Investigator / Supervisor details

Name	Professor Andrew Taylor
Current Institution	University of Nottingham
Current Department	Sch of Biosciences
Institution website	http://www.nott.ac.uk
Previous Institutions

Current Awards

No current BBSRC awards

Completed Awards

Reference	Title	Award Role	Value £	Type
00/A2/D/06358	Designing foods with high flavour quality	Principal Supervisor	37,126	Studentships
00/A4/D/06697	Effect of food matrix on flavour delivery	Principal Supervisor	37,091	Studentships
0014941	Supercritical fluids for production of novel food ingredients	Principal Investigator	105,172	Research Grant
01/A2/D/07360	Physiochemical interactions of flavour	Principal Supervisor	39,315	Studentships
01/A4/D/07692	Correlating instrumental and sensory flavour analyses	Principal Supervisor	39,359	Studentships
95/A3/D/00171	Systems for aroma release in foods	Principal Supervisor	33,259	Studentships
98/A4/D/04710	Confectionery - flavour interactions	Principal Supervisor	33,592	Studentships
99/B1/D/05346	Dietary fibre and its physiochemical effects on texture and flavour	Principal Supervisor	35,156	Studentships
BB/C504778/1	Chemical mediation of contest behaviour in parasitoid wasps	Co-investigator	206,371	Research Grant
BB/D522862/1	Perception of flavour in fat emulsions: interactions in mouth gut and brain	Co-investigator	319,282	Research Grant
BB/D522870/1	Odour binding proteins: Transport mechanism or first step in odour coding	Co-investigator	250,468	Research Grant
BBS/S/D/2004/12633	Science driven gastronomy (Funded via Training Grant BB/B512083/1)	Principal Supervisor		Studentships
BBS/S/L/2003/10237	Tea flavour: Delivery and perception	Principal Supervisor	44,773	Studentships
BBS/S/M/2006/13453	Sensory Properties of Chocolate in Different Matrices	Principal Supervisor	51,322	Studentships
BBS/S/N/2003/10545	Relationship between texture and flavour release in confectionery products	Principal Supervisor	44,773	Studentships
D14541	Flavometrics: relating flavour perception to flavour release	Principal Investigator	211,980	Research Grant
D17368	Reaction engineering of thermal flavour generation	Principal Investigator	220,384	Research Grant
JE514392	(A) Consumer perception of the eating quality of foods: relationships between composition flavour release and sensory qualities	Principal Investigator	29,376	Research Grant
JE616394	Water migration during processing and storage of foods and food ingredients	Co-investigator	58,692	Research Grant
JEI09367	Rapid quantitation of analytes from complex biological matrices	Principal Investigator	72,032	Research Grant
JIF16999	Joint Infrastructure Fund award: 'Nutritional genomics: application of genetic resources to the improvement of food quality and health'	Co-investigator	1,536,724	Research Grant
RMQ08176	Predictive modelling of flavour release from foods during eating	Principal Investigator	121,844	Research Grant
SYS04709	Stability and release of flavours from a flavour precursor/enzyme microemulsion/organo gel system	Principal Investigator	75,378	Research Grant

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