Charles Brennan

Biography

Charles is Professor of Food Science and Nutrition, Lincoln University responsible for the development of research themes in food science and nutrition, collaborative research with national and international companies. He is also Director of the Centre of Food Research and Innovation at Lincoln University and the Director of the Lincoln University Postgraduate School. He currently serves on the board of directors of New Zealand Food Innovation Network (South Island) and is Editor in chief of the International Journal of Food Science and Technology, Food Processing and Preservation as well as the International Journal of Molecular Sciences. He is an internationally recognized researcher having written over 200 scholarly works and a H index of 26. His current research projects include the effect of carbohydrates on diabetes and Alzhiemers disease, optimization of food wastes to improve sustainable food production, utilization of extrusion technologies for the delivery of bio-active components in functional foods, novel engineering solutions to the optimization of food processing Charles is Professor of Food Science and Nutrition, Lincoln University responsible for the development of research themes in food science and nutrition, collaborative research with national and international companies. He is also Director of the Centre of Food Research and Innovation at Lincoln University and the Director of the Lincoln University Postgraduate School. He currently serves on the board of directors of New Zealand Food Innovation Network (South Island) and is Editor in chief of the International Journal of Food Science and Technology, Food Processing and Preservation as well as the International Journal of Molecular Sciences. He is an internationally recognized researcher having written over 200 scholarly works and a H index of 26. His current research projects include the effect of carbohydrates on diabetes and Alzhiemers disease, optimization of food wastes to improve sustainable food production, utilization of extrusion technologies for the delivery of bio-active components in functional foods, novel engineering solutions to the optimization of food processing

Research Interest

effect of carbohydrates on diabetes and Alzhiemers disease, optimization of food wastes