Harjinder Singh holds the Chair in Dairy Science and Technology at Massey university. He is a world authority on the structures and interactions of milk proteins and their relationship to dairy product characteristics. His research has focussed mainly on (i) understanding the chemical and physical properties and structures of milk components and how they are modified in different processing environments and(ii) understanding protein functionality and colloidal properties of dairy foods. His recent work addresses the inter-relationships between rheology, microstructure and the sensory characteristics of dairy products, protein-polysaccharide interactions and novel milk protein-based encapsulation systems for delivery of bioactive compounds. Professor Singh is the model scientist, who approaches his work with both breadth and depth. He exhibits a remarkable ability to transfer fundamental knowledge to practical application. In the process he has exercised strong scientific leadership and mentored many younger scientists.