As Professor of Flavour Chemistry, Professor Fisk runs the Food Flavour group at the University of Nottingham. His 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. You may find more information about his research profile, publications and funding on his ORCID profile (https://orcid.org/0000-0001-8448-3123)
He is Director of Research for the School of Biosciences and is on the Senior Management Team for the EPSRC DTC in Sustainable Chemistry.
Professor Fisk runs FACTS (https://www.nottingham.ac.uk/FACTS), a commercial flavour and food chemistry analysis service for the food industry that offers dedicated quick response consultancy to support the food and biosciences industries when the needs are confidential and require a timely response.
Professor Fisk leads the University of Nottingham - University of Adelaide Joint/ Dual PhD International Doctoral Training Programme which currently has 20 PhD students across both institutes.
Professor Fisk is actively involved in teaching both at an undergraduate level, postgraduate level and to the external food industry through short Food Flavour training courses (https://www.nottingham.ac.uk/facts/training-courses).
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.
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… read more
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 CHEN ZHANG, ROBERT LINFORTH and IAN D FISK, 2012. Cafestol extraction yield from different coffee brew mechanisms Food Research International.
FISK, I. D., GKATZIONIS, K., LAD, M., DODD, C.E.R. 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. 228(4), 613-621
FACTS is a leading analytical and consultancy service for biosciences.
Our mission is to be a centre of excellence for university based analysis and consultancy in the biosciences arena, with a particular focus on food chemistry and flavour chemistry. FACTS is designed to complement the world leading research carried out within Biosciences at the University of Nottingham, but uniquely offers a fast turnaround analytical and consultancy service.
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.
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.
Hyperspectral imaging as a tool to enhance the value of seeds for food and feed: Hyperspectral imaging is a non-destructive imaging tool that can be used to characterise, classify and chemically profile individual seeds. For example we have demonstrated it can be used to measure protein quantity and quality in wheat in real time and evaluate lipids and moisture in coffee.