Jaspreet Singh joined Massey University (MU) as a post-doctoral scientist (2004) and was then appointed to full-time positions of Research Officer (2008), Senior Research Officer (2013), Associate Professor (2020), and Professor (2023) at the School of Food and Advanced Technology (SFAT). His research program has achieved its goals by delivering key outcomes to many NZ (Goodman Fielder, NZ/Australia; Bidvest (Foods), NZ; GIB-Winstone Wallboards, NZ; Heinz-Watties, NZ; Zespri, NZ) and multi-national industries (Pepsico Asia; Simplot Australia; Ingredion Australia; Ajinomoto Japan). His research has made significant contributions toward the launch of NZ’s first low-carb potato variety in the NZ market. He has been invited (via a worldwide search) and appointed as an expert on potato processing by Frito-Lay, Inc. (PEPSICO Global R&D), USA. He has also been appointed as an expert for the Innovation Group of Potatoes NZ, Inc. His research has led to the discovery of innovative and disruptive technology to create “
Saroat Rawdkuen received his B.Sc. in Agro-Industry and his Ph.D. in Food Technology from Prince of Songkla University, Thailand. He is currently an Associate Professor and Dean/Lecturer in the Food Science and Technology Program at Mae Fah Luang University. His research interests include the biochemistry of food protein and enzymes; the technology of meat, poultry, and fish products; agricultural by-product utilization; and food packaging and biomaterials.
