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Postdoctoral Research Fellow

PhD (Otago), BSc(Hons) (Otago), BPhEd (Otago)
Andrea Warburton image


Location Archway West G.05


Andrea Warburton was born and bred in Dunedin and completed many of her qualifications at the University of Otago. After completing a BPhEd and BSc in 2003 she then returned to Dunedin in 2006 to complete a Graduate Diploma in Teaching at the Dunedin College of Education. After having taught food technology for 7 years, both in New Zealand and the UK , Andrea returned to the University of Otago once again to complete a DipGrad in Food Science with the aim to do post graduate study completing a BSc(Hons) in Food Science in 2016 and her PhD in 2021.

Andrea's key areas of interest include flavour development and analysis in food and the sensory perception of food. The focus of her honours dissertation was on the sensory interactions between odour and sound which then lead to her PhD investigating the influence of sourdough fermentation on flavour formation and perception in sourdough bread.

Since completing her PhD, Andrea has continued with the Department of Food Science at Otago as a postdoctoral researcher investigating the volatile compounds in vaping e-liquids and aerosols, and is working on an MBIE funded project – “Recovery of high-value, natural flavour compounds from untapped food processing sources”.


Contributor to:

Research interests

  • Evaluation of waste streams from the dairy industry and upcycling opportunities.
  • Evaluation of the volatile compounds present in vaping liquids and aerosols.
  • Development and analysis of flavour in fermented foods.


Warburton, A., Eyres, G., & Silcock, P. (2023). Application of PTR-ToF-MS to monitor development of flavour in sourdough. Proceedings of the 1st International Symposium on Direct Injection Food Flavour Analytics (DIFFA). (pp. 90-92). San Michele all'Adige, Italy: Research and Innovation Centre, Fondazione Edmund Mach. Retrieved from Conference Contribution - Published proceedings: Abstract

Warburton, A. (2023). Understanding the flavour of sourdough bread. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. (pp. 52-53). Retrieved from Conference Contribution - Published proceedings: Abstract

Kumar, A., Warburton, A., Silcock, P., Bremer, P. J., & Eyres, G. T. (2023). Yeast strain influences the hop-derived sensory properties and volatile composition of beer. Foods, 12, 1064. doi: 10.3390/foods12051064 Journal - Research Article

Warburton, A., Silcock, P., & Eyres, G. T. (2022). Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread. Food Research International, 161, 111885. doi: 10.1016/j.foodres.2022.111885 Journal - Research Article

van Gorp, C., Eyres, G. T., Warburton, A., & Silcock, P. (2022). What volatile compounds are present in flavoured e-cigarette liquids sold in New Zealand? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S21. Retrieved from Conference Contribution - Published proceedings: Abstract

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