Dr Ni Yang

Active collaboration on food science, specialised in flavour research, such as coffee and tea, and current interest focus on chilli and its active ingredient capsaicin. I am collaborating with Chinese academics and companies at various levels.

University links: University of Zhejiang, Gongshang University, Shanghai Jiaotong University, Nanjing Agricultural University, Sichuan Agricultural University.

Research group: Flavour Research Group.

More information about Dr Yang can be found on her webpage.

Consultancy and Research:  Dr Yang is happy to explore opportunities to undertake consultancy and research work with external organisations.