Workshop on Functional Foods

Presented by Professor Harjinder Singh, Director of the Massey Institute of Food Science and Technology, New Zealand

& Professor Manohar Garg, Director of the Nutraceuticals Research Unit at the University of Newcastle, Australia

Nov. 14, 2016 14:00 to 16:00D916 in food science building

Topics to be covered:

14:00-15:00 Part 1. New perspectives on development of functional foods by Prof. Harjinder Singh.

15:00-16:00Part 2. Functional foods and nutraceuticals for health and prevention of non-communicable diseases by Prof. Manohar Garg.

Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute. His research has focused on food colloids, food ingredient functionality, functional foods and food structure-nutrition interface. He has published over 300 papers in international journals, and is co-inventor of 12 patents which have formed the basis of several commercial innovations. His international standing and outstanding contributions to food science have been recognised by several prestigious awards: the William Haines Dairy Science Award (USA) and the Marschall Rhodia International Dairy Science Award (USA), Massey University Research Medal, JC Andrews Award and the Shorland Medal. He is an Elected Fellow of the Royal Society of New Zealand and of the International Academy of Food Science and Technology (2006). In 2012, he was the co-recipient of the Prime Minister’s Science Prize, the highest science honour in New Zealand. In 2015, he was elected a Fellow of the Institute of Food Technologists (USA) and also received the International Dairy Foods Association Research Award in Dairy Foods Processing (USA).

Professor Manohar Garg is the Director of the Nutraceuticals Research Unit at the University of Newcastle. He is also the Co-Director of the newly formed Clinical Nutrition Research Centre which is a cross-institutional collaboration between the University of Newcastle, University of South Australia and the Swinburn University. Recently he has also been appointed as an Honorary Professor of the Riddet Institute at the Massey University in New Zealand. A recognised world authority on fatty acid nutrition; anti-inflammatory, anti-aggregatory and anti-oxidant benefits of bioactive nutrients, in particular resveratrol, carotenoids, phytosterols, omega-3 fatty acids, he has fostered strategic alliances with the food industry to develop functional foods. He has published over 210 publications in high impact international journals. He is the current Editor-in-Chief for the Journal of Nutrition & Intermediary Metabolism and Associate Editor for the international journals: Progress in Lipid Research and Journal of the Science of Food & Agriculture.Professor Garg was recognised as a Fellow of the Nutrition Society of Australia, the highest award of the Nutrition Society of Australia in 2013.