Name        : Charles Stephen Brennan
Nationality : English

Address :
276 Park Road,
Palmerston North, New Zealand.

Present Position :

Designation         : Associate Professor.
Date of appointment : 21st June 2004

Functional summary

• An established senior academic with 15 years experience in the fields of Food Science, Technology and Human Nutrition.

• Possessing an international reputation for research leadership, industrial consultancy and academic teaching, with a prolific publication record (a total of nearly 60 peer reviewed publications).

• Successful in obtaining research and consultancy funding (over $ 4,000,000 in the last 10 years).

• Proven experience in financial management.

• Experienced in team leadership in the form of direct management of personal research groups, and other researchers located in satellite organizations throughout Europe.

• A qualified teacher, and published researcher in learning skills and novel teaching methods.

• Broad knowledge base includes:- plant genetics, crop quality, animal nutrition, agribuisness, biochemistry, molecular biology, food technology & engineering, carbohydrate utilization, dairy processing, sensory analysis, textural & rheological properties of food systems, human nutrition.

Education

• BSc. (London, Wye College) Applied Plant Science (Aegrotat)
  June 1989.

• PhD. (London, King’s College) Food Science and Nutrition 1995.

• PGCE. (Plymouth University) Learning and Teaching in HE 2000.

Current position and previous experience

• Associate Professor in Food Science and Technology (Institute of Food, Nutrition and Human Health) Massey University. My aim is to develop and apply my academic and people skills to facilitate research and teaching improvements within the Institute, and within the University.

• Research interest revolves around quality of foods to include the functionality of food ingredients, the development of food structures, optimization of food ingredients and processing conditions, new product development, technological implications of dietary fiber inclusion into food systems, and understanding of the human utilization of foods in relation to nutrition and well- being.

• Current activities include graduate and postgraduate teaching, development and adaptation of programmes of studies applying Student Centered Learning principles, development of teaching materials and new training courses for industry, supervision of students' research projects and organization of academic links on a global scale.

• Academic output includes over 90 publications including over 55 peer-reviewed articles.

• Current research team includes 6 PhD and MPhil students and a further 4 postgraduate students.

• Leading a group of 10 members of staff in the “Tailoring Foods Benefits” theme team.

• Previous positions at 3 universities (Plymouth, Durham and London University) have included research, lecturing, outreach services, management and administrative responsibilities.

• Industrial experience includes consultancy and training work for a number of industry sectors, and development of a number of CPD courses directed at upskilling the food industry in Europe.

• Financial and academic management of substantial multi-partner research awards.

Evidence of Leadership and Management skills

Ability to lead, motivate and manage staff

• My current role within the Institute of Food, Nutrition and Human Health is one of providing leadership in terms of science and teaching. I have been actively involved in the recruitment process of staff, mentoring of new staff members, establishment and management of a research active group (tailoring Food Benefits), and both the leadership, and management, of research students.

• In my previous employment at Plymouth University I was instrumental in the establishment of a strong multidisciplinary research team within the department. Starting from a point of no postgraduate research in food, by the time I left the University, a team of in excess of 10 postgraduate students and 9 post doctoral, technical and academic staff had developed under my leadership. In addition I was involved in the management of a number of multi-partner international research projects. Efficient communication and staff management was needed to ensure the delivery of outcomes from such projects.

Strategic vision

• I place great importance on strategic planning and endeavour to develop coherent, achievable and outcome based plans. An example of this was the creation of a strong food research team at Plymouth University (mentioned above). By evaluating the strengths of my colleagues within the department, and the opportunities of fundable and publishable research, I was able to plan for the establishment of an independent research team in Food Science and Nutrition.

Entrepreneurial flair

• Evidence of entrepreneurial flair during my time at Massey comes from my re-establishment of UK contacts with Stable Microsystems UK (manufacturers of food analysis machines) and the provision of texture analysers for the Institute at a reduced cost of two for the price of one. A result of this collaboration was the running of an industry focussed workshop on Texture Analysis at Albany and Palmerston North campuses. In turn, this was successful in raising the profile, and commercial awareness, of the Institute. Furthermore it has broadened the scope of our working relationship so that I am now involved in a multi-partner project examining the potential of acoustic measurements in food.

• Whilst at Plymouth University I became heavily involved in developing industrial relations between the University and potential research / consultancy supporters as part of outreach activities for the Department of Research and Innovation. This was in the form of regular site visits, the initiation and instigation of short courses for CPD provision to industry, and brokerage events for potential clients.

Ability to facilitate securing of research grants

• Based on the entrepreneurial activity outlined above I was able to establish and maintain a strong research portfolio. I have been directly responsible for the formulation of grant proposals. A list of projects funded from SME and international organisations is provided in Appendix 2. This list illustrates success in generating more than $3.7 million during the last 10 years of research management.

Ability to build and sustain relationships

• During my academic career I have had the pleasure of working at 4 Universities and forming multi-partner collaborative research teams. Appendix 5 illustrates some key examples of these collaborations. A number of these have been built on long-standing relationships. In particular I was responsible for the development of a relationship between the University of Plymouth and Damascus University. This link has resulted in the signing of a memorandum of understanding between the two universities, placement of 9 PhD students at Plymouth University, and exchange of research personnel.

Track record of managerial competence

• The acquisition of a single research award can be regarded as relatively easy, what is more difficult is the project management of awards so that deliverables are provided to the stakeholders, and outcomes are achieved for the research institute. It is only by achieving the set deliverables that stakeholders have the confidence in your ability to perform. The list of research awards show that during each year I was in control of managing the scientific deliverables, recruited staff, and financial budgets of several projects. At the same time my publication record maintained a strong output, even though I was heavily involved in teaching, course design, and academic management (through Faculty board, Academic board, and staff committees). This success in managing my time and resources illustrate effectiveness of a broad range of management skills.

Effective communication skills

• Throughout my career I have developed my communication skills in teaching, outreach, consultancy and research. Membership of ILT and also my award of a PGCE in learning go some way to illustrate my theoretical appreciation of communication skills. Implementation of these skills can be illustrated by the variety of publications used to disseminate information, and involvement at international conferences as an invited speaker.

Empathy with researchers and teachers

• The balance between time and resource allocation for teaching and research is an important consideration. My experience of both teaching and research over a 15 year period, at a number of different universities, has provided me with examples of best practice, and an appreciation of the difficulties of delivering excellence in both areas in a highly demanding and competitive environment. The fact that I have spent time researching in the fields of science and education, and that I have presented work to both audiences, indicates an awareness of these situations. Current duties include a teaching load in excess of 100 hours a year contact time, co-ordination of three papers, and the continuation of a research reputation. I can fully empathise with the potential conflicts of interest between researching and teaching, and welcome an opportunity to support and mentor staff to optimise their performance in both areas.

Operation in an academic environment

• During the last 15 years I have been employed in an academic environment, as such I have become familiar with the political and managerial issues within such an environment. My experience in the UK developed my understanding of the impact of research and teaching audits on the ability of an academic institute to provide a stable financial and educational basis. Additional experience of higher level management was obtained at Plymouth University where I was an elected member of a number of boards and committees including, Academic Board, Faculty Board, RAE review, Staff Student Liaison Committee, and Postgraduate Course Review Committee. My experience as a panel advisor in the QAA assessment of academic provision of food science and agriculture in the UK (2000/1) gave me a valuable insight into the academic environment amongst a number of UK and European universities.

Integrity and confidentiality

• A prerequisite of my first employment was that I signed the UK governments official secrets agreement. Similarly, a number of the research awards and consultancy grants have been of a highly confidential status, where IPR is of commercial importance requiring specific confidentiality agreements. My experience in managing such contracts and research has enabled me to appreciate the importance of integrity and confidentiality in the establishment of trust and good working relationships between groups. I am fully appreciative of the role of confidentiality in today’s academic environment.

