Postdoctoral Fellow
PhD (Otago), PGDip (Otago), BSc (University of Kentucky)
Contact
Email: emily.fanning@otago.ac.nz
Tel: +64 3 556 7517
About
Emily completed her PhD in Food Science at the University of Otago in 2025, where her research focused on investigating chemical fingerprinting methods combined with multivariate data analysis to authenticate the geographical origin of New Zealand hops. She also completed a BSc in Dietetics and Nutrition from the University of Kentucky.
She joined the Department of Food Science in 2025 and is currently working on projects related to flavour chemistry in dairy products and dairy waste streams.
Research interests
- Untargeted fingerprinting of foodstuff for geographical origin authentication
- Identification and analysis of aroma compounds in food samples using gas chromatography mass spectrometry
- Analysis of complex datasets using multivariate data analysis and the creation of prediction model
Publications
Fanning, E., Eyres, G. T., Frew, R., & Kebede, B. (2025). Near-infrared spectroscopy combined with multivariate analysis for the geographical origin traceability of New Zealand hops. Food & Bioprocess Technology. Advance online publication. doi: 10.1007/s11947-025-03776-y Journal - Research Article
Fanning, E. (2024). Key volatile and geographical indicators of New Zealand hops to establish 'Terrior'. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 25-26). Retrieved from https://nzifst.org.nz Conference Contribution - Published proceedings: Abstract
Green, S., Fanning, E., Sim, J., Eyres, G. T., Frew, R., & Kebede, B. (2024). The potential of NIR spectroscopy and chemometrics to discriminate roast degrees and predict volatiles in coffee. Molecules, 29, 318. doi: 10.3390/molecules29020318 Journal - Research Article
Fanning, E., Kebede, B., Eyres, G., & Frew, R. (2023). Can a rapid method predict the origin of NZ hops? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S04. Retrieved from https://nzifst.org.nz Conference Contribution - Published proceedings: Abstract
Fanning, E., Eyres, G., Frew, R., & Kebede, B. (2023). Linking cocoa quality attributes to its origin using geographical indications. Food Control, 151, 109825. doi: 10.1016/j.foodcont.2023.109825 Journal - Research Article