Prof John Taylordeveloper
Prof John Taylor is a Professor of food science at the University of Pretoria and theme leader in the University’s Institute for Food, Nutrition and Well-being.
He is an Honorary President and Past president of the International Association for Cereal Science and Technology (ICC) and fellow of ICC, AACCI and IAFoST.
His life mission is research, development and implementation work on the nutritional quality and processing of African cereal grains, particularly sorghum and millets, with the aim of improving food security and developing Africa’s food industry. An equally important aspect of this mission is educating and training people from the region in food science and technology.
John’s current research focus and passion is understanding the science and developing technology to produce wheat-like leavened bread from maize and sorghum.
His is author of numerous scientific papers and book chapters on African cereal grains and an editor of the Journal of Cereal Science. He is presently editing a monograph on Ancient Grains and is senior editor of the new edition of the AACCI handbook on sorghum and millets.