Fisk, Ian - University of Nottingham

个人简介

Ian is an Associate Professor in Flavour Chemistry in the Division of Food Sciences (School of Biosciences). Ian studied Food Science as both an undergraduate and postgraduate at the University of Nottingham. Following his PhD on novel flavour delivery systems with Firmenich SA, he worked as a research fellow to support the commercialization of a new encapsulation technology. Ian then moved to industry, as a Senior Scientist at Kraft Foods (now Jacobs Douwe Egberts), running their UK flavour chemistry group. He returned to the University of Nottingham in 2010 as Lecturer in Food Chemistry and Flavour Chemistry. In 2014 Ian became an Associate Professor and now leads the Division's 16 strong Flavour Group, which includes 10 PhD students and a successful commercial consultancy and analysis service, FACTS. Ian's research interests lie in flavour management (production through to consumption) and fundamental food chemistry to support novel processing technologies and commercial products. He has received over £5m of funding for research programmes with many leading UK and international research bodies and food companies - recent projects have included work on salt reduction, flavour release, coffee aroma and the development of encapsulation technologies for bioactives. Within the University he is Director of the Samworth Flavour Chemistry Laboratories and the International Centre of Real Time Mass Spectrometry, and holds positions at a University level on the University Senate and the Promotions Board in addition to representing the Division of Food Sciences on the Learning and Teaching Forum and on Research Board. Ian collaborates with many other Schools and is a member of the Senior Management Team for the EPSRC Doctoral Training Centre in Sustainable Chemistry.

