Riddet researchers honoured by NZIFST

6 June 2026 - Two Riddet Institute researchers have been named the 2026 Fellows of the New Zealand Institute of Food Science and Technology (NZIFST).

Associate Professor Lovedeep Kaur and Professor Jaspreet Singh were awarded the fellowships at NZIFST’s annual conference last week. Fellowships are awarded annually and recognise a member's substantial contribution to the profession of food science and technology.

Assoc Prof Lovedeep Kaur is a Riddet Institute Associate Investigator. Her fields of expertise are muscle chemistry and processing, food microstructure-digestion relationships and the in vitro digestion of foods including alternate and plant proteins. 

The NZIFST citation noted her work in development and promotion of the food industry and on translating research and development with industry partners. It said her food industry research, plus her successes in training future food scientists, had lasting impact.

“Her research has frequently been designed to solve practical problems experienced by the food industry and has enhanced understanding of the digestion of food proteins, resulting in significant health outcomes as well as helping to inform the development of commercial food products.”

Prof Jaspreet Singh is a Principal Investigator with the Riddet Institute who works in the area of food microstructure. The NZIFST citation said Prof Singh’s research discovering the role of food micro-structure on digestion has led to significant health and sustainability outcomes, and the development of commercial food products. 

“He has made a substantial contribution to the profession of food science and technology, through research and development leading to creation of new knowledge, technology transfer and to education as a teacher and supervisor at Massey University,” it said. 

The New Zealand Institute of Food Science and Technology Inc. (NZIFST) is a professional association representing people working in the food industry, or in related research and teaching, who apply science, technology and engineering to the processing, manufacture and distribution of foods.