Barry McCleary received his BScAgr, PhD and DScAgr degrees from the University of Sydney. His research has focussed on the development and validation of analytical procedures for the measurement of carbohydrates and enzymes of importance in the production, processing and quality of cereal, fruit and food products. He started his career as a research scientist with NSW Agriculture (Australia). In 1988 he founded Megazyme, to facilitate the commercialisation of the methodology he was developing, making it generally available. Many of the methods developed have been validated through interlaboratory studies under the auspice of ICC, AOAC International, Cereals & Grains and Codex Alimentarius. Validated methods include those for -glucan, total, damaged and resistant starch, fructan, dietary fibre, available carbohydrates and -amylase. The methods for dietary fibre (ICC 185 and 191; AOAC 2017.16, 2022.01; C&G 32-60.01, 32-61.01) are now international standard methods having been adopted by Codex Alimentarius as Type1 Methods.