Colin Berry trained initially as a biochemist, obtaining a Master's degree from University College London and a PhD from London’s Royal Free Hospital School of Medicine. Most of his career was spent in biomedical research, including two years in Philadelphia (mechanism of phototherapy for neonatal jaundice) and a 12-year stint at a joint government/industry supported food research association, finally as Head of Nutrition and Food Safety. Chief research interests were investigating via lifespan rodent feeding trials the claims for long-term protective benefits of dietary fibre (DF). A significant protection of cereal DF against colonic diverticulosis was confirmed.
He also played a major role in characterizing thermally-generated amylose-resistant starch (RS3) in cooked starch products as short chain linear alpha-glucan crystallites, and in getting RS3 of heat-processed starches recognized (finally!) for labelling purposes as dietary fibre against determined opposition from analytical purists. Read More...
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