Dr Graham Eyres (BSc Hons; PhD, Otago) is in the Department of Food Science at the University of Otago, where he teaches and researches food chemistry, flavour science, sensory perception and fermentation. The objective of his research is to understand the factors that influence the perception of flavour in foods. My 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.
Dr Eyres is a professional member of the New Zealand Institute of Food Science and Technology (NZIFST) and Otago-Southland branch secretary.