R. Paul Singh

    UC Davis

    Department of Biological and Agricultural Engineering

    95616 California

    United States

Distinguished professor emeritus R. Paul Singh, who held dual appointments in the departments of Biological and Agricultural Engineering and of Food Science and Technology, has been named as the 2015 Global Confederation for Higher Education Association for Agriculture and Life Sciences World Agriculture Prize laureate.

The award was announced at the annual GCHERA conference, held in Lebanon earlier this summer. Formal presentation of the award will take place September 20 during a ceremony at Nanjing Agricultural University, Jiangsu Province, China.

Singh became recognized for a body of research in areas such as energy conservation, freezing preservation, postharvest technology, and mass transfer in food processing. His research on airflow in complex systems helped in the design of innovative systems for the rapid cooling of strawberries, and his studies on food freezing led to the development of computer software that is used to improve the energy efficiency of industrial freezers. His research group also created food-processing equipment for a manned mission to Mars. In recent years, his research focused on the physical mechanisms responsible for the digestion of foods in the human stomach.

“I’m deeply humbled and honored, upon receiving news of this award,” Singh said. “I’m proud of my students, postdoctoral fellows, and visiting scientists for their numerous contributions to our research program. I’m also indebted to my UC Davis colleagues for their consistent support, which has allowed me to pursue my research and teaching activities in food engineering.”

Singh earned a bachelor’s degree in agricultural engineering at India’s Punjab Agricultural University, then a master’s degree and Ph.D. at the University of Wisconsin-Madison and Michigan State University, respectively. He joined the UC Davis faculty one year later, in 1975.

“For over four decades, Professor Singh’s work as a pioneer in food engineering has been improving lives the world over,” said UC Davis Chancellor Linda P.B. Katehi. “This prestigious, and well-deserved, honor is a testament to the importance of his research, and UC Davis is tremendously honored to call him a member of our faculty.”

Singh became recognized for a body of research in areas such as energy conservation, freezing preservation, postharvest technology and mass transfer in food processing. His research on airflow in complex systems helped design innovative systems for the rapid cooling of strawberries, and his studies on food freezing led to the development of computer software that is used to improve the energy efficiency of industrial freezers. Under a NASA contract, his research group created food-processing equipment for a manned mission to Mars.

He has helped establish and evaluate food-engineering programs at institutions throughout ghe world, including in Brazil, India, Peru, Portugal and Thailand. As of June 2015, his 115 video tutorials have been viewed more than 150000 times by individuals from 193 countries.

In recent years, his research focused on the physical mechanisms responsible for the digestion of foods in the human stomach, with an eye toward developing the next generation of foods for health.