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Associate Professor John Birch

Associate Professor

B.A. (Massey), B.Sc. Hons (Massey), Ph.D. (Massey), M.B.A. (Deakin)

Edward John Birch

Contact

Tel 64 3 479 7566 Ext 7566
Email john.birch@otago.ac.nz
Location Gregory G09

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About


John has a wide range of research interests within the area of fats and oils.

John 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.

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Teaching


Course Co-ordinator


Contributor to

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Research

Research Interests

  • The chemistry of fats and oils
  • Flavour science
  • Bioactives
  • Biofuels

Research Projects

Chemistry of fats and oils

  • Physicochemical properties of fats and oils
  • Measurement of stability of frying oils, antioxidant status
  • Functional properties

Flavour science

  • Odiferous branched chain fatty acids in mutton flavour
  • Aroma volatiles and flavour analysis in food systems

Bioactives

  • Functional food derivatives

Biofuels

  • Biodiesel and biogas from tallow
  • Biodiesel from algae

Food analysis

  • Proximate analysis of foods and food products, food composition

Postgraduate Supervision

Current Students

Hassan Ismaila (PhD), “Development of simple strategies for increasing microalgal biomass for biofuel production.”

Zahra Zolfaghari (PhD), “Characterization of unifloral honeys based on volatile compounds, physicochemical properties and bioactivity.”

Mina Tirgar (PhD), “Pea/flaxseed protein isolate stabilized emulsions as a novel system for delivery of encapsulated flaxseed oil in food systems by spray drying.”

Hongxia Zhang (PhD) "Extraction and purification: The bio-active compounds from asparagus roots and their biology activities."

TA Mungure ( PhD) "Lipid and protein oxidative stability of dry and wet aged venison"

Xiaojing Wu (PhD in Physics) "Renewable fuels extracted from wastewater using hydrothermal conversion under sub-critical water conditions"

Oseweuba Okoro (PhD in Physics) "An Investigation of a meat processing waste Biorefinery: design, integration, optimisation and economic assessment"

Recent Students

Mario Fernandez-Alduenda (PhD 2015), “Formation of flavour in natural coffees.”

Ali Rashidinejad (PhD 2015),“Effect of antioxidant activity of green tea polyphenols on cheese matrix.”

Sue-Siang Teh (PhD 2016), “Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils and functional properties of their seed cakes.”

Tengku-Rozaina Tengku-Mohamad ( PhD 2013), “Properties of hoki and tuna oils.”

Feng (Lily) Gao (MSc 2015) “Studies on flax, hemp, canola and carrot seed oils.”

Tanyaradzwa Mungure (MSc 2015) “Oxidation of Beef lipids following storage and display.”

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Publications

Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in cheese and their effect on health and disease. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 177-192). London, UK: Academic Press.

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

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

Okoro, O. V., Sun, Z., & Birch, J. (2017). Meat processing dissolved air flotation sludge as a potential biodiesel feedstock in New Zealand: A predictive analysis of the biodiesel product properties. Journal of Cleaner Production, 168, 1436-1447. doi: 10.1016/j.jclepro.2017.09.128

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

Chapter in Book - Research

Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in cheese and their effect on health and disease. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 177-192). London, UK: Academic Press.

Birch, J., & Bell, M. (2010). Biodiesel: Enzymatic production. In D. R. Heldman, M. B. Wheeler & D. G. Hoover (Eds.), Encyclopedia of biotechnology in agriculture and food. CRC Press.

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Chapter in Book - Other

Han, J., Silcock, P., Bell, M., & Birch, J. (2011). Lipase-catalyzed production of biodiesel from tallow [Reprint from Journal of ASTM International (2010) 7(1). doi: 10.1520/STP49365S

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Journal - Research Article

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

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

Okoro, O. V., Sun, Z., & Birch, J. (2017). Meat processing dissolved air flotation sludge as a potential biodiesel feedstock in New Zealand: A predictive analysis of the biodiesel product properties. Journal of Cleaner Production, 168, 1436-1447. doi: 10.1016/j.jclepro.2017.09.128

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

Teh, S.-S., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2016). Antioxidant and ACE-inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain. Food Chemistry, 203, 199-206. doi: 10.1016/j.foodchem.2016.02.057

Okoro, O. V., Sun, Z., & Birch, J. (2016). Meat processing waste as a potential feedstock for biochemicals and biofuels: A review of possible conversion technologies. Journal of Cleaner Production, 142(Pt. 4), 1583-1608. doi: 10.1016/j.jclepro.2016.11.141

