Charles Stephen Brennan is a professor of food science at RMIT University, where he is the dean of the School of Science. He previously worked at Lincoln University as a member of the Faculty of Agriculture and Life Sciences. His research interests lie in the interface between food science and human nutrition, with a particular interest in how bioactive ingredients and processing manipulate the nutritional quality of foods, particularly the role of plant dietary fibre in manipulating the glycaemic response. He is a graduate of London University, Wye College (BSc in applied plant science) and King’s College London (PhD in food science and nutrition). He has also worked at Durham, Plymouth, Massey, and Manchester Metropolitan University. In 2015, he was elected a New Zealand Institute of Food Science and Technology Fellow. In 2020, he was awarded an Honorary Fellowship of the UK Institute of Food Science and Technology in recognition of “an extensive personal contribution to the working and progress of the Institute and the food science and technology profession”.