First New Zealand recipient of Dairy Science Award

Professor Harjinder Singh has been named the 2008 recipient of the William C Haines Dairy Science Award, a prestigious worldwide commendation made by the California Dairy Research Foundation. He is the first New Zealander to receive the award, presented at a conference in San Francisco last month.

Professor Singh holds the University’s Fonterra chair in dairy science, and is co-director of the Riddet Institute, named a new Government-funded Centre of Research Excellence last year.

Executive director of the California Dairy Research Foundation Joseph O’Donnell says Professor Singh is an excellent candidate for the award, which recognises excellence in dairy research and development,

“He is an authority on milk proteins and their relationship to dairy technology and processing. His research has contributed to the fundamental understanding and functionality of milk proteins and hydrocolloids in food systems, knowledge that has formed the solid basis of the development of new dairy products with improved nutrition, functionality and shelf life.”

Professor Singh says many graduate students, postdoctoral scientists and collaborators at Massey University deserve to share the recognition that this award presents.

“And the continued support of the New Zealand dairy industry for multidisciplinary, fundamental work on milk protein structure and functionality at Massey University is also greatly appreciated.

“The ability of the dairy industry worldwide to innovate by developing new products with leading-edge functionality depends on how well the fundamental knowledge about dairy ingredients can be translated into product development ideas and concepts. Close interactions between industry and academic researchers are essential to make academic research more relevant and to facilitate uptake of knowledge by the dairy industry.”

Professor Nigel Long, Deputy Vice-Chancellor (Academic and Research), says the award is acknowledgement of the major contribution Professor Singh has made to the industry.

“Professor Singh has published more than 200 peer-reviewed papers and 15 book chapters, and holds four patents. He is a Fellow of the Royal Society of New Zealand, Fellow of International Academy of Food Science and Technology and a Fellow of the New Zealand Institute of Food Science and Technology. He serves as a member of the editorial boards of seven journals. We are extremely pleased that he has been recognised again internationally for this work.”

ENDS

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