Commitment to achieving excellence in science and teaching

• My career goal is to be a member of staff at a world-class university, working within an Institute with an international reputation for excellence. In order to achieve this goal I feel that I need to show the commitment and successfulness appropriate to be considered worthy to be of a team in such environment. It is this desire, and awareness of the responsibility behind such a goal, that has guided my involvement in understanding how to achieve excellence in teaching and science, and my commitment to seek to improve both myself and my colleagues.


Other professional activities

Academic participation

• Participation in curriculum development and major review within Massey.

• Previous experience at Plymouth University on faculty, academic and award boards, as well as government bodies.

• Involved in development of new MSc sub-scheme and Dietetics scheme (Plymouth University).

Memberships

• Fellow of the Linnean Society 1992-
• Member of the Association of Applied Biologists 1993-
• Member of the Institute of Learning and Teaching 2000-
• Member of the Institute of Food Science and Technology 2003-
• Member of Nutrition Society of New Zealand 2005-

Peer recognition

• Member of the Editorial Board of International Journal of Food Science and Technology 2004-

• Reviewer for Journal of Food Engineering 2005-

• Molecular Nutrition and Food Research 2004-

• Italian Journal of Food Science 2004-

• Annals of Applied Biology 2004-

• Journal of Field Crops Research 2003-

• New Zealand Journal of Crop and Horticulture Sciences 2003-

• International Journal of Food Science and Technology 2002-

• Journal of Food Science 2002-

• Journal of Cereal Science 2000-

• Member of QAA advisory panel to review higher education standards in UK agricultural teaching (2000/1).

• Member of publication committee of Association of Applied Biologists (1997-2001)

• Council Member and Editor of Association of Applied Biologists newsletter (1997-2001).

• Invited speaker to 8 conferences in the last 12 months.

• Appointed external PhD examiner for 3 candidates in 2005.

Hobbies and Outside interests

• Gardening
• Music
• Football and Cricket
• English literature

Referees

Professor Geoffrey Annison
Head of Grain Technology and Quality Assurance, AWB Ltd, GPO Box 4562, Melbourne, Victoria 3001, Australia.
Email : gannison@awb.com.au
Tel   : +613 9209 2991
Fax   : +613 9209 0609

Mr Dennis Thomas
Acting Head of Institute, Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North.
E-mail : d.j.thomas@massey.ac.nz

Professor Mick Fuller
Head of Graduate School, Room 4 Mary Newman Building,
University of Plymouth, Plymouth, UK. PL4 8AA.
E-mail : m.fuller@plymouth.ac.uk
Tel    : +441752 238310
Fax    : +441752 232155

Professor Nick Harris
Director of Development and Enhancement,
Quality Assurance Agency for higher Education,
Southgate House, Southgate Street, Gloucester, GL11UB, UK.
E-mail : n.harris@qaa.ac.uk
Tel    : +441452 557136
Fax    : +441452 557131

Professor Les Ebdon
Vice Chancellor, Luton University, Park Square, Luton, UK.
E-mail : les.ebdon@luton.ac.uk

Dr Peter Ellis
Bio-Polymers group, Kings College London, UK.
E-mail: pellis@kcl.ac.uk

Ms Emma Hewitt
Centre Manager, Knowledge Transfer Projects,
Department of Research and Innovation,
17 Portland Villas, Drakes Circus, Plymouth, PL4 8AA.
E-mail : e.hewitt@plymouth.ac.uk
Tel    : +441752 235504
Fax    : +441752 232155

List of Appendix Supplements

Appendix 1 Full record of publications
Appendix 2 List of research and funding awards
Appendix 3 Details of supervisory experience
Appendix 4 Information concerning previous employment
Appendix 5 Examples of International collaborations

Appendix 1 Full Publication Record of Charles Brennan
Peer-Reviewed International Journals

1. Brennan, C.S. & Cleary, L.J. (2005) The potential use of cereal ß-glucans as functional food ingredients. Journal of Cereal Science. 42: 1-13.

2. Brennan, C.S. (2005) Dietary Fibre, Glycaemic response, and Diabetes. Molecular Nutrition and Food Research. 49:560-570.

3. Fagan, C.C., O’Donnell, C.P., Cullen, P.J. & Brennan, C.S. (2005) The effect of dietary fibre inclusion on milk coagulation kinetics. Journal of Food Engineering. (Accepted and corrected proof on-line).

4. Albaldawi, A., Brennan, C.S., Alobaidy, K., Alammar, W. & Aljumaily, D. (2005) Effect of flour fortification with heme liposome on bread and bread doughs. International Journal of Food Science and Technology40:1-4.

5. Tsigkros, D., Brennan, C.S. & Clowes, G. (2005). The influence of different sheep:goat milk proportions on Feta Cheese weight loss, sensory acceptability and texture. IDF International Symposium the future of the sheep and goat dairy sectors, Zaragoza. (In Press Accepted for Special edition of Journal of Dairy Science).

6. El-Khayat, G.H., Samaan, J., Manthey, F.A., Fuller, M.P. & Brennan, C.S. (2005). Durum wheat quality I: Correlations between physical and chemical characteristics of Syrian durum wheat cultivars. Journal of Cereal Science. (In Press).

7. Samaan, J., El-Khayat, G.H., Manthey, F.A., Fuller, M.P. & Brennan, C.S. (2005). Durum wheat quality II: The relationship of kernel physicochemical composition to semolina quality and end product utilisation. Journal of Cereal Science. (In Press).

8. Brennan, C.S., Tan, C.K., James, C., Kuri, V. & Tudorica, C.M. (2004) The pasting behaviour and freeze-thaw stability of native starch and native starch-xanthan gum pastes. International Journal of Food Science and Technology. 39: 1017-1022.

9. Symons, L.J. & Brennan, C.S. (2004) The influence of (1?3) (1?4)-ß-D-glucan rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads Journal of Food Science. 69: 463-467.

10. Symons, L.J. & Brennan, C.S. (2004) The effect of barley ?-glucan fiber fractions on starch gelatinisation and pasting characteristics. Journal of Food Science. 69: 257-261.

11. Tudorica, C.M., Kuri, V., Jones, T.E.R. & Brennan, C.S. (2004) The effects of refined barley beta-glucan on the physico-structural properties of function foods I: Curd yield, texture and rheology. Journal of Science of Food and Agriculture. 84: 1159-1169.

12. Brennan, C.S., & Samueyl, E. (2004) Evaluation of starch degradation and textural characteristics in dietary fibre enriched biscuits. International Journal of Food Properties. 7 (3): 647-657.

13. Brennan, C.S., Kuri, V. & Tudorica, C.M. (2004) Inulin enriched pasta: effects on textural properties and starch degradation. Food Chemistry. 86: 189-193.

14. Brennan, C.S. & Tudorica, C.M. (2003) The role of carbohydrates and non-starch polysaccharides in the regulation of postprandrial glucose and insulin responses in cereal foods. Journal of Nutraceuticals, Functional and Medical Foods. Volume 4 issue 2 pp 49-56.

15. Brennan, C.S., Tsigkros, D., Folland, E. & Clowes, G. (2003) Feta cheese texture: the effect of caprine and ovine milk concentration. International Journal of Dairy Technology. 56:233-236.

16. El-Khayat, G.H, Samaan, J. & Brennan, C.S. (2003) Evaluation of Vitreous and Starchy Syrian Durum Wheat Grains: The Effect of Amylose Content on Starch Characteristics and Flour Pasting Properties. Starch. 55:358-365.

17. Brennan, C.S., Tudorica, C.M. & Kuri, V. (2002) Soluble and Insoluble Dietary Fibres (Non-Starch Polysaccharides) and Their Effects on Food Structure and Nutritional. Food Industry Journal. 5 pp261-272.

18. Tudorica C.M., Kuri, V. & Brennan, C.S. (2002) Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural and Food Chemistry. 50, 347-356.