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: Manufacture and recovery following simulated digestion. Food & Function, 7, 3283-3294. doi: 10.1039/c6fo00354k

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition & Analysis, 48, 13-24. doi: 10.1016/j.jfca.2016.02.004

Gao, F., & Birch, J. (2016). Oxidative stability, thermal decomposition, and oxidation onset prediction of carrot, flax, hemp, and canola seed oils in relation to oil composition and positional distribution of fatty acids. European Journal of Lipid Science & Technology, 118(7), 1042-1052. doi: 10.1002/ejlt.201500208

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Interactions between milk fat globules and green tea catechins. Food Chemistry, 199, 347-355. doi: 10.1016/j.foodchem.2015.12.030

Mungure, T. E., Bekhit, A. E.-D. A., Birch, E. J., & Stewart, I. (2016). Effect of rigour temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle. Meat Science, 114, 146-153. doi: 10.1016/j.meatsci.2015.12.015

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Sciences & Nutrition, 67(6), 624-631. doi: 10.1080/09637486.2016.1195797

Gao, F., Yang, S., & Birch, J. (2016). Physicochemical characteristics, fatty acid positional distribution and triglyceride composition in oil extracted from carrot seeds using supercritical CO2. Journal of Food Composition & Analysis, 45, 26-33. doi: 10.1016/j.jfca.2015.09.004

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2016). Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion. Food & Bioproducts Processing, 100(Part A), 238-245. doi: 10.1016/j.fbp.2016.07.005

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Effects of (+)-Catechin on the composition, phenolic content and antioxidant activity of full-fat cheese during ripening and recovery of (+)-Catechin after simulated in vitro digestion. Antioxidants, 5(3), 29. doi: 10.3390/antiox5030029

Tengku-Rozaina, T. M., & Birch, E. J. (2016). Thermal oxidative stability analysis of hoki and tuna oils by differential scanning calorimetry and thermogravimetry. European Journal of Lipid Science & Technology, 118(7), 1053-1061. doi: 10.1002/ejlt.201500310

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis. Journal of Food Composition & Analysis, 48, 120-127. doi: 10.1016/j.jfca.2016.03.001

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2015). Microwave and pulsed electric field assisted extractions of polyphenols from defatted canola seed cake. International Journal of Food Science & Technology, 50, 1109-1115. doi: 10.1111/ijfs.12749

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2015). Optimization of polyphenol extraction and antioxidant activities of extracts from defatted flax seed cake (Linum usitatissimum L.) using microwave-assisted and pulsed electric field (PEF) technologies with response surface methodology. Food Science & Biotechnology, 24(5), 1649-1659. doi: 10.1007/s10068-015-0214-9

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2015). Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion. LWT, 62(1, Part 2), 393-399. doi: 10.1016/j.lwt.2014.12.058

Tengku-Rozaina, T. M., & Birch, E. J. (2015). Effects of fractionation on melting and crystallisation profiles of hoki oil measured by DSC. Journal of Thermal Analysis & Calorimetry, 120(1), 395-402. doi: 10.1007/s10973-014-3995-9

Teh, S.-S., Bekhit, A. E.-D., & Birch, J. (2014). Antioxidative polyphenols from defatted oilseed cakes: Effect of solvents. Antioxidants, 3(1), 67-80. doi: 10.3390/antiox3010067

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2014). Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chemistry, 156, 176-183. doi: 10.1016/j.foodchem.2014.01.115

Mungure, T. E., & Birch, E. J. (2014). Analysis of intact triacylglycerols in cold pressed canola, flax and hemp seed oils by HPLC and ESI-MS. SOP Transactions on Analytical Chemistry, 1(1), 48-61.

Teh, S.-S., Bekhit, A. E.-D., Carne, A., & Birch, J. (2014). Effect of the defatting process, acid and alkali extraction on the physicochemical and functional properties of hemp, flax and canola seed cake protein isolates. Journal of Food Measurement & Characterization, 8(2), 92-104. doi: 10.1007/s11694-013-9168-x

Tengku-Rozaina, T. M., & Birch, E. J. (2014). Positional distribution of fatty acids on hoki and tuna oil triglycerides by pancreatic lipase and 13C NMR analysis. European Journal of Lipid Science & Technology, 116(3), 272-281. doi: 10.1002/ejlt.201300357

Teh, S.-S., & Birch, E. J. (2014). Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes. Ultrasonics Sonochemistry, 21(1), 346-353. doi: 10.1016/j.ultsonch.2013.08.002

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2014). The use of microwave and pulsed electric field as a pretreatment step in ultrasonic extraction of polyphenols from defatted hemp seed cake (Cannabis sativa) using response surface methodology. Food & Bioprocess Technology, 7(11), 3064-3076. doi: 10.1007/s11947-014-1313-y

Gao, F., Yang, S., & Birch, E. J. (2014). Physicochemical characterization and thermal properties of Chinese Pinuskoraiensis nut oil and bioactive compounds from defatted Pinuskoraiensis nuts. SOP Transactions on Analytical Chemistry, 1(1), 26-39.

