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Indian-origin food scientist gets International Award

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 HARJINDER SINGH, head of Massey University’s Institute of Food Science and Technology, an Indian-origin scientist based in New Zealand is the first recipient from outside North America to get the prestigious “International Dairy Foods Association Award”.

American Dairy Science Association (ADSA) said that this international award is given for his contribution in improving the quality, safety and processing efficiency of dairy food.


  • This award is 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.


  • He is co-recipient of the Prime Minister’s Science Prize (2012), the most prestigious science honor in New Zealand.
  • He was elected as fellow of the International academy of Food Science and Technology in 2006. This fellowship recognizes outstanding contributions to the field of food science and advancement of knowledge.
  • Singh was elected fellow of Royal Society of New Zealand in 2002 in recognition of distinction in research and the advancement of science.
  • 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.