Flavour researcher gets taste of success
Release Date 04 January 2011
A PhD student from the University of Reading is one of just six people across Europe to be chosen for a new bursary scheme which aims to encourage a new generation of flavour experts.
Dody Handoko has received a 3,000-euro bursary for his research topic on flavour formation in cooked rice. Six awards were made to first-year PhD students whose proposals were deemed most deserving, for expenses related to their research, be it attending a conference or purchasing materials or equipment.
Professor Don Mottram, of the Department of Food and Nutritional Sciences, said: "We're delighted that the value of Dody's research has been recognised. There is a shortage of flavour experts and the bursary scheme will encourage a new generation of researchers and ultimately lead to advances in flavour technologies.
"The University of Reading has its own Flavour Centre which recognises the importance of flavour in sensory perception and the perceived quality of food."
The initiative, which is organised by Giract, a Swiss research consultancy and is co-ordinated by Andy Taylor from the University of Nottingham, also offers an award of 5,000 euros for the PhD candidate who produces the best thesis on flavours.
Nine companies with business activities in or relating to flavours have provided sponsorship: DSM Food Specialities, Frutarom, Givaudan, IFF, Kerry Ingredients, Kikkoman, Lesaffre International, Nestle and Unilever.
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Notes to editors
The Flavour Centre was established in 2008 to provide the food industry with an understanding of the fundamental chemistry that lies beneath the flavours in the products it creates. This understanding is the foundation from which new products can be developed, and flavours enhanced and controlled. The challenge of maintaining and maximising flavour is becoming increasingly important as consumers seek healthy, convenient products which must also taste good
Food and Nutritional Sciences is the largest University department of its kind in the UK. It is renowned for its excellence in teaching and research. In the last Research Assessment Exercise (2008) 90% of its research output was considered 'internationally recognised'. Teaching Quality Audits have also given the department an 'Excellent' rating for its teaching. The overall aim of the department is to deliver international levels of research and teaching in the food biosciences using modern advanced technologies and inter-disciplinary expertise.