Yang, S., Simmonds, R. S., & Birch, E. J. (2014). Physicochemical characterization and thermal properties of lipids from R. opacus PD630. Food & Public Health, 4(3), 87-92. doi: 10.5923/j.fph.20140403.03

Teh, S.-S., & Birch, J. (2013). Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils. Journal of Food Composition & Analysis, 30(1), 26-31. doi: 10.1016/j.jfca.2013.01.004

Tengku-Rozaina, T. M., & Birch, E. J. (2013). Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil. International Journal of Food Science & Technology, 48(11), 2331-2339. doi: 10.1111/ijfs.12222

Tengku-Rozaina, T. M., & Birch, E. J. (2013). Enrichment of omega-3 fatty acids of refined hoki oil. Journal of the American Oil Chemists' Society, 90(8), 1111-1119. doi: 10.1007/s11746-013-2260-x

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2013). Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese. International Journal of Food Science & Technology, 48(12), 2448-2455. doi: 10.1111/ijfs.12234

Ehimen, E. A., Sun, Z. F., Carrington, C. G., Birch, E. J., & Eaton-Rye, J. J. (2011). Anaerobic digestion of microalgae residues resulting from the biodiesel production process. Applied Energy, 88(10), 3454-3463. doi: 10.1016/j.apenergy.2010.10.020

Han, J., Silcock, P., Bell, M., & Birch, J. (2010). Lipase-catalyzed production of biodiesel from tallow. Journal of ASTM International, 7(1). doi: 10.1520/JAI102546

Birch, J., Yap, K., & Silcock, P. (2010). Compositional analysis and roasting behaviour of gevuina and macadamia nuts. International Journal of Food Science & Technology, 45(1), 81-86. doi: 10.1111/j.1365-2621.2009.02106.x

Jansen, M., & Birch, J. (2009). Composition and stability of olive oil following partial crystallization. Food Research International, 42(7), 826-831. doi: 10.1016/j.foodres.2009.03.013

Choo, W.-S., & Birch, E. J. (2009). Radical scavenging activity of lipophilized products from lipase-catalyzed transesterification of triolein with cinnamic and ferulic acids. Lipids, 44(2), 145-152. doi: 10.1007/s11745-008-3242-x

Choo, W.-S., Birch, E. J., & Stewart, I. (2009). Radical scavenging activity of lipophilized products from transesterification of flaxseed oil with cinnamic acid or ferulic acid. Lipids, 44(9), 807-815. doi: 10.1007/s11745-009-3334-2

Choo, W. S., Birch, E. J., & Dufour, J. P. (2007). Physicochemical and stability characteristics of flaxseed oils during pan-heating. Journal of the American Oil Chemists' Society, 84(8), 735-740.

Choo, W.-S., Birch, J., & Dufour, J.-P. (2007). Physicochemical and quality characteristics of cold-pressed flaxseed oils. Journal of Food Composition & Analysis, 20, 202-211.

Lim, M., Wu, H., Breckell, M., & Birch, J. (2006). Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes. International Journal of Food Science & Technology, 41, 507-512.

Ling, H.-I., Birch, J., & Lim, M. (2005). The glass transition approach to determination of drying protocols for colour stability in dehydrated pear slices. International Journal of Food Science & Technology, 40, 921-927.

Birch, J., McNab, R., Lim, M., Dufour, J.-P., & Carrington, G. (2004). Assessment of apple quality following dehydration using a heat pump dehumidifier system under conventional and modified atmosphere conditions. Food New Zealand, 4(4, Suppl.), 29-34.

Jia, Y., & Birch, E. J. (2003). A rapid test for the antioxidant status of green and black tea extracts in hot tallow. Food New Zealand, Nov/Dec(Suppl.), 29-33.

Tie, I. M. E., Birch, E. J., & Prescott, J. (2002). Physical measurements and sensory evaluation of oil used to deep-fry chips (French fries). Food New Zealand, 2(1), 51-58.

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