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Professor Shah wins Keith Farrer Award The prestigious Australian Institute of Food Science and Technology Keith Farrer Award of Merit has been presented to Professor Nagendra P Shah, of the Victoria University. The award is for outstanding achievements in and contributions to food science and technology in the wide areas of research, industry and education, and recognises contributions that further the aims and objectives of the institute. Professor Shah is a worldwide leader in dairy science, and his work on probiotic bacteria starter cultures is especially widely recognised. 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. 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. 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. For further information, visit www.aifst.asn.au. *Based on media release issued by Australian Institute of Food Science and Technology. |
Jo Davey, AIFST president, presents Nagendra Shah with the Keith Farrer Award. |