19. El-Nagar, G. Clowes, G., Tudorica, C.M., Kuri, V. & Brennan, C.S. (2002) Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology. 55, 1-5.

20. Brennan, C.S., Smith, D.B., Harris, N. & Shewry, P.R. (1998) The production and characterisation of Hor 3 null lines of barley provides new information on the relationship of D hordein to malting performance. Journal of Cereal Science. 28:291-301.

21. Brennan, C.S., Amor, M.A., Harris, N., Smith, D., Cantrell, I. Griggs, D. & Shewry, P.R. (1997). Cultivar differences in modification patterns of protein and carbohydrate reserves during malting of barley. Journal of Cereal Science. 26 83-93.

22. Brennan, C.S., Blake, D.E., Ellis, P.R. & Schofield, J.D. (1996). Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread. Journal of Cereal Science 24:151-160.

23. Brennan, C.S., Harris, N., Smith, D. & Shewry, P.R. (1996). Structural differences in the mature endosperms of good and poor malting barley cultivars. Journal of Cereal Science 24:171-178.

24. Sulaiman, B.D., Brennan, C.S. & Schofield, J.D. (1994). Isolation of friabilin and use of polyclonal antisera for immunological studies. Cereal Foods World.

25. Brennan, C.S., Roberts, F.G., Low, A.G. & Ellis, P.R. (1993). The use of microscopy in the evaluation of the relationship between Guar Galactomannan and starch in Guar wheat bread: subsequent physiological implications in the pig. Proceedings of the Nutrition Society. 52:286A.

26. Sulaiman, B.D., Brennan, C.S., Greenwell & P. Schofield, J.D. (1991). An analogue of wheat friabilin in rye and triticale. Cereal Foods World. 36:694.

Chapters and articles in refereed books

27. Brennan, C.S., Symons, L.J. & Tudroica, C.M. (2005) Low GI cereal foods: the role of dietary fibre and food structure. In Using cereal science and technology for the benefit of consumers (Eds S P Cauvain, S Salmon and L S Young), Woodhead Publishing Ltd, Cambridge, UK. ISBN 1 85573 961 5. pp 95 – 101.

28. Perrin, C.L., Chamberlain, J., Fuller, M.P. & Brennan, C.S. (2005) The role of grain tempering in optimizing the milling performance of wheat blends. In Using cereal science and technology for the benefit of consumers (Eds S P Cauvain, S Salmon and L S Young), Woodhead Publishing Ltd, Cambridge, UK. ISBN 1 85573 961 5. pp 561-562.

29. Symons, L.J., & .Brennan, C.S. (2005) The potential of barley beta-glucans in raising the nutritional value of white wheat breads. In Using cereal science and technology for the benefit of consumers (Eds S P Cauvain, S Salmon and L S Young), Woodhead Publishing Ltd, Cambridge, UK. ISBN 1 85573 961 5. pp 573-574.

30. Samaan, J., Brennan, C.S., El-Khayat, G.H. (2005) Durum wheat pasta quality: comparison of flour pasting, and starch characteristics, of new Syrian Triticum durum cultivars. In Using cereal science and technology for the benefit of consumers (Eds S P Cauvain, S Salmon and L S Young), Woodhead Publishing Ltd, Cambridge, UK. ISBN 1 85573 961 5. pp 568.

31. Brennan, C.S., Kuri, V. & Tudorica, C.M. (2004) The importance of food structure on the glycaemic responses of carbohydrate rich foods. In Dietary Fibre Bio-active carbohydrates for food and feed. Editors J.W. van der Kamp, N.-G. Asp, J. Miller Jones, G. Schaafsma. Wageningen Academic Publishers, Wageningen, The Netherlands. ISBN 9076998329. pp113-126.

32. Jonsson, J.M., Kuri, V., Tudorica, S.M. & Brennan, C.S. (2004) Dietary fibres: their uses in dairy based applications. In Dietary Fibre Bio-active carbohydrates for food and feed. Editors J.W. van der Kamp, N.-G. Asp, J. Miller Jones, G. Schaafsma. Wageningen Academic Publishers, Wageningen, The Netherlands. ISBN 9076998329. pp127-132.

33. Brennan, C.S., Folland, E., Preston, R. & Blatchford, N. (2004) Bringing home the swampiness of life: the use of peer-assessed problem based case studies within food science and technology by the integration of industry sponsored technology transfer projects into student learning. Linking Teaching with research in the Disciplines ftp://bio.ltsn.ac.uk/projects/ltr/pblcb.pdf.

34. Kuri, V., Clowes, G., Folland, E., & Brennan, C. (2004) The use of poster presentations as a teaching tool providing opportunities for student learning and developing science communication skills. Linking Teaching with research in the Disciplines ftp://bio.ltsn.ac.uk/projects/ltr/postervk.pdf.

35. Brennan, C., Folland, E., Preston, R., & Blatchford, N. (2004) Peer-assessed problem-based case studies. IN Self- and Peer- Assessment: Guidance on practice in the biosciences. (Eds. S Maw, J Wilson & H Sears) The Higher Education Academy, Leeds, UK. ISBN 0 954875109. pp43-44.

36. Brennan, C.S. (2004) Effects of beta-glucan fractions from barley on structure, texture, sensory characteristics and nutritional value of processed cereal foods. Home Grown Cereals Association Report 346. London,. UK.

37. Brennan, C.S., Samann, J. & El-Khayat, G.H. (2003) Evaluation of vitreous and starchy durum (Triticum durum) wheat grains; the effect of amylose content on starch characteristics and flour pasting properties. In Cereals 2003, The Royal Australian Chemical Institute. ISBN 1 876892 08 0. pp130-133.

38. Izquierdo-Jimenez, E., Vencasamy, J., Brennan, C.S., & Kuri. V. (2003) Factors influencing the texture of thawed, scalded and marinated squid. pp 665-668 In J.A. Pérez-Alvarez, D. Martinez-Romero, S. Castillo-Garcia, D. Valero-Garrido, E. Sayas-Barberá (Eds.) Proceedings of the II Congreso Nacional de Ciencia y Technologia de Alimentos . Orihuela, Spain:Universidad Miguel Hernandez ISBN 8495893746.

39. López-Riquelme, Brennan C.S. & Kuri. V. (2003) Development of a low fat cream cheese with soluble fibre inulin and beta-glucan using response surface methodology. pp 501-504 In J.A. Pérez-Alvarez, D. Martinez-Romero, S. Castillo-Garcia, D. Valero-Garrido, E. Sayas-Barberá (Eds.) Proceedings of the II Congreso Nacional de Ciencia y Technologia de Alimentos . Orihuela, Spain:Universidad Miguel Hernandez ISBN 8495893746.

40. Hastings, G., Margerison, J.M., Jonsson, M.J.S. & Brennan C.S. (2003) Evaluation of maize starch characteristics during grain fill. In Cereals 2003, The Royal Australian Chemical Institute. ISBN 1 876892 08 0. pp145-148.

41. Paraskeva, MF., Folland, E., Brennan, CS, & Kuri, V. (2002) Consumer attitudes and perception of available organic milk: a comparison of the Greek and the British situation. In The Colloquium of Organic Researchers, Aberystwyth. pp335-337.

42. Brennan, C.S. & Kuri, V. (2002) Relationship between sensory attributes, hidden attributes and price in influencing consumer perception of organic foods. In The Colloquium of Organic Researchers, Aberystwyth pp65-69.

43. Tudorica, C.M., Brennan, C.S. Kuri, V., & E. Jones (2002) Yoghurt rheology and microstructure as affected by barley beta glucan inclusion. In Progress in Rheology: Theory and Applied. (Ed F.J. Martinez Boza, A. Guerrero, P. Partal, J.M. Franco and J. Munoz) Publidisa, Sevilla, Spain. ISBN 84-607-4383-7 pp425-427.

