Harjinder Singh, Ph.D., has received the 2015 IDFA Research Award in Dairy Foods Processing in recognition of his research accomplishments regarding milk and milk products. Singh holds an industry‐endowed chair in Dairy Science and Technology at Massey University in New Zealand.
This prestigious award, previously presented by the Milk Industry Foundation, is awarded annually to leading researchers in the field of dairy science to recognize those whose findings have allowed processors to develop new products and to make significant improvements in the quality, safety or processing efficiency of dairy foods. The adoption of the findings must affect a significant portion of the dairy foods industry, and particular attention is paid to the long-term importance of the findings and application.
Singh received his B.S. and M.S. degrees in 1979 and 1981, respectively, from the Punjab Agricultural University in India and his Ph.D. degree in 1986 from the University College Cork in Ireland. In 1989, Singh joined the Department of Food Technology at Massey University, where he became a full professor in 1998. He has published 285 peer‐reviewed papers, 33 book chapters and three edited books. He is co-inventor of 10 patents and has received numerous awards and honors.
Singh received the IDFA award this month at the annual meeting of the American Dairy Science Association, an international organization of educators, scientists and industry representatives.
For more information about the awards, contact Cary Frye, IDFA vice president of regulatory and scientific affairs, at firstname.lastname@example.org.