Adam is second year PhD student developing a semi-model food system to explain the development of flavour in complex plant-based meat analogues. This is a joint PhD project with the University of Adelaide, under the supervision of Professor Ian Fisk and Doctor Sue Bastian. Adam completed both his BSc in Nutrition and, MRes in Bioscience at the University of Nottingham. While conducting his MRes he researched the Branch-Chain-Amino-Acid content of underutilised protein sources, as well as performing a proximal analysis on different preparations of Soy and Lupin (including tempeh and tofu). With a previous year of studying in Malaysia and work experience in China, he is interested in building a career based around underutilised protein sources in southeast Asia.  

Jing’s project focusses on developing a multimodal training system using chewing gum, to help people with anosmia and parosmia in their flavour training. This is a BBSRC DTP PhD project in collaboration with TasteTech, started in 2021. Before joining the flavour team, she worked as a research executive in the food industry in China. She obtained her MSc degree of Food Technology (specialisation: sensory science) from Wageningen University & Research in the Netherlands, and worked as a sensory intern at FEAST Lab in Massey University in New Zealand in 2019.

Dr Yu Guo is a sponsored researcher from Shanxi Agricultural University in China. She joined the group in April 2023. Her research is focussed on the flavour and off-note of foxtail millet and its products during storage.

Jonathan is a first year BBSRC DTP PhD student, supervised by Paul Dyer, with Ian Fisk as a co-supervisor. His project involves looking at flavour variation of blue cheeses as a result of genetic variation in Penicillium roqueforti, with a particular focus on bitterness, using molecular, microbiological and flavour science methods. This genetic variation is particularly relevant due to the recent discovery of how to induce sexual reproduction in this species. By the end of his project, he hopes to have improved understanding of the causes of bitterness variations in this food, and to link this to the genes responsible, facilitating the production of better-tasting cheeses.

Jonathan graduated with an Integrated Master’s in Biology (MBiol) from the University of Oxford in 2022. He is interested in all aspects of fungal biology, with his Master’s thesis investigating fungal network responses to invertebrate grazing.

Laura completed her undergraduate research project with the Flavour Group, using APCI-MS to understand how the trigeminal stimulant, capsaicin, may affect aroma release and perception. This inspired her to continue her research into trigeminal stimulants and her PhD research involves using trigeminal stimulants to design innovative and improved oral-care formulations.  This is a BBSRC DTP project in collaboration with Unilever, started in 2022. 

Laura completed her BSc (Hons) in Food Science and Nutrition at the University of Nottingham and worked as an intern in the Bakery and Confectionery Lab at International Flavours and Fragrances in 2021. Laura is interested in developing novel and sustainable products, and in 2022, led her team to success, winning the Ecotrophelia UK Finals with the development of savoury crackers, made with 40% fruit waste from fruit vinegar production. 

Imma is studying within the Flavour Goup and Chemical and Environmental Engineering team. She holds a Bachelor and Masters degree in Mathematics, and has worked as a lecturer at the University of Brawijaya, Malang, Indonesia. Her research aims to develop a rapid/low-cost method for determining milk quality and price for farmers to use, as well as to examine the potential of combining milk spectra from NIRs and milk compounds from GC-MS to predict milk quality parameters using Machine Learning methods.

Aidan is a final year PhD student within the Flavour group. He is researching the aroma of high-value Chinese herbal extracts and how different post-harvesting, processing and storage factors affect their flavour attributes. The project is an international collaboration with China (funded by GoldenKeys High-Tech Materials Co., Ltd), and will have a positive impact on the local economy through identifying the best plant extracts for commercial application.

Aidan obtained a BSc (Hons) in Biomedical Science at Edinburgh Napier University and an MRes in Mechanistic Molecular Toxicology at the University of Birmingham. Before joining the University of Nottingham, Aidan worked at Mondelez International. Aidan is serving as the Student Representative for the British Society of Flavourists Council. His passions are flavour and fragrance chemistry, and olfaction.

Tu Le received a B.E in Chemical Engineering in 2018 and an M.E in Chemical Engineering in 2020 at Ho Chi Minh City University of Technology – VNU HCM (Vietnam). During his undergraduate years, he developed interests in catalytic processes, colloid chemical approaches to nanotechnology, and nanomaterials for environmental applications. In his previous thesis, he explored the different approaches to enhance the photocatalytic activity of semiconductors for environmental redemptions. Now, he is studying toward a Ph.D. at the University of Adelaide, under the supervision of Prof. Volker Hessel. His current research focuses on the potential of microfluidic technology in the preparation of smart-fertilizer for precision agriculture.

Bradley is a first year PhD student, studying high impact sulphur flavour compounds in hop oils, sponsored by Totally Natural Solutions Ltd. This is a joint PhD award between Nottingham and the University of Adelaide, under the supervision of Prof David Cook, Prof Ian Fisk (Nottingham) and Dr Dimitra Capone (Adelaide).Bradley completed his MChem in Chemistry with Medicinal Chemistry at Newcastle University in 2023, during which time he spent a year at the Universitat de València researching fluorescent polyamine chemosensors with the Supramolecular Chemistry Group. Upon his return to Newcastle he spent 6 months in 2023 researching small molecules to reduce neuroinflammation.

Luqman’s research focuses on using an imaging technique, Near-infrared Spectroscopy (NIR), combined with a broad spectral camera to predict protein content of wheat. He intends to apply this technique to screen and identify wheat varieties with high protein content. Before joining the University of Nottingham, Luqman worked as a research assistant at Quaid-i-Azam University from where he also graduated with ‘MPhil in Molecular Plant Breeding & Genetics’. During his stay there, he applied Genome-wide Association Study (GWAS) models to identify genetic variants for phosphorus utilisation efficiency, potassium use efficiency, cadmium & nickel uptake and stay green trait in wheat. 

Svenja completed her Bachelor and Master’s studies in Chemical Engineering at the Technical University of Berlin with study visits in Poland, Italy, Iran and Jordan. During her Bachelor thesis, she examined the potential of microemulsions as reaction systems for a hydroxycarbonylation of 1-dodecene, as part of the collaborative research project InPROMPT. Her Masters thesis (in cooperation with pharmaceutical and life science company Bayer) focused on a continuous, in-line sterilization of fermentation media. In 2020, Svenja joined the joint University of Adelaide (Australia)/ University of Nottingham PhD programme, with the goal of developing a microfluidic device that enables production of customized designer-beverages in space, thereby improving health and well-being during space missions.

Thitima is a first year PhD student designing novel flavour and nutritional systems for on-demand Asian rice porridge to offer bespoke levels of food product personalisation. This is a joint PhD project with the University of Adelaide, under the supervision of Prof. Volker Hessel and Professor Ian Fisk. Before joining the University of Nottingham, Thitima completed a BSc in Chemistry at Kasetsart University in Thailand, and an MSc in Food Technology - Quality Assurance at University of Reading, where she helped develop a method for the analysis of 7 volatile N-nitrosamines in pickled vegetables by HS-SPME–GC/MS and GC/Q-TOF. Thitima's career aspiration is to become a professional food scientist, conducting excellent research and creating healthier food products with high quality and high level of safety.

George is a third year PhD student, who is developing non thermal processing technologies to improve the flavour and quality of long shelf-life foods for use in extreme environments such as space. This is a joint PhD project with the University of Adelaide to improve foods for use in space travel.

George obtained a first-class BSc (Hons) in Food Science and Technology from Cardiff Metropolitan University and a merited MSc in Applied Biomolecular Technology at the University of Nottingham. George has also worked as a freelance editor of scientific journal papers and worked on macro codes for image editing and GCMS data processing.