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)
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.
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
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
YANG, N, GALVES, C, GONCALVES, A.C.R, CHEN, J and FISK, I, 2020. Impact of capsaicin on aroma release: in vitro and in vivo analysis Food Research International. 133, SUN, Z, CUI, H, YANG, N, AYED, C, ZHANG, X and FISK, I, 2020. Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol Food Chemistry.
LIU, C., YANG, Q, LINFORTH, R, FISK, I. and YANG, N, 2019. Modifying Robusta coffee aroma by green bean chemical pre-treatment Food Chemistry. 272, 251-257
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.