Charles Brennan

Charles Brennan is a Professor of Food Science at RMIT University, Australia, where he is the Dean of the School of Science. Brennan's research interests lies 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. Brennan is a graduate of London University, Wye College (BSc in Applied Plant...See more

Charles Brennan is a Professor of Food Science at RMIT University, Australia, where he is the Dean of the School of Science. Brennan's research interests lies 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. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (Ph.D. in Food Science and Nutrition). During his career, he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre. See less