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Ni Yang

Assistant Professor, Faculty of Science

Contact

  • workRoom B28 North Lab
    Sutton Bonington Campus
    Sutton Bonington
    Leicestershire
    LE12 5RD
    UK
  • work0115 951 6132
  • fax0115 951 6142

Biography

Dr Ni Yang (Nicole) is the Assistant Professor in Flavour Science at the University of Nottingham and the laboratory Manager for Food and Feed Analysis Consultancy and Training Service (http://nottingham.ac.uk/facts). She is the Admission Tutor for our Food Science related course (BSc/MSci Food Science, BSc/MSci Food Science and Nutrition). She is a member of the Equality, Diversity and Inclusion (EDI) Committee at the School of Biosciences.

She has over 10-years of experience in transferring and applying flavour science and technology to various industry and applications. She successfully completed over 33 commercial projects over the last 6 years, which included working with 9 blue-chip global food companies and 15 Small and Medium-Sized Enterprise on a range of food products such as ice cream, biscuits, crisps and pet food.

With her passion and experience in managing knowledge transferable projects, she is also actively applying her knowledge and skills to a wide range of activities, such as initialising and organising "Trend in Food Flavour" Conference, and exploring collaboration opportunities globally. She published 22 joint papers in international-standard peer-reviewed intentional journals.

She has strong links in China and is developing a collaborative platform internally and internationally to have flavour science embedded with a wide research field from soil to health linking with a team of experts from Soil Science, Plant Science, Animal Science, Food Science and Engineering, Nutrition and Health.

She is a member of the Royal Society of Chemistry (MRSC) and the member of the Institute of Food Science and Technology (MIFST).

More information on her research profile can be found on ORCID. (https://orcid.org/0000-0002-6920-8569)

Expertise Summary

Nicole's research interests are embedding flavour science from soil to health to understand how flavours are generated and affected by the plant (e.g., tea and coffee flavour can be affected by soil and growing conditions), by animal feeding (e.g., different feed composition can result in varied flavour quality in the final food product), how different food processing and engineering would affect flavour formation and stability in the final product, how flavour science can help developing healthy food product or tailored to a particular population (e.g., food for elder group).

She has a particular passion to investigate the impact of trigeminal stimulus linking chilli/spicy sensations.

Teaching Summary

Nicole believes in student-centred teaching and respects individual learners in diverse learning communities. She has been actively applying blended learning design in her teaching and learning… read more

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

Nicole believes in student-centred teaching and respects individual learners in diverse learning communities. She has been actively applying blended learning design in her teaching and learning activities. She has completed her Postgraduate Certificate in High Education (PGCHE) and has achieved the status of Fellow of Higher Education Academy (FHEA).

She teaches at undergraduate (UG) and postgraduate levels in the following 9 modules at the School of Biosciences: International Food Commodities (UG), Trends in Food Research (UG), Food Flavour and Advanced Sensory Science (UG), Food Factory Operations (UG), Molecular Biological Laboratory Skills (UG), Food - Technical Team Challenges (UG), Food Flavour (PG), Advanced Practical Methods in Food Science (PG), and Food Production Management - Research Projects (PG).

She is the module co-convenor for the Food Flavour (PG) module, which is a 4-day course that is also open to external delegates (https://www.nottingham.ac.uk/facts/training-courses.aspx). She led the re-design of the course to be delivered virtually and blended the problem-based learning into the interactive online sessions.

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

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www.nottingham.ac.uk/enquire

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