Harjinder Singh, a noted Indian-origin food scientist based in New Zealand has been honored for his contribution in improving the quality, safety and processing efficiency of dairy food. Singh, who was recently named head of Massey University's Institute of Food Science and Technology, was conferred the 'International Dairy Foods Association Award' in dairy food processing by the American Dairy Science Association (ADSA).
The 'International Dairy Foods Association Award' was created to recognize individuals whose research findings have allowed dairy food processors to develop new products and improve the quality, safety and processing efficiency of dairy foods. Singh happens to be the first recipient from outside North America of the prestigious award, given at a ceremony organized in Orlando, Florida. He is also the co-recipient of the Prime Minister's Science Prize (2012), the most prestigious science honor in New Zealand.
Singh said, "This recognition reflects our innovative and sustained dairy foods research activities at Massey during the last 25 years. Our programs are characterized by excellent science combined with relevance to industry needs."
In recognition of distinction in research and the advancement of science, Singh was elected fellow of Royal Society of New Zealand in 2002. In 2006, he was also elected fellow of the International academy of Food Science and Technology. This fellowship recognizes outstanding contributions to the field of food science and advancement of knowledge. Singh has received several international awards and has published over 300 papers in international journals and books and is a co-inventor of 12 patents.