44. Tan, C.K., James, C., Kuri, V. & Brennan, C.S. (2002) Freeze-thaw stability & pasting behaviour of starch & starch xanthan gum systems In Progress in Rheology: Theory & Applied. (Ed F.J. Martinez Boza, A. Guerrero, P. Partal, J.M. Franco & J. Munoz) Publidisa, Sevilla, Spain. ISBN 84-607-4383-7 pp391-395.

45. Tudorica, C.M., E. Jones, Kuri , V. & Brennan, C.S. (2002) Evaluation of milk coagulation and curd rheological and structural characteristics as influenced by beta glucan incorporation. In Progress in Rheology: Theory and Applied. (Ed F.J. Martinez Boza, A. Guerrero, P. Partal, J.M. Franco and J. Munoz) Publidisa, Sevilla, Spain. ISBN 84-607-4383-7 pp405-408.

46. Brennan, C.S. & Kuri, V. (2001) Problem orientated learning activities: Biscuit dunking challenge - case study. In: Education in food science & technology. for the 21st century personal skills: the paradigm of active learning Walters, M (Ed.). University College Dublin. Pp284.

47. Ahmed, MRR, P. Northway, C.B. Brennan & V. Kuri. (2000). Microbiology of Kishk: A traditionally fermented food from Egypt [Microbiología de Kishk: alimento del Sur de Egipto fermentado tradicionalmente]. Proc XV Latin-American Cong. Microbiology and XXX Mexican Cong Microbiol. 9-13 April 2000, Merida, Mexico. Revista Latino-Americana de Microbiología 42 (Suppl.):618.

48. Amor, M.A., Brennan, C. S. Harris, N., Smith, D., Cantrell, I. & Griggs, D. (1999) Hydration and the influence on [patterns of modification during malting of barley. In Proceedings of the fifth Aviemore conference on malting, brewing & distilling. (I. Campbell and F.G. Priest eds.) The Institute of Brewing, London. pp403. ISBN 0900489 12 X.

49. Griggs, D., Cantrell, I., Shewry , P.R., Darlington, H.F., Harris, N., Brennan, C. S. & Smith, D. (1999) Understanding Malting quality. In Proceedings of the fifth Aviemore conference on malting, brewing & distilling. (I. Campbell & F.G. Priest eds.) The Institute of Brewing, London. Pp181-185. ISBN 0900489 12 X.

50. Brennan, C. S. Harris, N., Smith, D., Cantrell, I. Griggs, D. & Shewry, P.R. (1999) Malt Modification: the contribution of cell wall and protein degradation. In Proceedings of the fifth Aviemore conference on malting, brewing & distilling. (I. Campbell & F.G. Priest eds.) The Institute of Brewing, London. Pp403.ISBN090048912X

51. Brennan, C.S., Amor, M.A., Harris, N., Smith, D., Cantrell, I., Griggs, D., Shewry, P.R. & Tatham, A.S. (1996) From barley to malt: the influence of grain ultrastructure on modification. In Brewing Technology, The Market And The Environment Eds. J.A. Irvine & R.V. Wenn. Brewing Technology Services Limited, Surrey, UK. pp298-307.

52. Amor, M.A., Brennan, C.S., Cantrell, I., Griggs, D. & Harris, N. (1996) Hydration and the relationship with physical and physiological parameters influencing malting quality in barley. In Brewing Technology, The Market And The Environment Eds. J.A. Irvine & R.V. Wenn. Brewing Technology Services Limited, Surrey, UK. pp412-419.

53. Shewry, P, Broadhead, J, Fido, R, Down, G, Cantrell, I, Griggs, D, Smith, D, Brennan, C, Amor, M, Harris, N. & Tatham, A. (1996) Patterns of hordein synthesis and deposition in relation to barley malting quality. In Agri-Food Chemistry an interdisciplinary approach. Royal Society of Chemistry, London. pp124-127.

54. Shewry, P.R., Brennan, C.S., Tatham, A.S., Warburton, T., Fido, R., Smith, D., Griggs, D., Cantrell, I. & Harris, N. (1996) The development, structure and composition of the barley grain, in relation to its end use properties. In Cereals ’96. (C.W. Wrigley ed.) The Royal Australian Chemical Institute, Melbourne, Australia. pp158-162. ISBN 0909589895.

55. Brennan, C.S., Harris, N., Shewry, P.R., Tatham, A.S., Cantrell, I. & Smith, D.B. (1996) The relationship between barley endosperm texture, protein composition and malting qualities. In Proceedings of V International Oat Conference and VII International Barley Genetics Symposium. (A. Slinkard, G. Coles & B. Rossnagel eds.) The Brewing and Malting Barley Research Institute. pp5-7.

56. Cochrane, M.P., Brennan, C.S., Wilson, C.M. & Harris, N. (1995) Endosperm development in barley: starch and protein deposition. In Proceedings of the fourth Aviemore conference on malting, brewing & distilling. (I. Campbell & F.G. Priest eds.) The Institute of Brewing, London. pp253-257 ISBN 090048908 1.

57. Brennan, C.S., Harris, N., Shewry, P.R., Smith, D., Cantrell, I. & Griggs, D. (1995) Structural and biochemical differences in mature and developing barley cultivars in relation to malting quality. In Cereals ’95. (Y.A. Wiliams and C.W. Wrigley eds.) The Royal Australian Chemical Institute, Melbourne, Australia. pp438-444. ISBN 0909589860.

58. Brennan, C.S. (1995) Immunocytochemical investigations into the association of friabilin with wheat starch granules in relation to wheat endosperm texture. PhD Thesis London University.

59. Sulaiman, B.D., Brennan, C.S. & Schofield, J.D. (1994) Studies on friabilin proteins from wheat. In Gluten Proteins 1993. Association of Cereal Research. pp 634-639.

60. Brennan, C.S., Sulaiman, B.D., Schofield, J.D. & Vaughan, J.G. (1993) The immunolocation of friabilin and its association with wheat endosperm texture. Aspects of Applied Biology, 36: Cereal Quality III. pp 69-74. ISSN 0265-1491.

61. Sulaiman, B.D., Brennan, C.S., Schofield, J.D. & Vaughan, J.G. (1993) Some biochemical properties of friabilin and polyclonal antibody production. Aspects of Applied Biology, 36: Cereal Quality III. pp 61-68. ISSN 0265-1491.
Proceedings of conferences / unrefereed articles

62. Fagan, C.C, O’Donnell, C.P, Cullen P.J. & Brennan C.S. (2004). The effects of dietary fibre inclusion on the milk coagulation kinetics. Proceedings of the CIGR International Conference Beijing, China.

63. Jonsson, J., Kuri. V. & Brennan, C.S. (2003) Optimisation of inulin and beta-glucan in low-fat ice cream with potential prebiotic properties using response surface methodology. Proceedings of AACC / ICC International Dietary Fibre Conference 2003, May 2003, Noordwijkerhout, Netherlands). Pp82.

64. Tudorica, C.M., Kuri, V., Jones, T.E.R. & Brennan, C.S. (2003) Yoghurt rheology and microstructure as affected by barley b-glucan inclusion. Proceedings of AACC / ICC International Dietary Fibre Conference 2003, May 2003, Noordwijkerhout, Netherlands). Pp 81.

65. Tudorica, C.M., Kuri, V. & Brennan, C.S. (2003) The implication of dietary fibre incorporation into breads on their glycaemic response as evaluated by both in vitro and in vivo methods. Proceedings of AACC / ICC International Dietary Fibre Conference 2003, May 2003, Noordwijkerhout, Netherlands). Pp106.

66. Brennan, C.S., Kuri. V. & Tudorica, C.M. (2003) The importance of food structure in the glycaemic responses of carbohydrate rich foods. Proceedings of the AACC / ICC International Dietary Fibre Conference 2003, 18 - 21 May 2003, Noordwijkerhout, Netherlands). Pp38.

