Qian Yang

Contact

• workRoom B17 North Lab
  Sutton Bonington Campus
  Sutton Bonington
  Leicestershire
  LE12 5RD
  UK
• work01159516126
• Qian.Yang@nottingham.ac.uk

Biography

Dr Qian Yang is the Assistant Professor in Sensory and Consumer Sciences at the University of Nottingham. Qian completed her BSc in Food Science at University of Reading and MSc in Food Production Management at University of Nottingham. She then worked as the Sensory Science Centre Manager at the University of Nottingham for a year for a maternity cover role, which leads to an interesting PhD opportunity looked into individual variation in sensory perception. After completing her PhD, she worked as an industry funded postdoctoral researcher at the University of Nottingham, and then worked as the Sensory Science Centre Manager before taking the academic role. Her research interest include: Investigating individual variation in perception e.g. supertasters, thermal tasters and sweet likers; Investigating the link between genetics, taste and food choice behaviour especially for sweet perception; Investigating the relationship between food choice and personal traits such as food neophobia, personality etc.; Understanding context effect on emotional response to food products. Qian is also very interested in large scale global study looking into the effect of taste phenotype, genotype and ethnicity in taste perception and food choices.

Teaching Summary

Qian is currently the Module Convener of Sensory Evaluation - Statistical methods and interpretation

Recent Publications

• YANG, NI, YANG, QIAN, CHEN, JIANSHE and FISK, IAN, 2021. Impact of capsaicin on aroma release and perception from flavoured solutions LWT-FOOD SCIENCE AND TECHNOLOGY. 138,
• RAMSEY, IMOGEN, YANG, QIAN, FISK, IAN and FORD, REBECCA, 2021. Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking FOOD CHEMISTRY-X. 9,
• RAMSEY, IMOGEN, YANG, QIAN, FISK, IAN, AYED, CHARFEDINNE and FORD, REBECCA, 2021. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food chemistry: X. 10, 100121
• THIBODEAU, MARGARET, YANG, QIAN, FORD, REBECCA and PICKERING, GARY, 2021. English version of the food disgust scale: Optimization and other considerations Journal of sensory studies. 36(2), e12639

• View all publications

• YANG, NI, YANG, QIAN, CHEN, JIANSHE and FISK, IAN, 2021. Impact of capsaicin on aroma release and perception from flavoured solutions LWT-FOOD SCIENCE AND TECHNOLOGY. 138,
• RAMSEY, IMOGEN, YANG, QIAN, FISK, IAN and FORD, REBECCA, 2021. Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking FOOD CHEMISTRY-X. 9,
• RAMSEY, IMOGEN, YANG, QIAN, FISK, IAN, AYED, CHARFEDINNE and FORD, REBECCA, 2021. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food chemistry: X. 10, 100121
• THIBODEAU, MARGARET, YANG, QIAN, FORD, REBECCA and PICKERING, GARY, 2021. English version of the food disgust scale: Optimization and other considerations Journal of sensory studies. 36(2), e12639
• CHEN Y, MACNAUGHTAN W, JONES P, YANG Q and FOSTER TJ, 2020. The state of water and fat during the maturation of Cheddar cheese Food Chemistry. 303, 125390
• YANG Q, SHEN Y, FOSTER TJ and HORT J, 2020. Measuring consumer emotional response and acceptance to sustainable food products Food Research International.
• YANG, Q, WILLIAMSON, A, HASTED, A and HORT, J, 2020. Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis Food Quality and Preference. (In Press.)
• RAMSEY, IMOGEN, DINU, VLAD, LINFORTH, ROB, YAKUBOV, GLEB E., HARDING, STEPHEN E., YANG, QIAN, FORD, REBECCA and FISK, IAN, 2020. Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics SCIENTIFIC REPORTS. 10, 20855
• 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
• YANG, QIAN, KRAFT, MICAELA, SHEN, YUCHI, MACFIE, HAL and FORD, REBECCA, 2019. Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage FOOD QUALITY AND PREFERENCE. 75, 133-144
• IMOGEN RAMSEY, CAROLYN ROSS, REBECCA FORD, IAN D FISK, QIAN YANG, JAVIER GOMEZ-LOPEZ and JOANNE HORT, 2018. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of Lager beer Food Quality and Preference. 68, 292-303
• LIU, CHUJIAO, NI YANG, QIAN YANG, CHARFEDINNE AYED, ROBERT LINFORTH and IAN D FISK, 2018. Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
• YANG, Q and HORT, J, 2018. It's all in the genes The Journal of the Institute of Food Science & Technology.
• YANG, QIAN, DORADO, ROCIO, CHAYA, CAROLINA and HORT, JOANNE, 2018. The impact of PROP and thermal taster status on the emotional response to beer FOOD QUALITY AND PREFERENCE. 68, 420-430
• RAMSEY, IMOGEN, ROSS, CAROLYN, FORD, REBECCA, FISK, IAN, YANG, QIAN, GOMEZ-LOPEZ, JAVIER and HORT, JOANNE, 2018. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer FOOD QUALITY AND PREFERENCE. 68, 292-303
• YANG, Q and NG, M, 2017. Paired Comparison/Directional Difference Test/2-Alternative Forced Choice (2-AFC) test, Simple Difference Test/Same-Different Test. In: L. ROGERS, ed., Discrimination Testing in Sensory Science: A Practical Handbook
• YANG, Q, HOLLOWOOD, T and HORT, J, 2014. Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status Food Quality and Preference. 38, 83-91