A/Prof Graham Eyres
Associate Professor, University of Otago
A/Prof Graham Eyres is in the Department of Food Science at the University of Otago, where he teaches and researches advances methods of volatile analysis, food chemistry, flavour science, sensory perception and fermentation. Graham's core research expertise is in the identification of volatile compounds in complex samples using advanced analytical techniques. This expertise is applied to (1) understand the impact of food processing on food quality, (2) understand the impact of food composition and structure on flavour release during consumption and sensory perception, and (3) for analysis of volatile compounds in exhaled breath as a non-invasive measure of metabolism and health status.