John Birch
Associate Professor
Food Science
Otago University
New Zealand
Biography
B.A. (Massey), B.Sc. Hons (Massey), Ph.D. (Massey), M.B.A. (Deakin) ohn contributes to teaching at all levels of the Food Science degree and supervises a number of students each year with their research project, both at undergraduate and postgraduate level. He is a Fellow of the New Zealand Institute of Chemistry (Past Otago branch Chairman) and a Fellow of the New Zealand Institute of Food Science and Technology. John is the department contact and coordinator for the Diploma for Graduates.
Research Interest
The chemistry of fats and oils Flavour science Bioactives Biofuels
Publications
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Rashidinejad, A., Birch, E. J., Hindmarsh, J., & Everett, D. W. (2017). Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food Chemistry, 215, 228-234. doi: 10.1016/j.foodchem.2016.07.179
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Tirgar, M., Silcock, P., Carne, A., & Birch, E. J. (2017). Effect of extraction method on functional properties of flaxseed protein concentrates. Food Chemistry, 215, 417-424. doi: 10.1016/j.foodchem.2016.08.002
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Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2017). Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties. Critical Reviews in Food Science & Nutrition, 57(15), 3188-3196. doi: 10.1080/10408398.2015.1099515
