Professor Charles Brennan, Lincoln University, New Zealand
Charles is Professor of Food Science and Nutrition at 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.
Charles is an established senior academic with over 25 years’ experience and has strong relationships with China being appointed as a chair Professor at South China University of Technology (Food Science Department, Guangzhou) where he jointly supervises graduate students and research projects.
His current research projects include the post-harvest physiology of kiwi fruit, 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. He acts as an advisor to the New Zealand government in terms of food safety and security and dairy production. He is an internationally recognized researcher having written over 200 scholarly works with an h-index of 24.