Ian Fisk Staff Biography
Ian Fisk
Professor of Flavour Chemistry
As Professor of Flavour Chemistry, I run the Food Flavour group at the University of Nottingham. My research interests lie in flavour management (plant biology, agricultural techniques, food production through to consumption) and fundamental food chemistry to support novel processing technologies and commercial products.
I studied Food Science at the University of Nottingham and completed a PhD on lipid delivery mechanisms and novel flavor encapsulation technologies. I moved to Kraft Foods to run their UK flavour chemistry group for two years and returned to the University of Nottingham as Associate Professor and then Professor in Flavour Chemistry.
I am Director of Research for the School of Biosciences and am on the Senior Management Team for the EPSRC DTC in Sustainable Chemistry.
About me
What are your research interests?
My research interests lie in flavor management (production through to consumption) and fundamental food chemistry to support novel processing technologies and commercial products.
I am currently working on a wide range of research projects focusing on sugar and salt reduction, aroma release and hyperspectral imaging.
What's the most rewarding part of teaching this course?
I enjoy teaching all about flavour. It's a fascinating area of work which is important to students who will become future food industry leaders.
I teach a wide variety of food science topics including: food chemistry; flavour chemistry; receptor theory; and coffee chemistry.
What do you like to do in your spare time?
I am a a keen runner and I have completed a number of marathons.
Email us with any questions about your course