Paul Singh, Ph.D.
Distinguished Professor and Engineer Emeritus
Food Science and Technology
Food Science (1975-2014)
Professor Singh used computer-aided modeling in his research of heat and mass transfer in foods during drying, thermal processing, immersion frying, air-impingement processing, freezing and frozen storage. He also studied food breakdown during digestion using computational fluid dynamics, in vitro and in vivo systems. This research was aimed at understanding the role of food material properties and designing future foods for health.
Awards and Honors
- Doctor of Science, honoris causa, University of Guelph, Ontario, Canada, 2018
- World Agriculture Prize Laureate, Global Confederation of Higher Education Associations for Agriculture and Life Sciences, 2015
- Distinguished Research Award, College of Engineering, University of California, 2013
- Massey Ferguson Education Award, 2013, American Society of Agricultural and Biological Engineering
- Lifetime Achievement Award, International Association of Engineering and Food, 2011
- Harris Award, Ohio State University, 2011
- Nicholas Appert Award, Institute of Food Technologists, 2010
- Distinguished Alumni Award, College of Engineering, Michigan State University, 2009
- Member, U.S. National Academy of Engineering, 2008
- Kishida International Award, American Society of Agricultural and Biological Engineering, 2007
- Food Engineering Hall of Fame, 2003
- Fellow, International Academy of Food Science and Technology, 2001
- Fellow, American Society of Agricultural Engineers, 2000
- Fellow, Institute of Food Technologists, 2000
- Distinguished Food Engineer Award, DFISA/FPEI, International Food Equipment Suppliers Association, and American Society of Agricultural Engineers, 1997
- IFT International Award, Institute of Food Technologists, 1988
- A.W. Farrall Young Educator Award, American Society of Agricultural Engineers, 1986
- Samuel Cate Prescott Award for Research, Institute of Food Technologists, 1982.