Rate My Professor Emily Fanning

Fanning's research specializations include untargeted fingerprinting of foodstuffs for geographical origin authentication, identification and analysis of aroma compounds in food samples using gas chromatography mass spectrometry, and analysis of complex datasets through multivariate data analysis to create prediction models. She is currently engaged in projects related to flavour chemistry in dairy products and dairy waste streams. Key publications from her work are: 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); 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(2), 318; Fanning, E., Eyres, G., Frew, R., & Kebede, B. (2023). Linking cocoa quality attributes to its origin using geographical indications. Food Control, 151, 109825; as well as conference proceedings such as Fanning, E. (2024). Key volatile and geographical indicators of New Zealand hops to establish 'Terroir'. Proceedings of the New Zealand Institute of Food Science & Technology Conference. Her research outputs have garnered 61 citations on Google Scholar, contributing to the field of food traceability and authenticity.