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Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences.〔 (【引用サイトリンク】title=Staff Profile: Charles Brennan )〕 Brennan's research interests lie in the interface between food science and human nutrition with 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 (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK) and Massey University (NZ). He currently serves as Editor in chief for the journal ''International Journal of Molecular Sciences'',〔 (【引用サイトリンク】title=IJMS Editors )〕 and ''International Journal of Food Science & Technology''〔 〕 and in the Editorial Board of the ''Journal of Bioactive Carbohydrates and Dietary Fibre''. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Charles Brennan」の詳細全文を読む スポンサード リンク
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