John Taylor is a full Professor in the Department of Food Science and is Research Theme Leader for Functional Biomolecules and Foods in the Institute of Food, Nutrition and Well-being at the University of Pretoria. He undertakes research into the quality and processing of African cereal grains, especially sorghum and millets in four interrelating areas: Grain quality, with specific emphasis on nutritional quality, Malting and brewing, Gluten-free baked goods, and Protein-based biomaterials.
He has been supervisor and co-supervisor of some 80 MSc and PhD graduates and postdocs from across sub-Saharan Africa, many of whom now hold senior positions in academia, government and industry in Africa and across the world.
John is author and co-author of some 140 papers in peer-reviewed scientific journals, 24 book chapters, many technical reports to industry, and has co-edited a monograph on Pseudocereals and Less Common Cereals. He is an Editor of the Journal of Cereal Science (Elsevier) and a member of the Editorial Boards of the journals Quality Assurance and Safety of Crops and Foods (Wiley Blackwell) and Food Biosciences (Elsevier).
During 2009 to 2010 he served as President of the International Association for Cereal Science and Technology.
He is recipient of several awards, including: Member of the Academy of Science of South Africa, recipient of the American Association of Cereal Chemists International’s (AACCI) Excellence in Teaching Award, Fellow of AACCI, Fellow of the International Academy for Food Science and Technology, Fellow of the Academy of the International Association for Cereal Science and Technology and recipient of the University of Pretoria’s Chancellor’s Award for Research. He is a B1-rated researcher “Researchers who enjoy considerable international recognition as independent researchers of high quality” according to the South African National Research Foundation.