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Ian Fisk

Professor of Food Chemistry, Faculty of Science

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Biography

As Professor of Flavour Chemistry, I run the flavour chemistry 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 am Director of Research for the School of Biosciences and run FACTS (https://www.nottingham.ac.uk/FACTS ), a commercial flavour and food chemistry analysis service for the food industry. I am also actively involved in teaching both at an undergraduate level, postgraduate level and to external industry through short food flavour training courses (https://www.nottingham.ac.uk/facts/training-courses). I am on the Senior Management Team for the EPSRC DTC in Sustainable Chemistry. You may find more information on my research profile on ORCID (https://orcid.org/0000-0001-8448-3123)

Expertise Summary

Teaching Summary

I teach a wide variety of Food Science topics including: Food Chemistry; Flavour Chemistry; Receptor Theory; Coffee Chemistry

Food Flavour Training

An extremely popular short course in Food Flavour designed for representatives from the food industry.

D24AF1 Food Flavour

A taught masters level course on the flavour of food, how it is formed and lost, in addition analysis methods are covered

D23BF2 Food Factory Operations

An undergraduate level module that covers both the theory behind food factory design and safe food production in addition to practical NPD project.

D24FP2 Food Factory Designs and Operations

This module covers the theory behind food factory design, in addition to labelling legislation and automation in production.

D24FP6 Factory Design and Operations for Food Production

This masters level module that covers both the theory behind food factory design and safe food production in addition to practical NPD project, which culminates in a new product development showcase.

Research Summary

1. Salt reduction in foods through enhanced delivery rate (various model food systems)

We consume sodium to excess in our diet, therefore it is important to reduce our sodium intake; one approach is to increase the accessibility of sodium in the mouth by minimizing the chemical and physical interactions of sodium the bolus (chewed food material). Through the development of a true understanding of the physics and chemistry sodium-bolus interaction we can redesign of food materials to achieve this goal.

2. Aroma release from model, semi-model food systems

A true understanding of aroma perception in foods requires a mechanistic explanation of aroma release. Through the use of model and semi-model foods we can explain the impact of food structure, food chemistry, and processing on aroma release kinetics. This is achieved in real-time using high speed MS-NOSE2 technology to track the release of volatile organic compounds during processing and mastication.

Selected Publications

School of Biosciences

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

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

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