Professor in Flavour Chemistryian.email@example.com/0000-0001-8448-3123Ian's LinkedIn
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Ian studied Food Science at the University of Nottingham and completed a PhD on lipid delivery mechanisms and novel flavour encapsulation technologies. He moved to Kraft Foods to run their UK flavour chemistry group for two years and returned to the University of Nottingham as Associate Professor in Food Chemistry and Flavour Chemistry. In 2018 he was promoted to the position of Professor within the Division of Food, Nutrition and Dietetics. His research interests lie in flavour management (production through to consumption) and fundamental food chemistry to support novel processing technologies and commercial products.
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. She has over 10-years’ experience in transferring and applying flavour science and technology to various industry and applications, including blue chip global food companies, and SMEs on a range of food products such as ice cream, biscuits, crisps and pet food.
Nicole's research interests are embedding flavour science from soil to health to understand how flavours are generated and affected by the plant and how different food processing and engineering would affect flavour formation and stability in the final product. Her current research includes tea and coffee flavour chemistry and trigeminal stimulus linking chilli/spicy sensations.
Dr Louise Hewson joined the flavour group in Dec 2020 and supports a number of research projects currently running within the group. Louise is a Sensory & Consumer Research Scientist with over 15 years experience in the field, across both academia and the food industry. Her research interests include taste & flavour perception, oral processing, consumer behaviour & consumption context, multimodal interactions and novel/emerging methods, tools & technologies.
Mui Lim (Sharon) is a Technical Specialist in our Food Analysis Consultancy and Training Service (FACTS). Having previously worked in flavour companies such as Givaudan and Frutarom as trainee flavourist & chemist, she brings with her extensive commercial flavour knowledge and analytical expertise. Sharon oversees the running of analytical equipment in the flavour laboratory including supervision for the experimental elements of research projects.
Vlad completed his ESPRC funded Sustainable Chemistry PhD with the Food Flavour team. He then successfully secured the 2019 EPSRC Doctoral Prize - funding which is allowing him to continue his research into the biophysical effects of flavourings on biological molecules. His interests lie in the analysis and management of macromolecular interactions in a range of fast-moving consumer goods.
Gloria (Chujiao) Liu works as a KTP (Knowledge Transfer) Associate in a partnership between the University of Nottingham and Unilever. Her project involves transferring knowledge and technology from the laboratory environment to the food industry to test and demonstrate its benefits.
Ruth studied the functionality of food-grade emulsifiers in a chocolate model in her PhD, using rheology, surface tension measurements, fatty acid analysis, lipid analysis and general molecular structure to understand their molecular characteristics and propose alternatives from natural sources. She has joined the Flavour Group as a KTP (Knowledge Transfer) Associate working in a partnership between the University of Nottingham and Unilever UK. Her research focuses on reformulation of ice cream cones.
The University of Nottingham
Division of Food, Nutrition and Dietetics
Sutton Bonington Campus
Loughborough, LE12 5RD
telephone: +44 (0) 115 951 6132
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