17 July 2013 Lincoln University professor appointed as international food science chief editor

Lincoln University’s Professor of Food Science, Charles Brennan, has been appointed as the new Editor-in-Chief of one of the world’s oldest scientific journals: the International Journal of Food Science and Technology.  Professor Brennan becomes the 8th Editor-in-Chief for the publication; an honour that has never before been given to an overseas scientist. 

Published by the Institute of Food Science and Technology (UK) and Wiley Publishers and formally established by the Institute of Food Science and Technology nearly 50 years ago, the journal has a high reputation amongst academics and industry as one of the few scientific publications that takes the theoretical knowledge of food science and applies it to the practical demands and considerations of the food industry. With this in mind, it is a journal that has a notable global readership.

“Becoming the editor-in-chief of the International Journal of Food Science and Technology is a great honour personally and a marvellous indictment of the high regard of the standard of food science teaching and research at Lincoln University,” says Professor Brennan.

“Lincoln University has a strong food science team with global experience in interacting with the food industry.  In fact, you could say that Lincoln University is the place to be if you wish to study food science in New Zealand.  This is especially true when you take into account the government investment in the Lincoln Hub (the development of a world-class land-based research and innovation centre) and the Food Innovation South Island facility, aimed at promoting promote seamless collaboration with the food industry.”

The appointment of Professor Brennan as Editor-in-Chief will also mean a greater international presence of Lincoln University in the food research area and will complement the recent development of the Centre for Food Research and Innovation at Lincoln University.

“One of the exciting aspects of being a food scientist is that the skills we develop are transferable across the world.  Career prospects in the food industry are fantastic and there is a national and world-wide shortage of qualified food science graduates. Wherever I go in the world I easily find a student that I have taught – the skills we transfer to our students mean that they are highly employable.”

In order to ensure a smooth and thorough handover, Professor Brennan and the present editor of the Journal will be working in a co-editing capacity until 1st November 2013; a move fully supported by the Wiley Publishers.

Professor Brennan has a PhD in Food Science and Human Nutrition from the University of London.  He is a member of Lincoln University’s Department of Wine, Food and Molecular Biosciences within the Faculty of Agriculture and Life Sciences, and is Director of the University’s Centre for Food Research and Innovation.