Jrn Taylor

Biography

John Taylor is a full Professor in the Department of Food Science and is Research Theme Leader for Nutritional Science in the Institute of Food, Nutrition and Well-being at the University of Pretoria. He undertakes research into the quality and processing of African cereal grains, especially sorghum and millets in four interrelating areas: Grain quality, with specific emphasis on nutritional quality, Malting and brewing, Gluten-free baked goods, and Protein-based biomaterials.  John is involved in a number of international research projects, including two USAID Feed the Future Projects which are aimed at improving food security in sub-Saharan Africa.   He has been supervisor and co-supervisor of some 80 MSc and PhD graduates and postdocs from across sub-Saharan Africa, many of whom now hold senior positions in academia, government and industry in Africa and across the world.    John is author and co-author of some 150 papers in peer-reviewed scientific journals, 25 book chapters and many technical reports to industry.  He is currently co-editing a monograph on the nutritional and health enhancing properties of the ancient grains such as quinoa, amaranth, sorghum, millets and African legumes.  He is an Editor of the Journal of Cereal Science (Elsevier) and has just co-edited a special issue on the science of gluten-free doughs and breads.   During 2009 to 2010 he served as President of the International Association for Cereal Science and Technology and in 2015 he was elected as an Honorary President of the Association.   He is recipient of several awards, including: Member of the Academy of Science of South Africa, recipient of the American Association of Cereal Chemists International’s (AACCI) Excellence in Teaching Award, Fellow of AACCI, Fellow of the International Academy for Food Science and Technology, Fellow of the Academy of the International Association for Cereal Science and Technology and recipient of the University of Pretoria’s Chancellor’s Award for Research.  He is a B1-rated researcher “Researchers who enjoy considerable international recognition as independent researchers of high quality” according to the South African National Research Foundation.

Research Interest

Cereal science and technology, food chemistry