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Nicole Yang
Dr Nicole Yang is an Associate Professor in Flavour Science at the University of Nottingham (UK) and a team leader at the International Flavour Research Centre (IFRC). Her expertise integrates real-time aroma analysis via the MS-Nose platform with dynamic sensory assessment, enabling direct alignment between instrumental measurements and human perceptual responses.
Since 2015, she has delivered professional training in food flavour to 300+ industry practitioners worldwide, including professionals from over 20 countries and regions, spanning R&D, sales, flavourists, and culinary leaders.
She is a member of the Royal Society of Chemistry and serves on the RSC Food Group Committee. Nicole is a frequently invited speaker at leading international conferences and has published 43 peer‑reviewed papers in high‑impact journals, bridging flavour technology into industry-relevant innovation.
She holds a BSc (Hons) in Food Science from the University of Leeds, and a fully funded MSc, and prior to completing her PhD in Food Science at the University of Nottingham, she worked as a Knowledge Transfer Partnership (KTP) Associate, driving the adoption of MS‑Nose technology within the flavour industry.
Sessions
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Microbes as Makers: Fermentation for Natural Flavour and Clean-Label Impact23-Sep-2026The Flavour and Colour Lab
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Functional Indulgence by Design: Using MS‑Nose Technology to Rebuild Flavour in Healthy Food23-Sep-2026The Flavour and Colour Lab