Dr. Edward John Birch
M.B.A. Deakin University (1996)
B.A. Massey University (1995)
Ph.D. Massey University (1981)
B.Sc.(Hons) Massey University (1975)
Tel 64 3 479 7566
Fax 64 3 479 7567
Email john.birch@otago.ac.nz
Major Research Interests
Flavour science, food analysis, non-enzymic browning, analysis of fats and oils.
Course Co-ordinator
- FOSC 201 Food Chemistry I
- FOSC 203 Food Process Technology I
- FOSC 303 Food Quality Management
- FOSC 304 Food Science Project
Thesis Topics Supervision
Representative Publications
1. Fraser, N., Beyer, R. and Birch, J. "Deterioration of Frying Fat in a Simulated Fast Food Operation." Chemistry in NZ 59 (2) 6-9 (1995)
2. Whero, F. and Birch, J. "Evaluation of the Foodoil Sensor for on-site monitoring of frying oil quality." The Food Technologist 27 (1) 19-21, (1997)
3. Broughton, M.J., Thiele, J.H., Birch, E.J. and Cohen, A. "Anaerobic Batch Digestion of Sheep Tallow." Water Research 32 (5) 1423-1428, (1998)
4. Birch, J., Allen, L., Beyer, R. and Hunter, K. "Accumulation of Heavy Metals in Sheep Kidneys." The Food Technologist 28 (1) 18 - 20, (1998)
5. Birch, E.J., Beyer, R., Fraser, N.S. and Thiele, J.H. "Methods for Analysis of Esterified and Free Long-Chain Fatty Acids in High-Lipid Food Processing Wastes." J. Agr. Fd. Chem., 46, (12) 5332-5337, (1998)
6. Birch, E.J., "Fats and Oils, Extraction by Solvent-Based Methods: Extraction". Encyclopedia of Separation Science. Academic Press Ltd. (in press).
Birch, EJ. "Fats and Oils, Extraction by Solvent based Methods: Extraction." Encyclopedia of Separation Science, Academic Press, 2794-2801, (2000).
Birch, J., "Chemistry of frying." Oils and Fats Specialist Group Meeting, Auckland (2001).
Tie, I.M.E., Birch, J. and Prescott, J. "Physical measurements and sensory evaluation of oil used to deep-fry chips (French fries)." Food New Zealand, February/March, 51-58 (2002).
Tie, I.M.E., Birch, J. and Prescott, J. "Correlation between overall liking and perceived oiliness for chips fried in Chefade." Food New Zealand, April/May, 55 (2002).
Jia, Y and Birch, E. J. "A new efficacy test for assessing antioxidant activity of tea polyphenols based on food oil sensor (FOS) value and iodine number measurement in cooking oil". NZIFST Conference, Palmerston North (2002).
Ling, H, I,. Lim, M and Birch, E. J. "Colour stability of dehydrated pear slices". NZIFST Conference Palmerston North (2002).
McNab, R, Lim, M, Birch, J and Dufour, J-P. "Testing of a modified atmosphere dryer". NZIFST Conference (2002).
Birch, E.J. and Thiele J.H. "Alleviation of unsaturated fatty acid inhibition during anaerobic digestion of tallow". Procedings of 48th ICOMST, Rome, 550-551, (2002).
Birch, J. and Hall, S. "Proximate and volatile analysis of New Zealand Cranberry fruit". NZIC Conference Nelson (2003).
Mangera, S. and Birch, J. "Antioxidant protection of Tallow used for frying". NZIC Conference Nelson (2003).
Jia, Y. and Birch, J. "A rapid test for the antioxidant status of green and black tea extracts in hot tallow." Food New Zealand, November/December, 29-33 (2003).
John Birch, Regan McNab, Miang Lim, Jean-Pierre Dufour and Gerry Carrington. "Assessment of apple quality following dehydration using a heat pump dehumidifier system under conventional and modified atmosphere conditions". Food New Zealand, August, 29 - 33 (2004).
Hang-Ing Ling, John Birch and Miang Lim. "The glass transition approach to determination of drying protocols for colour stability in dehydrated pear slices". International Journal of Food Science and Technology, 40, 921 - 927, (2005).
John Birch, Kim Yap and Patrick Silcock. "The gevuina nut: a cool climate alternative to macadamia"? NZIFST Conference, Christchurch, (2005).
John Birch and Susan Hall. "Proximate and volatile analysis of New Zealand cranberry". NZIFST Conference, Christchurch, (2005).
EJ Birch, PJ Silcock and HK Yap. " Influence of the composition of macadamia and gevuina nuts on roasting behaviour". IFT Annual Meeting, New Orleans, (2005).
EJ Birch and SM Hall. "Analysis of New Zealand cranberry". IFT Annual Meeting, New Orleans, (2005).
Hang-Ing Ling, John Birch and Miang Lim. "The glass transition approach to determination of drying protocols for colour stability in dehydrated pear slices". International Journal of Food Science and Technology, 40, 921 - 927, (2005).
Research Interests
Flavour science
- Odiferous branched chain fatty acids in mutton flavour
- Development of aroma during fruit ripening
Food analysis
- Proximate analysis of foods and food products
- Colours, vitamins and minerals (e.g.heavy metals in animal products)
Non-enzymic browning
- Analysis and characterisation of Amadori compounds and browning volatiles
- Process flavours
Analysis of fats and oils
- Measurement of stability of frying oils
- Fatty acid analyses in foods and food waste products
Membership of Scientific and Professional Organizations
- New Zealand Institute of Chemistry (Otago Branch Chairman)
- New Zealand Institute of Food Science and Technology (Editorial Board member)
- New Zealand Biotechnology Association (Past Committee member)
Professional Positions Held
1975 - 1990 Scientist, Applied Biochemistry Division (Later Biotechnology Division), Department of Scientific and Industrial Research, Palmerston North.
Professional Specialties
Technical Auditor, Laboratory Accreditation