A Massey University professor is the top food scientist in New Zealand, according to the latest international research rankings.
Distinguished Professor Harjinder Singh is Director of the Riddet Institute Centre for Research Excellence based at Massey University’s Palmerston North campus.
Stanford University has just released the list of the top 2% most influential scientists in the world in different disciplines.
Dist. Prof Harjinder Singh is the highest-ranked food scientist in New Zealand, the second-highest in Australasia, and 19th in the world, in the discipline of food science and technology.
He is internationally ranked 3781 out of the top 210,198 scientists across all science disciplines.
Dist. Prof Singh has published more than 500 research papers in high-ranking food and dairy journals as well as in fundamental sciences journals.
Riddet Board Chair the Rt Hon Sir Lockwood Smith says the ranking was an outstanding achievement.
“Harjinder’s leadership has been fundamental to the international recognition of the Riddet Institute as a Centre of Research Excellence,” he says.
“His international standing is reflected in both the number and calibre of PhD students the Riddet Institute attracts to New Zealand. He has helped place the Institute at the forefront of global research in understanding how food structure and digestion impact our health.”
In the annual Stanford University rankings, scientists are ranked in order of the number of publications they have authored and the frequency with which they are cited by others. There are 210,198 global scientists in the top 2 per cent and the rankings are widely used as a measure of research excellence and impact.
The 2023 Stanford rankings, published by Elsevier, are collated over a scientist’s entire career, updated to the end of 2022.
Massey University Provost Professor Giselle Byrnes says the university is immensely proud of Dist. Prof Singh’s considerable achievements.
“This latest ranking result is testimony not only to the excellence of Distinguished Professor Singh’s research, its reach, impact and application, but to Distinguished Professor Singh’s generosity of spirit and willingness to grow the talents of others.”
Dist. Prof Singh published his first paper in 1985 from his PhD work at University College Cork, Ireland. He has been with Massey University since 1989. His research has focused on food colloids, food protein functionality, functional foods, and more recently on the food structure-nutrition interface.
He has delivered more than 115 keynote addresses at international conferences, sits on the editorial boards of 12 food journals and is the Co-Editor-in-Chief of the Sustainable Food Proteins journal. He has served on several national and international committees, playing a significant role in food strategy development and implementation.
His international standing and contributions to food science have been recognised by many prestigious international awards. In 2012, he was the co-recipient of the Prime Minister’s Science Prize, the highest science honour in New Zealand.
Dist. Prof Singh is a co-inventor of more than 20 patents, and is the co-founder of two start-up companies, Miruku Ltd and Saber Foods Limited.
Four out of the top five food scientists in the New Zealand rankings are associated with the Riddet Institute.
For the data sets, see https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw/6