67. Symons, L.J.& Brennan, C.S. (2003) Pasting behaviour of beta-glucan starch gels: effect of barley beta-glucan on starch gelatinization and degradability. In Proceedings of Barley Technology / Cereals Chemistry 2003
http://www.cdesign.com.au/bts2005/pages/Papers_2003/papers/014BrennanC.pdf

68. Symons, L.J. & Brennan, C.S. (2003) Pasting behaviour of ?-glucan / starch gels: the effect of barley beta-glucan extracts on starch gelatinisation and degradation. Proceedings of Dietary Fibre 2003 (AACC / ICC / TNO, Netherlands) p79-80.

69. Winkler, B., Margerison, J.K. & Brennan, C.S. (2002) Mechanical properties of the hoof horn of the sole of dairy cows and its relationship to haemorrhage level and lameness . Proceedings of Society of Experimental Biology. Vol 132A, S77.

70. Tudorica, C.M., Kuri, V. & Brennan, C.S. (2002) The implication of dietary fibre incorporation into breads on their glycaemic response as evaluated by an in vitro method. In the proceedings of 7th International Vahouny Symposium on Dietary Fibre in Health and Disease. pp17.

71. Tudorica, C.M., Kuri, V. & Brennan, C.S. (2002) Is it possible to lower even further the GI of pasta? In the proceedings of 7th International Vahouny Symposium on Dietary Fibre in Health and Disease. pp21.

72. Fava, M.N.M., Alvarenga, N.B., Brennan, C.S., & Kuri, V. (2002) Effect of soluble and insoluble fibre in the rheological behaviour of low fat stirred yoghurt. Poster presented at Euroheo 2002 (European, British, Italian, Spanish and Portuguese Societies of Rheology meeting) April 24-26 Malaga Spain.

73. Moreno Mas M., Fuentes Barcos, N., Folland, E., Brennan, C.S. & Kuri, V. (2002) Characterisation of texture of lemon curd and influence of formulation in consumer acceptability Poster presented at Euroheo 2002 (European, British, Italian, Spanish and Portuguese Societies of Rheology meeting) April 24-26 Malaga Spain.

74. Winkler, B., Margerison, J.K. & Brennan, C.S. (2002) The use of texture analysis to assess the structural strength of hoof horn in dairy cows. In Proceedings of British Society of Animal Science Conference April 2002. York.

75. Kuri, V. & Brennan, C.S. (2000) Development of market-lead key graduate skills embedded with product development partnerships . Workshop presented at the Institute of Learning and Teaching Annual Conference 2000. 27-29 June 2000, York UK.

76. El-Nagar, G., Tudorica, C.M., Brennan, C.S. & Kuri, V. (2000) Influence of fibre addition on the texture and quality of stirred yoghurt Proceedings of the joint ICC/AOAC International Conference Dietary Fibre 2000, 13-18 May, Dublin, Ireland. Pp110.

77. El-Nagar, G.F, Clowes, G. Tudorica, C.M., Brennan, C.S. & Kuri, V. (2000) Rheological quality and stability of bio-ice cream with added fibre Proceedings of the joint ICC/AOAC International Conference Dietary Fibre 2000, 13-18 May, Dublin, Ireland. Pp111.

78. Tudorica, C.M., Johnston, L., Kuri, V. & Brennan, C.S. (2000) Dietary fibre addition into the cheese milk effects on the coagulationand curd properties Proceedings of the joint ICC/AOAC International Conference Dietary Fibre 2000, 13-18 May, Dublin, Ireland. Pp 118.

79. Tudorica, C.M., Kuri, V., & Brennan, C.S. (2000) Non-starch polysaccharides and fibre supplements to cereal based food products; biochemical and microstructural effects Proceedings of the joint ICC/AOAC International Conference Dietary Fibre 2000, 13-18 May, Dublin, Ireland. Pp 119.

80. Brennan, C.S. & Kuri, V (2000) Student and lecturer perception of appropriate learning environments. Conference Proceedings of Institute of Learning and Teaching, 1/086:58.

81. Kuri, V, & Brennan, C.S. (2000) Use of task-orientated co-operative activities to encourage student centred learning. Conference Proceedings of Institute of Learning and Teaching, 1/010:31.

82. Brennan, C.S., Wilson, C.M., Shewry, P.R. & Harris, N. (1995) Comparison of good and poor malting barley varieties: endosperm starch and protein in developing and mature grains. Proceedings of Royal Microscopical Society. 30/1:28 (9).

83. Brennan, C.S., Amor, M.A., Shewry, P.R. & Harris, N. (1995) Modification of matrix protein and carbohydrate reserves in good and poor varieties of malting barley. Proceedings of Royal Microscopical Society. 30/1:28 (10).

84. Harris, N., Spence, J. & Brennan, C.S., (1995) Cell walls in fruits and seeds. Proceedings of Royal Microscopical Society. 30/1:14.
Book Reviews, Editorials, Popular & General Publications

85. Brennan, C.S. (2005) Re-Defining Mineral Nutrition Book Review International Journal of Food Science and Technology (In Press).

86. Brennan, C.S. (2005) Vitamins: Their role in human nutrition. Book Review International Journal of Food Science and Technology (In Press).

87. Brennan, C.S. (2005) Chemistry and Technology of soft drinks and fruit juices. Book Review International Journal of Food Science and Technology (In Press).

88. Brennan, C.S. (2005) Is beer really good for you:- Beer and its health benefits. Health and Well-Being- Waikato Times. May 25th 2005, 11.

89. Brennan, C.S. (2005) Jamie Oliver and your child’s lunch box. Manuwatu Standard, New Zealand. May 4th 2005.

90. Brennan, C.S. (2004) Well being: Fish fatty acids to the rescue. Manuwatu Standard, New Zealand. December 22nd 2004.

91. Brennan, C.S. (2004) Beer and its health benefits. Manuwatu Standard 22nd September 2004.

92. Izquierdo Jimenez E., Vencatasamy, J., Brennan, C.S., & Kuri, V. (2002). Squid Processing: Control of texture after thawing in scalded and marinated squid. 'Excellence in Food Manufacturing' Event 12 November 2002, London. Food Processing Faraday and Advanced In DEFRA Food Manufacturing LINK, DEFRA.

93. Tudorica, C.M., Kuri, V. & Brennan, C.S. (2001) The effects of Non-starch polysaccharides on the rheology of foods. In Proceedings of the Industrial Modelling of Food Products Conference April 2001. University of Plymouth.

94. Brennan, C.S. (1999) Research and funding in universities. Editorial. AAB Newsletter 43, 2.

95. Brennan, C.S. (1999) Institute of Biology Paper on Genetically Modified Crops: An editorial revisited! AAB Newsletter 43, 8.

96. Linton, K., Moura de Magallraes, P. & Brennan, C.S. (1998) Microstructural changes of food products following the inclusion of non-starch polysaccharides and fibre supplements: implications of dietary nutrition. In Proceedings of Food Microstructure: Towards the year 2000. Leatherhead Food Research Association.

97. Brennan, C.S., Linton, K., Griggs, D., Cantrell, I. & Shewry, P.R. (1998) Cereal structure: its relationship to raw material quality and end product utilisation. In Proceedings of Food Microstructure: Towards the year 2000. Leatherhead Food Research Association.

98. Brennan, C.S. (1998) Editorial. AAB Newsletter 41, 1.

99. Brennan, C. S. (1998) Seed health and testing. Book Review AAB Newsletter 41,5.

100. Brennan, C.S. (1998) Experimental Sciences. Book Review AAB Newsletter 41, 6.

Books to be Published

101. Dietary Fibre Enrichment: Effects on Food Microstructure, Nutrition and Quality Eds C.S. Brennan and V Kuri. Blackwell Publishers, Oxford, UK. 2006 ISBN 1-4051-2151-3

Invitations to Present at Conferences 2004/2005

May 2004 ICC/ACC International Bread Congress, Harrogate, UK.

