Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition.
His research has focused on food colloids, food ingredient functionality, functional foods and food structure-nutrition interface. He has published over 300 papers in international journals, and is co-inventor of 12 patents which have formed the basis of several commercial innovations.
His international standing and outstanding contributions to food science have been recognised by several prestigious awards: the William Haines Dairy Science Award (USA) and the Marschall Rhodia International Dairy Science Award (USA), Massey University Research Medal, JC Andrews Award and the Shorland Medal. He is an Elected Fellow of the Royal Society of New Zealand and of the International Academy of Food Science and Technology (2006). In 2012, he was the co-recipient of the Prime Minister’s Science Prize, the highest science honour in New Zealand. In 2015, he was elected a Fellow of the Institute of Food Technologists (USA) and also received the International Dairy Foods Association Research Award in Dairy Foods Processing (USA).