Dr Ni Yang (Nicole) is an Associate 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 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.
Her research aims to shape a sustainable flavour system by embedding flavour science from soil and plant, processing and production, to consumption and health. Her current research includes flavour chemistry applied to the fields of Traditional Chinese Medicine (TCM) and trigeminal sensations (e.g., chilli), whilst developing novel multimodal training approaches for parosmia post-COVID-19 and anosmia in the elderly.
Dr Yang has over 10-years of experience in transferring and applying flavour science and technology to various industries and applications. She successfully completed over 35 commercial projects over the recent 6 years, which included working with 10 blue-chip global food companies and 15 Small and Medium-Sized Enterprises 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 exploring collaboration opportunities globally. She has strong links in China and is developing a collaborative platform internally and internationally. She published 25 joint papers in international-standard peer-reviewed intentional journals.
She is a member of the Royal Society of Chemistry (MRSC), the member of the Institute of Food Science and Technology (MIFST), and fellow of The Higher Education Academy (FHEA)
