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Philip Creed



  • Philip Creed

    1998 - PhD Sensory Analysis, Bournemouth University

    1970 - BSc (Hons) Chemical Engineering, The University of Manchester


    Dr Creed is an experienced food scientist with many years in both academic and commercial communities. After his PhD examining factors affecting consumers’ acceptance of prepared foods, he continued his research at the Institute of Food Research in Bristol, where he also consulted for the refrigeration, meat and food industries. He then taught food chemistry, sensory analysis, quality management and research methods at Bournemouth University, UK. Dr Creed also has extensive experience in developing international food standards for the European Commission. Currently, he is a member of the editorial board of the International Journal of Food Science and Technology and also reviews manuscripts for other journals. Dr Creed has published over 100 journal articles, book chapters, conference papers and research reports. He has also presented and been an invited speaker at numerous congresses. He has peer reviewed papers for almost 30 years, the majority from non-native English speaking authors. Dr Creed began working with Edanz as an editor in fields associated with food science and technology in 2013.