Award recognises Dr Singh’s significant contribution to the advancement of food safety in Australia’s fresh produce industry
The New South Wales Department of Primary Industries and Regional Development (NSW DPIRD) is proud to congratulate Dr Sukhvinder Pal (SP) Singh on receiving the prestigious Food Safety Award 2025 from the Australian Institute of Food Science and Technology (AIFST).
This national award recognised Dr Singh’s significant contribution to the advancement of food safety in Australia, highlighting his leadership, research excellence, and unwavering commitment to ensuring a safer food supply for all Australians.
NSW DPIRD director for horticulture Dr Alison Anderson said as a senior research scientist at NSW DPIRD, Dr Singh leads the Fresh Produce Safety and Traceability R&D Program, a collaborative initiative involving industry bodies, regulators, universities, and state agencies.
“His work is transforming food safety practices across the horticultural supply chain, delivering real-world impact for domestic and export markets,” Dr Anderson said.
“Dr Singh’s visionary leadership and evidence-based research are helping to mitigate food safety risks and improve consumer confidence in fresh produce across Australia. This award is a well-deserved recognition of his dedication to science, innovation, and public health.”
Dr Singh’s achievements reflect NSW DPIRD’s commitment to supporting cutting-edge research and fostering partnerships that drive innovation in agriculture and food systems.
Dr Singh said the recognition for this award reflects the collective effort of many collaborators who share a commitment to improving food safety across Australia.
“I’m deeply honoured to receive the Food Safety Award from AIFST for my contribution to the advancement of food safety,” Dr Singh said.
“Through our research and partnerships, we’re working to ensure that fresh produce is safe, traceable, and trusted by consumers both here and overseas.
“I’m proud to be part of a team at NSW DPIRD that values innovation, evidence-based practice, and real-world impact. Together, we’re helping to shape a safer and more resilient food system.”
