报告题目：Sodium Release from Snack Foods
报告人：Prof. Ian Fisk (University of Nottingham)
Prof. Ian Fisk is Professor of Flavour Chemistry at the University of Nottingham. He originally studied Food Science at Nottingham and completed his PhD in the area of lipid encapsulation and novel flavor delivery systems. He worked at Mondelez UK running their UK flavor chemistry group for two years and returned to the University of Nottingham as Associate Professor in Food Chemistry and Flavour Chemistry.
He is a research leader in the UK field of flavour chemistry, with a significant industrially aligned research portfolio. His research interests lie in flavour management (plant biology, agricultural techniques, food production through to consumption) and fundamental food chemistry to support novel processing technologies and commercial products. He has made a major contribution to a number of highly topical research fields: Extraction, processing and stabilisation of natural emulsions as an alternative dietary lipid (2005-2008); optimisation of flavour stability to enhance food security (2008-2013); entrapment of bioactives for stability during processing and consumption (2015-2017), and novel routes for sodium reduction (2015-current).
His contributions have resulted in international recognition and standing in the field (high citation frequency, guest professor invitations to chair international conferences and invitations to sit on national research panels). He has 73 publications in high impact peer reviewed journals and an H-index of 21 (Google Scholar). Furthermore, He has funded the development of the best-equipped aroma chemistry research laboratory in Europe.
The University of Nottingham is a Russell Group University in the UK. Within the School of Biosciences it is internationally recognised for its research and teaching in the areas of plant, animal, food science and crop science and nutrition. Professor Ian Fisk will introduce how the current innovative research in the School of Biosciences is used to address global health challenges. Specifically he will present on the current work of the Flavour Research Group on the specific challenge of reducing salt (sodium) in our diet.
There is an urgent need by the food industry to address diet-related health issues through redesigning food ingredients and foods, without compromising the consumer experience and product acceptance. The sustainable development of cost-effective, low fat, low sugar, low salt versions of commercial foods is recognised to be challenging, and effective solutions are urgently demanded.
Consumers in many western countries have excess sodium in their diets. This is a public health concern as excess sodium has been linked to high blood pressure which in turn has been linked to cardiovascular disease. Much of the sodium in western diets originates from processed foods, such as breads, snack foods and ready meals. Sodium is included in our diet for a wide range of reasons including food safety, structuring plant material during food processing, and enhancing the flavour of the food material and its removal is challenging as it plays different roles in different roles in different food products.
New technologies and approaches for characterising plant based food materials will be discussed and how these can be used to reduced sodium in real food systems. These new tools will equip future researchers and the food industry with the tools to address the 2,300,000 excess sodium related deaths per year.