Charles Brennan

Professor Charles Brennan
Occupation Professor

Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences.[1]

Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response.

Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK) and Massey University (NZ).

He currently serves as Editor in chief for the journal International Journal of Molecular Sciences,[2] and International Journal of Food Science & Technology[3] and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.

References

  1. ↑ "Staff Profile: Charles Brennan". Lincoln University. Retrieved 18 September 2012.
  2. ↑ "IJMS Editors". Retrieved 18 September 2012.
  3. ↑ "Editorial Board". International Journal of Food Science & Technology. Wiley Online Library. Retrieved 18 September 2012.
This article is issued from Wikipedia - version of the 8/18/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.