Dr S.P. Singh is a Food Safety Scientist at the New South Wales Department of Primary Industries (NSW DPI). In his role at NSW DPI he leads a ‘Horticultural Food Safety Research Program’ that is aimed to mitigate food safety risks to horticultural industries and consumers. His current research focuses on developing new methods for postharvest sanitisation of fresh produce and providing scientific evidence-based best practice to the industry.
Under a Hort Frontiers project, his team is exploring the application of Supercharged Air Technology in killing/inactivation of foodborne bacterial (e.g. Salmonella) and postharvest fungal pathogens (e.g. Botrytis cinerea) on horticultural products including berries.
Dr Singh works closely with horticultural growers & packers, regulators, universities and industry organisations. He is also a Conjoint Senior Lecturer at the University of Newcastle where he co-supervises research students. He has over 10 years’ research experience with an unwavering commitment to horticultural science and industry. He is an active member of professional societies (ISHS, AuSHS & IAFP) and frequently speaks at conferences in Australia and overseas.