New Zealand is uniquely positioned to lead the world in
nutrition and disease prevention.
Such is the verdict of Charles Brennan, Professor in Food
Chemistry and Nutrition.
"As a scientifically sophisticated and technologically
innovative food-producing country with a health-conscious consumer
base and a political commitment to 'clean green' environmental
principles, New Zealand is well qualified to pursue a global
leadership role in the area of nutrition and disease prevention,"
says Professor Brennan.
Originally from the UK, Professor Brennan has recently been
appointed the first Professor of Food Science at New Zealand's
Lincoln University, where he joins the expanding disciplinary area
of food science and is a member of the Department of Wine, Food and
Molecular Biosciences.
He says the role of food scientists and the food industry in
achieving healthier foods is crucial, and sees 'bio prospecting'
(searching for and finding beneficial ingredients to put into food
and food systems), as the starting point for increasing export
opportunities for New Zealand.
"Historically New Zealand has often shown a willingness in this
direction, such as with the introduction of iodine to salt in the
1920s for the prevention of iodine deficiency disorders like
goitre, and earlier in the Plunket Society's work improving the
diet of malnourished infants and highlighting the link between
rickets and diet."
Professor Brennan says, "Lincoln University has been remarkably
successful over the years in producing innovative solutions for the
food industry, we have a great team at Lincoln University busting
with ideas to create a bright future for the food
industry. Our close relationship to all of the crown research
institutes - for instance AgResearch and Plant and
Food - will mean that we have a unique opportunity to create
wealth and health for New Zealand and beyond."
Professor Brennan is internationally known for his research in
the interface between food science and human nutrition, looking at
how bio-active ingredients and processing manipulate the
nutritional quality of foods. His work has led to the
authorship and co-authorship of over 200 scholarly works. He
has a PhD in Food Science and Human Nutrition from the University
of London, and is currently an editorial board member of five
internationally peer-reviewed journals.
