报告题目：Sodium Release from Snack Foods
报告时间：2019年3月25日上午9点30分
报告地点：协同创新中心334-336
报告人：Ian D. Fisk
Ian D. Fisk，英国诺丁汉大学食品科学系教授，生物科学学院科研主任，EPSRC DTC可持续化学高级管理团队成员。主要研究领域为风味控制（植物生物，农业技术，食品产品）和食品化学，以支持新型食品加工技术和商业食品产品研发。Ian教授也承担着本科生，研究生教学任务，同时也运营者FACTS食品咨询机构以对企业进行产品、培训及咨询支持。
近年来，Ian教授科研经费超过四百万英镑，以支持来自英国及国际研究机构和食品企业的科研项目—主要研究项目包括食品减盐，风味释放，咖啡香气及生物活性物质微胶囊技术开发。
近五年研究项目：
Upgrading aroma quality of low value Robusta Coffee
Sodium Reduction
Reducing sodium in the UK diet through food processing and ingredient design
Novel Sodium Reduction Technology
The University of Nottingham and Pipers Crisps Limited
Effective Delivery of Dietary Probiotics
BBSRC Industrial CASE Partnership grant
部分发表文章：
CAPORASO, NICOLA, WHITWORTH, MARTIN B., GREBBY, STEPHEN and FISK, IAN D., 2018. Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging FOOD RESEARCH INTERNATIONAL. 106, 193-203
CAPORASO, NICOLA, WHITWORTH, MARTIN B., GREBBY, STEPHEN and FISK, IAN D., 2018. Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging JOURNAL OF FOOD ENGINEERING. 227, 18-29
CAPORASO NICOLA, WHITWORTH MARTIN B and FISK IAN D, 2018. Near Infrared Spectroscopy and Hyperspectral Imaging for non-destructive quality assessment of cereal grains Applied Spectroscopy Reviews.
IMOGEN RAMSEY, CAROLYN ROSS, REBECCA FORD, IAN D FISK, QIAN YANG, JAVIER GOMEZ-LOPEZ and JOANNE HORT, 2018. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of Lager beer Food Quality and Preference. 68, 292-303
CAPORASO, NICOLA, WHITWORTH, MARTIN B., FOWLER, MARK S. and FISK, IAN D., 2018. Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans FOOD CHEMISTRY. 258, 343-351
NICOLA CAPORASO, MARTIN B WHITWORTH, CHENHAO CUI and IAN D. FISK, 2018. Variability of single bean coffee volatile compounds of Arabica and Robusta roasted coffees analysed by SPME-GC-MS Food Research International.
DAVIDE GIACALONE, TINA KREUZFELDT DEGN, NI YANG, CHUJIAO LIU and IAN D. FISK, 2018. Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception Food Quality and Preference.
