUISE, YANG, NI, LINFORTH, ROBERT and FISK, IAN, 2015. Controlling salt and aroma perception through the inclusion of air fillers LWT-FOOD SCIENCE AND TECHNOLOGY. 63(1), 65-70
  • YANG, N., HORT, J. LINFORTH, R. S. T., TAYLOR, A. J., WALSH, S., BROWN, K., & FISK, I.D., 2014. Aroma and Flavour Solvent: Impact on the Matrix. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. 147-150

Current Research

  • Nicole is enthusiastic about international collaboration in the field of food flavour research. Her current passion is about trigeminal sensation evoke from capsaicin and how it interacts with aroma and taste release and perception, as well as its health impact. She is current working with Prof. Jianshe Chen as a result of 2 year funding, which initiated the collaborative project with Zhejiang Gongshang University. She is pro-actively seeking new knowledge and technology to deliver multi-modal sensations and measure their response scientifically.

Past Research

  • Nicole's passion for Food Sciences started in 2003, where she studied at the University of Leeds for her Bachelor degree and conducted her final year project with Prof. Eric Dickinson on Instrumental assessment and sensory perception of the stickiness of polysaccharide-containing emulsions". This project inspired her passion to continue her research on Food Sciences.
  • Thanks to the full funding from Prof. Bronek Wedzicha at the University of Leeds, she continued her Master by Research on Food Science. This Master project was sponsored through the 'Link' programme from DEFRA (Department for Environment Food and Rural Affairs, UK), which involved a multi-national food corporation, a canning producer and a world-leading coating manufacturer. She gained some insights to understand research through both academic and industry point of view.
  • Nicole awarded her PhD on Food Sciences at the University of Nottingham after receiving the funding from the Knowledge Transfer Partnerships (KTP) and sponsorship from the flavour house Aromco Ltd (current under Frutarom Ltd). Under Prof. Andy Taylor's supervision, she applied flavour release technology (MS-Nose) to measure real time delivery of aroma compounds in mouth and reformulated flavourings for a range of food products at different fat levels. With the support from Prof. Joanne Hort and Dr. Ian Fisk, she also investigated the flavour stability within the bakery product's shelf-life and suggested alternative material with enhanced stability. The KTP project she managed awarded the 'Certificate of Excellence' and final graded 'outstanding' as the result of satisfactory research outcomes and commercial applications.

Future Research

  • Nicole is interested to explore the science of flavour in different contexts, and to discover some underlying mechanisms in flavour release and perception. She is also keen to search how science and research could help feeding the hunger in developing societies and reducing waste in developed societies.

School of Biosciences

University of Nottingham
Sutton Bonington Campus
Nr Loughborough
LE12 5RD, UK

For all enquiries please visit:
www.nottingham.ac.uk/enquire

Find us
Campus map
Room Locations on Campus