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SELECTBIO Conferences Technologies for Value Addition in Food Products

Nagendra P Shah's Biography

Nagendra P Shah, Professor, University of Hong Kong

Nagendra P. Shah received a BSc from Rajendra Agricultural University, India, MSc from South Dakota State University, USA and Ph.D. from University of Alberta, Canada.He worked at Victoria Univ. Australia from 1991 to Dec. 2011 at various capacities including full Professor (2003-2011) and has been affiliated with University of Hong Kong as a tenured Professor in Food Science and Technology since January 2012.Prof. Shah has a long and intensive research history in probiotics and functional foods that has led to a distinguished international reputation in this area.His publications include 280 research papers, 27 book chapters, 209 conference abstracts and two books, Dairy Products and Quality Control, and Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health. He has also edited “Yogurt in health and disease prevention” which will be published shortly.He has given 156 keynote and invited presentations at international conferences.
He is the recipient of several prestigious international awards for his outstanding contributions to research including the 1999 American Dairy Science Association (ADSA) Foundation Scholar Award, the 2003 MarschallRhodia International Dairy Science Award, the 2004Australian Institute of Food Science and Technology Fellow award, the 2005 Victoria University’s Vice -Chancellor’s Medal for Excellence in Research, the 2008 Loftus Hill award from the Dairy Industry Association of Australia, the 2009 California Dairy Research Foundation William Haines International Dairy Science Award, the 2011 Australian Institute of Food Science and Technology (AIFST) Keith Farrer Award of merit, the 2013 ADSA Distinguished Service Award,the 2014 American Dairy Science Association Fellow award, the 2015 Indian Council of Agricultural Research – National Dairy Research Institute Dr. K.K. IYA Memorial Oration award, and the 2015People’s Government of Jiangxi Province, PR China Lushan Friendship medal.In 2016 Prof. Shah was elected as Phi Tau Sigma Food Science and Technology Honour Society Lifetime membership award by Phi Tau Sigma the Honour Society of Food Science and Technology, USA, received the 2016 International Dairy Foods Association Research Award in Dairy Foods Processing by the International Dairy Foods Association, USA, and the 2016 Institute of Food Technologists Fellow award by Institute of Food Technologists, USA.He has been serving as the editor of LWT-Food Science and Technology, Assoc. editor of Journal of Food Science and International J. of Probiotics and Prebiotics, and serves on the editorialboard of several other Journals including International Dairy Journal and J. of Dairy Science. He has also served as managing guest editor for International Dairy Journal.He has served as chairman co-chairman and secretary of the American Dairy Science Assoc.(ADSA) and organized several symposia for the ADSA and has served as chairman and committee member of various international conferences.From ISI Web of Knowledge Essential Sciences Indicator, he is listed in the “top 1% list of scholars”.He is listed as one of the highly cited researchers 2015 ( and 2016 by Thomson Reuters Essential Sciences Indicators (ESI) and is listed as one of the 9 highly cited researchers in 2015 (one of the 10 highly cited researchers in 2016) at the University of Hong Kong( to Google Scholar - he has received 15,036 citations, with h-index 63.

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Challenges of Synthesizing Gamma-aminobutyric acid (GABA) in Milk by a Novel Strain of Lactobacillus brevisNPS-QW-145 Isolated from Korean kimchi

Friday, 21 July 2017 at 09:00

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A novel screening and identification method for GABA-producing LAB from Korean kimchi

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