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SURRATI, AMAL, LINFORTH, R, FISK, IAN DENIS, SOTTILE, VIRGINIE and KIM, DONG-HYUN, 2016. Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting Analyst. 141, 3776-3787 SOUKOULIS, CHRISTOS, FISK, IAN D., BOHN, TORSTEN and HOFFMANN, LUCIEN, 2016. Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions CARBOHYDRATE POLYMERS. 140, 26-34 MARASCA, E., GREETHAM, D., HERRING, S. D. and FISK, I. D., 2016. Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps FOOD CHEMISTRY. 199, 81-86 BAHRAMI, NILOUFAR, BAYLISS, DANNY, CHOPE, GEMMA, PENSON, SIMON, PEREHINEC, TANIA and FISK, IAN D., 2016. Cold plasma: A new technology to modify wheat flour functionality FOOD CHEMISTRY. 202, 247-253 CHIU, N., HEWSON, L., FISK, I. and WOLF, B., 2015. Programmed emulsions for sodium reduction in emulsion based foods Food & Function. 6, 1428 - 1434 NA, LOUISE HEWSON, NICOLE YANG, ROBERT LINFORTH and IAN FISK, 2015. Controlling salt and aroma perception through the inclusion of air fillers LWT - Food Science and Technology. ROBERT LINFORTH, QIAN YANG, OLUSI TOLULOPE and IAN D. FISK, 2015. Solid phase extraction for the analysis of volatile compounds. In: ANDREW J TAYLOR and DONALD S MOTTRAM, eds., Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium Context Products Ltd. 95-98 WENTING YIN, MOIRA TAYLOR and IAN D. FISK, 2015. Interaction of aroma and taste on appetite sensation. In: ANDREW J TAYLOR and DONALD S MOTTRAM, eds., Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium Context Products Ltd. 377-380 IAN D. FISK, MARGARIDA CARVALHO DA SILVA, TIAN TIAN, CHRISTOS SOUKOULIS, SACHA MOONEY and CRAIG STURROCK, 2015. Investigation of tastant delivery through control of oral processing and structural properties of snack foods. In: ANDREW J TAYLOR and DONALD S MOTTRAM, eds., Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium Context Products Ltd. 413-418 NATALIE CHIU and IAN D. FISK, 2015. Inert gas as a displacement mechanism to control flavour release from foamed systems. In: ANDREW J TAYLOR and DONALD S MOTTRAM, eds., Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium Context Products Ltd. 439-442 HENG HUI GAN, WILLIAM MACNAUGHTAN, HUW WILLIAMS and IAN D. FISK, 2015. Understanding solvent-solute-aroma interactions in a simple sugar system by APCI-MS and NMR. In: ANDREW J TAYLOR and DONALD S MOTTRAM, eds., Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium Context Products Ltd. 455-458 NI YANG, CHUJIAO LIU, USWATUN ZAIDAN, HENG HUI GAN and IAN D. FISK, 2015. Correlation of analytic techniques (GC-MS and APCI-MS) with chemometrics to differentiate roast coffee aroma profiles. In: ANDREW J TAYLOR and DONALD S MOTTRAM, eds., Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium Context Products Ltd. 567-570 LEWIS L. JONES, WEI XIA, NI YANG and IAN D. FISK, 2015. Odour release of trimethylamine from gelatin gels - the effect of pH on odorant availability. In: ANDREW J TAYLOR and DONALD S MOTTRAM, eds., Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium Context Products Ltd. 349-352 CHRISTOS SOUKOULIS, POONAM SINGH, WILLIAM MACNAUGHTAN, CHRISTOPHER PARMENTER and IAN D FISK, 2015. COMPOSITIONAL AND PHYSICOCHEMICAL FACTORS GOVERNING THE VIABILITY OF Lactobacillus rhamnosus GG EMBEDDED IN STARCH-PROTEIN BASED EDIBLE FILMS Food Hydrocolloids. 52, 876–887 GAN, HENG-HUI, SOUKOULIS, CHRISTOS and FISK, IAN, 2014. Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification - A case study: Geographical provenance and cultivar classification of monovarietal clarified apple juices FOOD CHEMISTRY. 146, 149-156 SOUKOULIS C, YONEKURA L, GAN H, BEHBOUDI-JOBBEHDAR S, PARMENTER C and FISK I D, 2014. Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread Food Hydrocolloids. 39, 231-242 SOUKOULIS C, BEHBOUDI-JOBBEHDAR S, YONEKURA L, PARMENTER C and FISK I D, 2014. STABILITY OF LACTOBACILLUS RHAMNOSUS GG IN PREBIOTIC EDIBLE FILMS Food Chemistry. GAN, HENG HUI, SOUKOULIS, C and FISK I, 2014. APCI-MS CHARACTERISATION OF APPLE JUICE AROMA USING RAPID CHEMOMETRICS SCREENING: A CASE STUDY. In: The Proceedings of the 2013 Wartburg Symposium on Flavor Chemistry and Biology 1. Deutsche forschungsanstalt fur Lebensmittelchemie. 404-408 SOUKOULIS, CHRISTOS, FISK, IAN D. and BOHN, TORSTEN, 2014. Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 13(4), 627-655 NANTAPRAPA NANTIYAKUL, SAMUEL FURSE, IAN FISK, GREGORY TUCKER and DAVID GRAY, 2013. Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties Journal of Cereal Science. 57(1), 141–145 FERNANDEZ-VAZQUEZ R, LINFORTH R, HORT J, HEWSON L, VILA DH, MIRA FJH, VICARIO IM and FISK I, 2013. Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo LWT - Food Science and Technology. 51(1), 65-72 HENG HUI GAN, CHRISTOS SOUKOULIS and IAN FISK, 2013. Practical Applications of APCI-MS Headspace Analysis In: Mass Spec 2013. NI YANG, JOANNE HORT, ROBERT LINFORTH, KEITH BROWN, STEWART WALSH and IAN D. FISK, 2013. Impact of flavour solvent, (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing Food Chemistry. RUBEN RAMA, NATALIE CHIU, MARGARIDA CARVALHO DA SILVA, LOUISE HEWSON, JOANNE HORT and IAN D. FISK, 2013. Impact of Salt Crystal Size on in-Mouth Delivery of Sodium and Saltiness Perception from Snack Foods Journal of Texture Studies. CHRISTOS SOUKOULIS, SOLMAZ BEHBOODI-JOBBEHDAH, LINA YONEKURA, CHRISTOPHER PARMENTER and IAN FISK, 2013. IMPACT OF MILK PROTEIN TYPE ON THE VIABILITY AND STORAGE STABILITY OF MICROENCAPSULATED LACTOBACILLUS ACIDOPHILUS USING SPRAY DRYING Food and Bioprocess Technology.