Charles Brennan
Also known as: Charles Stephen Brennan
University of Otago, RMIT University, Lincoln University
Research areas: Agricultural and Biological Sciences · Food Science · Food composition and properties · Proteins in Food Systems · Food and Agricultural Sciences
0000-0003-2479-8478
About
An established senior academic with over 25 years experience.
Accomplished in leadership, financial management, change management, co-ordination of science faculties and schools at Universities around the world, personal research groups, and multi-national research projects.
Broad knowledge base includes:- plant breeding, animal nutrition, agri-business, biochemistry, food technology & engineering, human nutrition, hospitality and tourism systems.
Active in the engagement of internationalization of academic and research programmes.
Internationally recognised researcher having written over 300
scholarly works.
Employment
-
University of Otago Pro Vice Chancellor2026 - Present
-
RMIT University Executive Dean of School of Sciences2021 - 2026
- 2011 - 2021
Education
Education history is unavailable.
Projects & Funding
Projects & funding information is unavailable.
Publications (521)
- Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial Strains Save
- Extraction, Physicochemical Characterization, and Antioxidant Activity of Sorghum Husk Proteins: Implications for Lycopene Encapsulation Save
- Molecular Mechanisms and Antioxidant Effects of Latilactobacillus sakei F1, Lacticaseibacillus paracasei D2, Lacticaseibacillus rhamnosus JL, and Weissella cibaria JLK Isolated from Spontaneously Fermented and Raw Food Products Save
- Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response Save
- Mechanism, Utilization, Recent Progress, and Future Prospects of Pulse Electric Field Technology in the Food Field Save
- Revealing the Improving Effect and Molecular Mechanism of L-Clausenamide in Combating the Acute Lung Injury: Insights from Network Pharmacology, Molecular Docking, and In Vitro Validation Save
- Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie Save
- Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region Save
- A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: Comparison with common methods Save
- Application of a new packaging material in the postharvest quality and spoilage microorganisms bacteria of morels Save
- Beyond soluble and insoluble: A comprehensive framework for classifying dietary fibre's health effects Save
- Cellulose and lignin nanoparticles from an Ayurvedic waste stream for essential oil-based active packaging to extend shelf life of strawberries Save
- Characterization and rational engineering of a novel laccase from Geobacillus thermocatenulatus M17 for improved lignin degradation activity Save
- Chemical composition and functional properties of protein-polyphenol complexes from purple rice: Effects of alkaline and enzymatic extraction Save
- Chitosan-zinc oxide thyme oil-based edible antimicrobial hydrogel coatings: Application on pork and tofu sausages Save
- Effect of Low-Temperature Physical Field Sterilization Technology Treatments on the Storage Properties of Lychee Whole-Fruit Powder: Evaluation of Biochemical Properties, Microbial Stability, and Flavor Characteristics Save
- Exploration of the antioxidant and angiotensin-converting enzyme inhibitory potentials of oat bran peptides derived from in vitro digestion system Save
- Exploring the deciphering properties of Cyamopsis tetragonoloba: Its food application, feasibility, and future aspects Save
- Exploring the impact of carbohydrate chain length on binding affinity with lectin-a protein from common edible mushroom (Agaricus bisporus) Save
- Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits Save