Charles Brennan

Charles Brennan is a professor of food science at RMIT University where he is the dean of the School of Science.[1] He previously worked at Lincoln University as a member of the Faculty of Agriculture and Life Sciences.[2]

Charles Brennan
Brennan in 2013
BornJuly 1967
OccupationFood scientist
SpouseMargaret Brennan
Children4

Brennan's research interests lie in the interface between food science and human nutrition with a 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.[3]

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, Plymouth University, Massey University, and Manchester Metropolitan University.[4]

He currently serves as editor-in-chief for the journal International Journal of Molecular Sciences,[5] and the International Journal of Food Science & Technology[6] and on the editorial board of the Journal of Bioactive Carbohydrates and Dietary Fibre.[7]

References
  1. "Staff Profile: Professor Charles Brennan". RMIT University. Retrieved 9 September 2021.
  2. "Staff Profile: Charles Brennan". Lincoln University. Retrieved 18 September 2012.
  3. "Prof. Charles Brennan". Retrieved 9 September 2021.
  4. "Charles Brennan". Retrieved 9 September 2021.
  5. "IJMS Editors". Retrieved 18 September 2012.
  6. "Editorial Board". International Journal of Food Science & Technology. Wiley Online Library. doi:10.1111/(ISSN)1365-2621. Retrieved 18 September 2012.
  7. "Bioactive Carbohydrates and Dietary Fibre". Retrieved 9 September 2021.
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