June 2004 NZIFST Conference, Hamilton, NZ.

Sep 2004 IFNHH Autumn Seminar Series, Massey University, NZ.

April 2005 6th Australia Dietary Fibre Conference, Adelaide, AU.

April 2005 Assessment of Learning Conference,
           Bioscience Network, Reading, UK (colleague presented)

May 2005 10th International Starch Conference, Moscow, USSR.           (Forced to withdraw for family reasons).

June 2005 Teaching Excellence conference,
          Wrexham, UK. (Declined).

Nov 2005 Functional Foods 2005, Auckland University,
         Auckland, NZ

Selected Papers to be submitted / or to be submitted to International Journals during 2005.

• Johanssan, J., Brennan, C.S. & Kuri. V. The use of response surface methodology in the optimisation of inulin and beta-glucan in low-fat ice cream. (Submitted to International Journal of Food Science and Technology).

• Brennan, C.S., Perrin, C., Blatchford, N., Folland, E., Fuller, M.P.,& Chamberlain, J. The Role of Tempering in Optimising the Milling Performance of Wheat Blends. (To be submitted to Journal of Field Crops).

• Hall, C. & Brennan C.S. Effect of fenugreek additions on the pasting and rheological profiles of flour. (To be submitted to Journal of Food Science).

• Cleary, L., Andersson, R. & Brennan, C.S. A comparison of the behaviour and susceptibility to degradation of two barley ?-glucan fibre fractions, Glucagel™ and an aqueous-ethanol extract, in a white wheat bread, during fermentation, baking and in vitro digestion. (To be Submitted to Journal of Agriculture and Food Chemistry)

• Cleary, L., Andersson, R. & Brennan, C.S. A comparison of the behaviour and susceptibility to degradation of a high and a low molecular weight ?-glucan in a white wheat bread, during baking and in vitro digestion. (To be Submitted to Journal of Agriculture and Food Chemistry)

• Cleary.L., & Brennan.C.S. Physico-chemical characteristics of barley beta glucan enriched pastas. (Submitted to International Journal of Food Science and Technology).

• Pinnamaneni, S. Brennan, C.S., Nils-Asp, G. Effect of Inulin and sucrose esters on dough and bread properties.
(To be submitted to International Journal of Food Science and Technology).

• Pinnamaneni, S. Brennan, C.S., Nils-Asp, G. The physico-chemical and nutritional implications of fenugreek additions to breads (To be submitted to International Journal of Food Science and Technology).

• Brennan, C.S. & Mais, A. Pasting properties of starch, and rheological properties of gelled systems, derived from Kumara tubers. (To be submitted to International Journal of Food Science and Technology).

• Tudorica, C.M. & Brennan, C.S. Comparison between in vitro and in vivo determination of glycaemic index of breads. (To be submitted to British Journal of Nutrition).

• Tudorica, C.M. & Brennan, C.S. Role of non starch polysaccharides in improving yoghurt consistency. (To be submitted to Journal of Food Science).

Appendix 2 List of Research Awards to Charles Brennan

1995 :
Royal Society UK 1 month $ 5,400
Travel Award to initiate international collaboration between Adelaide University Australia and Durham University UK in the field of barley research, and to investigate the potential use of atomic force microscopy in starch structure and function.

1996 :
Kelloggs UK 3 months $ 20,250
Investigation of the structure of corn grits used in the manufacture of cornflakes and optimisation of process conditions to retain cornflake integrity.

Kelloggs UK 1 month $ 5,400
Microscopical examination of extruded and puffed breakfast cereals.

1997
BBSRC UK 4 years $ 685,800
Multidisciplinary research award investigating the genetical, environmental and structural factors affecting the malting and brewing quality of barley.

1998
CVE grant 18 months $ 7,000
Centre for Innovation and External Developments (Plymouth). Electronic delivery of teaching resources to the food industry.

Egyptian Government 6 months $ 1,800
Study visit for an Egyptian lecturer to research aspects food quality in relation to raw material composition.

European Social Fund 18 months $ 111,780
Development of professional development courses for the agri-food industry.

Bay Tree Foods 36 months $ 202,77
Department of Trade and Industry and Department of Food, Environment and Rural Affairs award to increase sales and profitability through the implementation of food technology into a local SME (Bay Tree Foods).

University of Plymouth 24 months $ 67,500
Research award to investigate the effect of dietary fibre additions on the structure and texture of cereal and dairy foods.

University of Plymouth 24 months $ 67,500
Research award to investigate the role of endosperm hardness in effecting the digestibility of grain for ruminant nutrition.

1999
Monksmill Bakery 3 months $ 7,000
Optimisation of packaging operations to extend the shelf-life of bread.

Egyptian Government 6 months $ 3,780
Study visit for an Egyptian lecturer to research aspects food quality and safety.

Hazelwood Foods Ltd 2 months $ 7,000
Problem solving research on optimising flour performance for pastry production and the influence of flour protein in affecting the degree of pastry layering.

Avilton Foods 36 months $ 194,400
Department of Trade and Industry and Department of Food, Environment and Rural Affairs award to determine wheat quality characteristic relevant to optimising pasta and noodle production.

2000
Seale Hayne Education Trust 12 months $ 10,000
Project to support research examining the effects of fibre inclusion of foods on the nutritional characteristics of those foods.

CFF International Gbh 6 months $ 2,160
Investigation into the effects of Bamboo Fibre on the nutritional characteristics of cereal based foods.

2001
European Framework 5 project 42 months $ 1,107,000
Biochemical structural evaluation of maize plants in relation to silage utilisation and dairy food quality.

Dartington Food Company 12 months $ 1,600
Optimisation of canning process for select preserves.

Abbey Vale Bakery 24 months $ 202,500
Cereal raw material quality and HACCP analysis in optimising pastry product quality.

South West Regional Development Agency 6 months $ 59,400
Collaborative evaluation of emerging technologies within the South West Food Industry.

2002
Syrian Government 40 months $ 167,500
Research project investigating factors affecting the milling and end-use properties of durum wheat.

Syrian Government 6 months $ 2,000
Short-term research project investigating the relationship between amylose and amylopectin content of starch and starch granule protein composition on the pasting properties and final end-use of wheat flour.

PERA / DTI 3 months $ 2,500
Department of Trade and Industry award investigating the effect of heat processing on meat texture and structure.

HGCA 12 months $ 121,500
Home Grown Cereals Association award investigating the potential use of barley beta-glucan in human food.

RODOPI Dairy Industry 48 months $ 21,600
Research sponsorship of Ph.D. student investigating factors affecting cheese (feta) texture and structure.

2003
Shipton Mill 24 months $ 243,000
Department of Trade and Industry and Department of Food, Environment and Rural Affairs award to determine the factors contributing to the variability of wheat endosperm texture and milling potential.

Pullins Bakery 36 months $ 302,400
Department of Trade and Industry and Department of Food, Environment and Rural Affairs award to Implement technology advancements into bakery industry and optimize sandwich processing.

Total Pre Massey funding $3,630,540

2004
Sensus Ingredients, Netherlands $11,000
Determination of the role of inulin ingredients in reducing the glycaemic index of breads.

Meneba Mills Ltd, Netherlands $ 9,000
The role of wheat bran in the functionality of biscuits.

MURF Summer Scholarship $ 6,750
Investigation of NSPs in functional foods.

2005
Sri-Lankan Government PhD visiting scholarship $ 30,000
Factors affecting gut microlfora adhesion to dietary fibre enriched foods, and the determination of the role of gut microflora in the fermentation of dietary fibres and resultant short chain fatty acid release.

Seafood Innovation Ltd / Prepared Foods (NZ) $350,000
Research and development of a processing aid to change paua from black to blonde-nutmeg colour (In conjunction with Mr Mike Rockell and Dr Brian Wilkinson).

