Jane Parker

Professor Jane Parker is a leading academic in food science at the University of Reading, serving as Founder and Director of the Flavour Centre. Her roles include PhD supervision, leadership in the Food Research Group, and organizing the BSF Flavour Course. She holds a BSc (Hons) in Chemistry from the University of St Andrews and a PhD in Physical Organic Chemistry from the University of Cambridge (C.Chem., MRSC).

Her research focuses on the chemistry of flavour formation (e.g., Maillard reaction), food sustainability, and olfactory disorders post-COVID-19. She collaborates with industry via the Flavour Centre for contract research, training, and analytical services. Notable projects include understanding off-flavour development, controlling acrylamide in foods, and optimizing flavour in sustainable food systems.

Her work bridges chemistry and sensory science, employing techniques like GC-MS-olfactometry and advanced analytical methods. Awards include the BSF Bill Littlejohn Medal (2018) and Horizon Europe funding (2024). She chairs the RSC Food Group and advises the Global Consortium for Chemosensory Research.

Recent publications emphasize aroma compound identification (e.g., in cocoa, aged garlic), kinetic modelling of food reactions, and post-viral olfactory dysfunction. She has secured significant grants, including multiple GCRF awards, and maintains strong industry partnerships.