11 November 2011
Prominent dairy scientist awarded Shorland Medal
Professor Harjinder Singh, co-director of the Riddet Institute, has been awarded the New Zealand Association of
Scientists Shorland Medal 2011. The award was announced last night at an awards ceremony in Wellington.
Professor Singh, who holds a Fonterra Chair in Dairy Science at Massey University, is considered a world authority on
milk proteins and their relationship to dairy technology and processing. His work has been characterised by innovation
as well as the ability to translate laboratory-based findings to the food industry.
Professor Singh has been a major figure in the development of dairy science research at Massey University and his
research has had a major international impact, both in the dairy industry and academic community. His contributions have
been recognised by a number of international awards including the William Haines Dairy Science Award (2008) from the
California Dairy Research Foundation (USA) and the Marschall Rhodia International Dairy Science Award (2001) from the
American Dairy Science Association (USA); and fellowships such as FRSNZ and FIAFoST. He has received considerable
funding support for his research from FRST, Fonterra and many international food companies and organisations.
Riddet Institute Chair Dr Jim Watson said, “This award is well deserved. Professor Singh is one of the founders of the
Riddet Institute and helped to secure its Centre of Research Excellence status in 2007. Not only is he highly esteemed
in international science but he is also highly respected in global food industry circles. He has that rare ability to
achieve in both spheres at the highest level.”
Massey University Vice-chancellor Steve Maharey said Professor Singh was a great ambassador for the university.
“Professor Singh is a highly-valued member of the academic staff and his achievements and empathy with postgraduate
students have helped enhance Massey University’s reputation as a world-leader in agrifood research and education”
Earlier this year, Professor Singh also received the JC Andrews award, the most prestigious award made annually by the
New Zealand Institute of Food Science & Technology (NZIFST).
The Shorland Medal is awarded in recognition of major and continued contribution to basic or applied research that has
added significantly to scientific understanding or resulted in significant benefits to society.
ENDS