Funding since arriving at Massey (14 months) $406,500

Total research awards in the last 10 years in excess of $4,000,000

* Award values prior to appointment at Massey were in GBP and have been converted.

Appendix 3 Details of Undergraduate Research / Postgraduate Dissertation supervision

Current PhD, MPhil and postgraduate supervision.

Miss Carmen Tudorica
“Effects of dietary fibre on the nutritional quality of foods.”
PhD Completed late 2004.

Mrs Gail Hastings
“Effects of Maize maturation on starch characteristics.”
MPhil Completed late 2004.

PhD

Mr Jihad Samann
“Milling properties of Syrian Durum wheat cultivars.”
Current

Mr Dimitris Tsigkros
“Factors affecting Feta cheese structure and texture.”
Current

Miss Louise Symons
“Extraction and characterisation of barley beta-glucan.”
Current

Mrs Dipika Binosha Fernando
(Second supervisor with University of Sri Jayewardenepura,
Sri Lanka) Current

MPhil

Mrs Claire Perrin
“Factors affecting flour quality in relation to grain quality and storage”
Current

Postgraduate students

Mr Andrew Legg
“Use of RVA in determining Cheese quality” M/DairyScTech 2005

Mr Sunil Pinnamaneni
“Role of soluble and insoluble fibre on starch digestibility” Joint MSc student with Lund University.

Mr Pradyumna Gampala
“The role of viscoactive agents in regulating the rheological profile of functional foods” Joint MSc student with Lund University.

Mr Anton Mais
“Utilisation of Kumara and Cassava starch and flour fractions in improving the nutritional quality of cereal based foods”
PGDip Tech student

Mr Fiad Hamman
“Food uses of Iraq barley” MSc student with Baghdad University, Iraq

PhD External Examiner

• Auckland University- Dongxiao Sun 2005

• Auckland University- Jason Trethewey 2005

• Lincoln University- Rhamerdian Rhusi 2005

Selected supervision of visiting researchers

• Dr Makhlouf Mohamed Mahmoud (Cairo University Egypt) 2001

• Prof G El-Nagar (Cairo University Egypt) 2002

• Prof G H El-Khayat (Damascus Uiversity, Syria) 2002

• Prof A. Naddaf (Alepo University, Syria) 2005

Undergraduate and postgraduate students previously supervised

1. Kaa, W. 2005. Physico-chemical and processing characteristics of the Maori potato. Hons. Project Massey University.

2. Edwards S 2004 The role of NSPs in the extensibility of dough. Hons Project. BSc. Food Quality and Product Development. Plymouth.

3. Seargent K 2004 The effect of fat and lamination on puff pastry quality. Hons Project. BSc. Food Quality and Product Development. Plymouth.

4. Perrin, C. 2003. Application of inulin in improving the shelf-life stability of cakes. Hons Project. BSc. Food Quality and Product Development. Plymouth.

5. Vancatasamy, J. 2003. Improving the safety and sensory properties of squid by marination and fermentation. MSc. Food Product Development Management. Plymouth.

6. Paraskeva, M.F. 2003. The role of fat and protein contents in Greek Feta cheese quality. MSc. Food Product Development Management. Plymouth.

7. Jonsson, J. 2002. Optimisation of texture and sensory quality of prebiotic, low-fat yoghurt icecream. MSc final Project. (Gottenberg U. -Sweden) University of Plymouth.

8. Martinez-Izquierdo, E. 2002. Textural and structural changes in squid tenderized under enzyme and temperature treatments. Hons Project. BSc. Food Quality. Plymouth.

9. Paraskeva, M.F. 2002. Consumer attitudes and perception of available organic milk: A comparison of the British and Greek situation. Hons Project. BSc. Food Quality, Product Development and Nutrition. Plymouth.

10. Benham E. 2002. Industry perception of factors driving the increase in organic food sector. Honours Project. BSc. Food. Plymouth.

11. López Riquelme, C.2002. Influence of fat and fibre in the texture and sensory attributes of cream cheese applying response surface methodology. Honours Project. BSc. Food. Plymouth.

12. Samueyl, E. 2002. Physicochemical characteristic of biscuits in relation to fracture mechanics. Hons Project. MSc. Food Quality and Product Development. Plymouth.

13. Fava, N. 2001. The effect of soluble and insoluble fiber in the rheological behaviour of low fat stirred yoghurt. Honours Project. BSc. Food (Erasmus). Plymouth.

14. Leite, R. 2001. Effect of fiber addition in the quality bread. Honours Project. BSc. Food (Erasmus). University of Plymouth.

15. Moreno Mas M. 2001. Rheological characterisation of commercial lemon curd on retail in the UK. Honours Project. BSc. Food (Erasmus). Plymouth.

16. Fuentes Barcos, N. 2001. Development of a key quality attributes methodology based on consumer acceptance to benchmark fruit preserves. Honours Project. BSc. Food (Erasmus). University of Plymouth.

17. Roberts, S. 2001. Consumer perception of organic food products. Honours Project. BSc. Food Quality and Product Development. University of Plymouth.

18. Jeng C. 2001. In vitro digestibility of beta-glucan added pasta. Honours Project. BSc. Food Quality and Product Development. Plymouth.

19. Gilbert, S. 2000. Consumer perception of organic carrots using sensory analysis. Honours Project. BSc. Food Quality Management. Plymouth.

20. Monros Galan, C. 2000. Influence of fibre addition in the chemical composition and texture of soft cheeses. Honours Project. BSc. Food (Erasmus). Plymouth.

21. Vazquez Blanco, O. 2000. Quality attributes of Kishk (fermented milk-wheat mixture): Microbiology and physical properties. Honours Project. BSc. Food (Erasmus). Plymouth

22. Ryde, A. 2000. Factors affecting cereal grain hardness. Honours Project. BSc. Food Quality and Product Development. Plymouth.

23. Hastings, G. 2000. Factors affecting the invitro digestability of fibre enriched breads. Hons Project. BSc. Food Quality and Product Development. Plymouth.

24. Pastor I Martorell, V.D. 2000. Relationship between the cereal grain texture and the end use. Honours Project. BSc. Food (Erasmus). Plymouth.

25. Gibbons, E. 2000. Effect of inulin ingredients on the shelf-life of cakes. Hons Project. BSc. Food Quality and Product Development. Plymouth.

26. Lewis, P. 1999. Role of fat in puff pastry quality. Hons Project. BSc. Food Quality and Product Development. Plymouth.


Appendix 4 Detailed information concerning previous employment

October 1989- July 1990 Assistant Scientific Officer in Plant Pathology at M.A.F.F. (A.D.A.S. Station, Wye, Ashford, Kent).

Duties included conducting experimental work on the mode of attack and control of mushroom pathogenic fungi and bacteria; the control of the adult vine weevil; routine culturing of bacterial and fungal stocks; investigations and identification of unknown plant pathogens; and field work helping conduct field trials. It was my responsibility to write reports on the research conducted and present this data to the companies who had funded the research.

August 1990-June 1993 Research Assistant to a Food Structure Research Group at King's College, London University, Camden Hill Road, Kensington, London, W8 7AH.

Duties included immunocytochemical investigations into a wheat starch granule protein which appeared to affect the endosperm texture of wheat. Research involved starch preparation; protein extraction; purification and raising of polyclonal antibodies; SDS-PAGE electrophoresis; fluorescent, light and electron microscopy; and particle size analysis. Additionally the job required me to conduct some lecturing and demonstrating work in a 3rd year BSc course in `Food Microscopy'. During the course of my duties I was also required to help in the classification of food tissue in materials sent by other industry and government institutions to the college for identification; conduct other microscopic and biochemical investigations for projects within the department. Consultancy included working as an expert witness for the Metropolitan Police.

• June 1993- October 1997 Senior Research Assistant to Biological Sciences Department.

