Nagendra Shah, professor of food science and technology at the University of Hong Kong, was named the recipient of IDFA’s 2016 Research Award in Dairy Foods Processing. He received the award at the American Dairy Science Association’s annual meeting last week in Salt Lake City, Utah.

The IDFA Research Award in Dairy Foods Processing recognizes individuals whose research findings have allowed dairy foods processors to develop new products or to make a significant improvement in the quality, safety or processing efficiency of dairy foods.

Shah has conducted research in dairy foods processing for more than 35 years and has published results on physiology, bioactivities and health properties of probiotics; functional starter cultures; and the texture and microstructure of low-fat yogurt and mozzarella cheese. His team also has developed rapid and reliable techniques to detect and quantify pathogens in milk powder.

Shah received his bachelor’s degree in India, a master’s degree in dairy science from South Dakota State University and his doctorate in food science and technology from the University of Alberta in Canada. Prior to joining the staff of Hong Kong University, Shah worked for 21 years at Victoria University in Australia.

For more information on Shah’s accomplishments in dairy research, visit the University of Hong Kong website.

Members with questions may contact Cary Frye, IDFA vice president of regulatory and scientific affairs, at cfrye@idfa.org.