R. Paul Singh, distinguished professor of food engineering at UC Davis, whose research has applications in areas ranging from food processing to space exploration, has been elected to the National Academy of Engineering. This is one of the highest professional distinctions for engineers in the United States.

Singh, who holds a joint appointment in the departments of Biological and Agricultural Engineering and Food Science and Technology, is one of 65 new members and nine foreign associates elected to the academy this year.

The National Academy of Engineering is one of four organizations that make up the National Academies, established by Congress to advise the nation on a wide range of scientific issues. Singh is the ninth current or retired faculty member from UC Davis to be elected to the National Academy of Engineering; the late Robert Fridley, Ray Krone and Roy Bainer were also members.

"Professor Singh's research has profound importance to a fundamental human concern — the safety of our food," said Enrique Lavernia, dean of the College of Engineering. "His contributions to our understanding of technology's interaction with food chemistry has implications for sustenance in daily life as well as extended space travel. The College of Engineering is extremely proud that Professor Singh's achievements are being recognized in this way."

Charles Bamforth, chair of the Department of Food Science and Technology said: "We are so proud of Paul; this is supreme recognition of his brilliance as a researcher. He is also a remarkable teacher, so innovative and productive. He is an inspiration to us all."

Singh, a member of the UC Davis faculty since 1975, has a distinguished portfolio of research discoveries in areas such as energy conservation, post-harvest technology, freezing preservation, and mass transfer in food processing.

His laboratory is currently working on the design and development of food processing equipment for NASA's manned mission to Mars. The research team also is conducting studies related to fluid flow and heat transfer during thawing and freezing and is designing packaging systems that will allow more efficient cooling of strawberries.

He has mentored more than 100 graduate students and postdoctoral scholars while at UC Davis, and now teaches undergraduate and postgraduate courses on unit operations in food processing and on heat and mass transfer in food engineering.

Singh earned his doctorate in engineering from Michigan State University in 1974. He also holds a master's degree from the University of Wisconsin-Madison, and a bachelor's degree from Punjab Agricultural University, India, both in agricultural engineering.

In 2007, Singh received the Kishida International Award from the American Society of Agricultural and Biological Engineers. The award recognizes Singh's visionary leadership and outstanding contributions to teaching, research and technology transfer in food science and engineering worldwide.

He was elected to the Food Engineering Hall of Fame in 2003, and in 2000 was selected as a fellow in both the Institute of Food Technologists and the American Society of Agricultural Engineers. He also has taught numerous short courses for members of the food industry in the United States and abroad.

He currently is editor-in-chief of the Journal of Food Engineering published by Elsevier Ltd.