The prestigious AIFST Keith Farrer Award of Merit has been awarded to Professor Nagendra P. Shah of the Victoria University by the Australian Institute of Food Science and Technology Incorporated (AIFST).
This award is made for outstanding achievements in and contributions to food science and technology in the wide areas of research, industry and education, and recognizes contributions that further the aims and objectives of the Institute.
Nagendra Shah, a Professor of Food Science and Technology, and fellow of the AIFST since 2004, is a worldwide leader in dairy science. The outcomes of his research have significantly increased global knowledge in the field, and their subsequent implementation has advanced the international food and dairy industries.
Professor Shah’s outstanding contributions to the development of dairy science and food technology as well as his dedication to the intentions of the AIFST, make him a worthy recipient.
Professor Shah has been recognized internationally with various awards including the 2009 William C. Haines Dairy Science Award (administered by California Dairy Research Foundation), the Marschall Rhodia International Dairy Science Award from the American Dairy Science Association in 2003, and the American Dairy Science Association Foundation Scholar Award in 1999 for outstanding contributions to research.
According to the Essential Science Indicators from Thompson Reuters, Shah’s work on probiotic bacteria starter cultures ranks two in the world*.
Supporting and inspiring others
Professor Shah’s contributions in education and research span three continents, four countries, five universities and have impacted and influenced the professional lives of hundreds of local and international students, from undergraduates to PhD.
His students at Victoria University have achieved particular success, benefitting from Professor Shah’s development of the undergraduate and postgraduate curricula in food science and technology, with Shah’s mentoring also being credited by many as a major factor in their accomplishments.
Actively involved in promoting food science as a discipline, Professor Shah has developed programs to educate high school students, teachers, university students and advisors, and established student awards with Yakult (Australia) Pty Ltd in order to motivate students to choose food science as a career.
Professor Shah has contributed significantly to the life of The Australian Institute of Food Science and Technology (AIFST) by encouraging his students to contribute research papers, oral and poster presentations for the Annual Conventions, alongside his own.
Professor Shah’s major interests are functional properties of milk, fermented dairy products, low fat Mozzarella cheeses and EPS starter cultures, health properties and technology of probiotic bacteria. Food Technology as a whole remains an enduring fascination.