We use cookies to ensure that our site works correctly and provides you with the best experience. If you continue using our site without changing your browser settings, we'll assume that you agree to our use of cookies. Find out more about the cookies we use and how to manage them by reading our cookies policy. Hide

Nursten Symposium 2016

Harry Nursten

1 Jul 2016

The 4th Nursten Postgraduate Flavour symposium was held at the University of Reading on 11-12 April 2016 with about 58 people in attendance. Postgraduate students from Belfast, Nottingham, and Reading delivered oral presentations on different aspects of their research work. The talks covered areas ranging from volatile compounds in alcoholic drinks to consumer and sensory perception of meats.

All presentations were very educative and of excellent quality with enough time available for questions after each presentation.

In between the student talks, Dr Elaheh Jamalzadeh from DSM Food Specialists, shared her journey on how she started her career in the food industry, highlighting the opportunities and challenges of working in the industry, while Dr Dave Baines gave an excellent talk on the history of flavour modifiers and how far this area of research has come.

SCI, in conjunction with the RSC, awarded prizes to the best oral presentations. The runner up prize went to Omobolanle Oloyede who spoke on ‘Impact of plant variety and domestic cooking methods on the flavour profile of cabbage’.

The first prize went to Nicola Caparaso for his talk on ‘Investigating green coffee quality characteristics on a single bean basis by hyperspectral imaging ’.

The audience prize for best presentation, awarded by the IFST sensory group, went to Adel Omar with Luke Bell, Tiffany Lau, Stephanie Paige, with Nurfarhana Diana Binti MohdNor emerging as runner ups.

It was an honour to have Jean Nursten, wife of Prof Harry Nursten, in whose honour the symposium is named, present for few sessions. Others present at the symposium included representatives from Mondelez, RSSL and Anatune Ltd.

Omobolanle Oloyede
Food Group Member

Related Links:

Share this article