Lecture by Prof. Charles Brennan from Lincoln University
 
time: 2017-04-17

Speaker Charles Brennan (Lincoln University, New Zealand)


Lecture 1Food Biochemistry Seminar (I)

Time2017/04/2010:00-12:00

Place320408

Lecture 2Biochemistry of Brewing

Time2017/04/2019:00-21:00

Place330202

Lecture 3Biochemistry ofDairy Products: Cheese and Yogurt

Time2017/04/249:00-11:00

Place330502

Lecture 4Food Biochemistry Seminar (II)

Time2017/04/2510:00-12:00

Place320408


Brief Introduction

        Professor Brennan is currently the professor of Food Science at Lincoln University New Zealand. He has a research team of 30 postgraduate students working on the role of food carbohydrates and protein on diabetes, glycaemic control, alzhiemers disease and protein bioaccessibility. He has a publication record of over 150 peer reviewed articles and a H index of 22. He serves as an Adjunct Professor at the University of Canterbury, New Zealand and a member of the Riddet Institute at Massey University. He is director of the Centre of Food Research and Innovation at Lincoln University, the centre of Food Safety in New Zealand, and the New Zealand Food Innovation Centre for the South Island. He currently serves as an evaluator of projects for the New Zealand government, Norwegian research council, the European Horizon 20:20council, and the Dutch research council. He is part of a select committee appointed by the New Zealand government to investigate improvements to dairy processing capabilities in response to a number of food security concerns with regards to Fonterra and the NZ milk industry. He also is the editor in chief of the International Journal of Food Science and Technology, International Journal of Molecular Science, Journal of Food Processing and Preservation and sits on the editorial board of a number of key scientific journals.