Duties included working on a joint BBSRC / industry project concerning the immunolocation of hordeins in barley endosperm during the malting process, the effect of malting on the endosperm structure of barley, and the relationship of the endosperm structure and texture to endosperm utilisation and enzyme activity within the malted grain. Work included use of conventional light and fluorescence microscopy for immunocytochemical investigations; the use of electron microscopy; the development of novel techniques to study structural and textural parameters of cereal utilisation; determination of dynamics of the biochemical utilisation of germinating grain; and the relationship between cereal structure and plant enzyme activities. The collaborative nature of the project between both industrial and academic institutions meant that I was responsible for the writing of research reports (every six months) and the presentation of these results at various meetings throughout the year. Administrative duties included the control of grant finances and the production of student assessments. Additional duties include the supervision and tutoring of second and third year Biological Science BSc students both in their practical research experiments and general university education (i.e. the use of computer programmes, writing of dissertations and literature retrieval). I was also responsible for the supervision of students conducting third year projects, MSc and PhD students in their experimental work. Teaching duties included academic tutoring to second year students and lecturing in the first year course on Cell Biology (microscopy techniques and uses) and the third year course on Crops an Plant Production. I was also responsible for the formulation and execution of new research proposals and grant applications (awarded in excess of £250,000) and the development of research links with other institutions.

• November 1997- June 2004 Principal Lecturer in Food Science University of Plymouth.

Duties included:-Teaching on a range (13) of undergraduate and postgraduate modules across food, crops and animal pathways (including:- cereal quality and technology, new product development, food and beverage studies, vegetable crop quality and unit operations, organic agriculture, organic food production, food and human nutrition and evaluating food quality).

Course design and modular review, in particular the curricular development and verification of MSc study routes in applied sciences (including food science and animal science) and developing modules available for students of a new school of nutrition. Development of 6th form school days and short-term research experience courses for students considering careers in Applied Sciences. Organisation of short courses and training opportunities for industry on cereal science; texture within foods systems; sensory analysis; organic food production; and new product development. Involvement in student centered learning and distance learning opportunities, including educational research on the methods both students and staff use to facilitate learning in different environments. Additional duties included the supervision and tutoring of second and third year. Supervision of third year project, MSc and PhD students and post graduate students in their experimental work.

Active research in cereal science; malting and brewing science; wheat endosperm texture; human nutrition; the effects of dietary fibre additions of food in food structure and function; functional foods; and interactive learning environments / how students learn. A large part of this activity was related to liaising with local and national industry to problem-solve food technology case studies.

Design and acquisition of grants from industry and grant award bodies. Research activities featured collaborations with regional and international industries, European grant bodies and international governments. Examples of these are research projects on dietary fibre in foods, one with CFF International, and another with a consortium of partners including Bio-Futures Active (USA), together with other collaborative research with National Starch USA, and Megazyme International (on resistant starch). An award of a Framework 5 proposal in collaboration with 8 EU partners (including Syngenta Seeds) was just one example of this. The 4 year project, is part of a larger multidisciplinary $ 3.3 million project, aimed to investigate the genetical, biochemical and structural composition of maize plants in relation to silage production. I managed a research team of in excess of 15 staff.

• June 2004 Associate Professor in Food Science Massey University.

My current position has enabled me to further my research, teaching, leadership and management skills within the context of the promotion of the Institute of Food, Nutrition and Human Health, and the development of a coherent research team investigating carbohydrate utilisation in food systems.

Teaching requirements has seen me participate in the lecturing and laboratory sessions for 5 undergraduate papers (Food Technology in Society; Food Formulation; Food Assessment; Food Characterisation; Food Preservation III) acting as paper co-ordinator. Actively engaged in the review of Chemistry teaching into the Food Technology and Engineering majors.

Research has continued to be a major component of my role within the Institute. During the past 10 months over 10 research funding applications have been submitted, including collaborations with staff within the Food cluster, Human Nutrition Cluster, and academics from the Institute of Fundamental Science and the Riddet Centre. A degree of success has been achieved with a potential of funding in excess of $400,00 being awarded with respect to grant applied for. Additionally, despite the move from the UK to New Zealand, I have been able to continue publishing from my research team with in excess of 10 peer-reviewed publications being published since June 2004. My personal research team of PhD and postgraduate students remains at 10 (with strategic use of international collaborations with overseas universities).

Team leadership of my personal research team, and also the group of staff “Tailoring Food Benefits”, continues to be effective with a number of the personnel developing as key researchers for the future by reaching levels of success in obtaining research funding, and publishing in relatively high impact journals. Acting as mentor to three staff members.

Outreach activities include presenting at 2004 Autumn Institute workshop, invited presentations at conferences in Australia, UK, Russia, and New Zealand. I was responsible for the organisation of a Massey Texture Analysis workshop presented at both the Albany and Palmerston North Campus, involving a key speaker from the UK and showcasing the research potential of the University to industrial attendees. Involved in the promotion of the institute through public awareness (regularly writing for the Manawatu Standard health columns), school visits, visits from research awarding bodies (Institute meeting with Bruce Scoggins, Director of HRC). Member of the organising committee of the Nutrition Society of NZ conference 2005.

Peer-acceptance is demonstrated by invitations to act as an external PhD examiner for two students at Auckland and one at Lincoln University. Additionally, I have been invited to submit four research review papers to international journals, and act as an expert witness in relation to a dispute in a Patent case.


Appendix 5 Examples of International Collaborations

1. School of Biological Sciences,
   University of Plymouth, UK 2004-

Contact: Prof Mick Fuller Head of Graduate School
         Dr Jean Margerison

4 joint supervised PhD students still progressing; collaborations continuing on existing animal nutrition and welfare projects as well as human nutritional research; numerous research publications through existing PhD students.

2. Faculty of Science Damascus University Syria 2000-
Contact : Professor Ghassan El Kahayat Dean of the Faculty

Responsible for the supervision of research professors conducting overseas secondments; pivotal to the instigation of a memorandum of Understanding between Damascus University and Plymouth University which saw 8 PhD students registered at Plymouth University between 2002-2004; on going research collaborations on Syrian food quality; 4+ papers resulting from collaborations since 2003.

3. Faculty of Science, Baghdad University, Iraq 2000-
Contact : Professor Amira Albaldawi

Collaborated in a number of projects on cereals and meat science, resulted in a recent publication; acting as external supervisor of an MPhil student researching nutritional uses of barley.

4. Faculty of Agricultural Sciences, Lund University and Uppsala University, Sweden 2003-
Contacts : Prof Nils-Asp (Lund)
           Ass/Prof Roger Andersson (Uppsala)

Collaborations on the purification and characterisation of dietary fibres (notably barley beta-glucans) and the effect of processing on depolymerisation; joint supervision of MSc students in the field of dietary fibre and human nutrition; 3 research publications in final stages of drafting.

5. Department of Food Science, Dublin University, Ireland 2000-
Contact : Dr Colm O’Donnel

Initial collaboration with aiding the supervision of PhD student investigating the effect of gums and stabilisers on cheese coagulaton; latterly collaboration in a project involving a postdoctoral researcher investigating the optimisation of cheese processing.

6. Campden and Chorleywood Food Research association, UK. 2002-
Contacts : Dr Carmen Tudorica
           Dr Philip Greenwell

Collaborations continuing on the application of NSPs into cereal food systems, and the determination of factors affecting the shelf-life and staling properties of cereal based foods. Separate research theme on the role of friabilins (Puroindolines) in contributing to cereal endosperm hardness and milling; 3 research publications from 2004.

7. Department of Food Technology, Combined Universities of Zurich, Switzerland 2005-
Contact : Dr Thomas Luti

Preliminary student and research collaborations, proposed undergraduate student exchange on research projects for October 2005, and subsequent MSc supervision.

8. University of Sri Jayewardenepura, Sri-Lanka, 2005
Contact : Prof A. Bamunarachi
Joint supervision of PhD project on the adhesion of gut microflora to dietary fibre and their effect on short chain fatty acid production.

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