Rakesh Singh Honored by Institute of Food Technologists

May 4, 2009

FOR IMMEDIATE RELEASE

 

Rakesh Singh Honored by Institute of Food Technologists

Chicago, IL - Rakesh Singh, Professor and Head of the Department of Food Science at the University of Georgia, has been selected as the winner of the 2009 Elizabeth Fleming Stier Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

The Elizabeth Fleming Stier Award is given yearly to an IFT member for pursuit of humanitarian ideals and unselfish dedication that have resulted in significant contributions to the well-being of the food industry, academia, students, or the general public. The award will be presented at IFT’s Annual Meeting and Food Expo in Anaheim, CA on June 6th 2009, and includes a $3,000 honorarium from the New York Section of IFT and a plaque.

Singh's innovative research ideas, leadership and expertise in food processing have benefitted students, the food industry, and the worldwide scientific community. His research has elucidated the role of reaction kinetics in predicting the quality of processed foods, which has aided in the development of several aseptically processed products, including banana puree, orange juice, and soymilk.

Singh also used novel techniques to separate and utilize components, either from food processing byproduct streams or surplus food supply. His contributions in this area had a significant impact on design of processes for reduction of environmental pollution potential and production of value-added products or ingredients from food processing byproducts.

IFT recognizes the many accomplishments that individuals and organizations have made to advance the food science industry and to help ensure safe, affordable, and nutritious foods to the world.  To honor these individuals and organizations, the IFT Awards Program was created. This program grants awards, fellowships, and prizes for outstanding accomplishments in all areas of food science and technology, administering 14 Achievement Awards, the Marcel Loncin Research Prize, and the IFT Fellows program. 


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About IFT
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. For more information on IFT, visit www.ift.org.