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)
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.
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.
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