Wellington: A noted Indian-origin food scientist based in New Zealand has been honoured for his contribution in improving the quality, safety and processing efficiency of dairy food, a media report said on Friday.
Harjinder 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), technology news website voxy.co.nz reported.
Singh is the first recipient from outside North America of the prestigious award, given at a ceremony organised in Orlando, Florida.
“This recognition reflects our innovative and sustained dairy foods research activities at Massey during the last 25 years. Our programmes are characterized by excellent science combined with relevance to industry needs,” he was quoted as saying.
The award was created to recognise individuals whose research findings have allowed dairy food processors to develop new products and improve the quality, safety and processing efficiency of dairy foods.
He is co-recipient of the Prime Minister’s Science Prize (2012), the most prestigious science honour in New Zealand.
Singh was elected fellow of Royal Society of New Zealand in 2002 in recognition of distinction in research and the advancement of science.
He was also elected fellow of the International academy of Food Science and Technology in 2006. This fellowship recognises outstanding contributions to the field of food science and advancement of knowledge.
Singh, who has received several international awards, has published over 300 papers in international journals and books and is a co-inventor of 12 patents.