John Taylor is a Senior Research Fellow in the Department of Consumer and Food Sciences of the University of Pretoria, South Africa
He is an Honorary President and Past president of the International Association for Cereal Science and Technology (ICC), fellow of ICC, AACCI and IAFoST and member of the Academy of Science of South Africa.
John is author of numerous scientific papers and book chapters on African cereal grains and their science and technology and nutritional quality. He is the current editor-in-chief of the Journal of Cereal Science. Recently, he has co-edited a monograph on the Ancient Grains: Sustainable and Nutritious Foods for the 21st Century and the new edition of the AACCI handbook on Sorghum and Millets: Chemistry, Technology and Nutritional Attributes.
John sums up his R&D passions as the three Bs – Bread, Beer and Biopolymers.