Professor Nagendra Prasad Shah graduated from South Dakota State University in 1982 with a Masters in Dairy Science and the University of Alberta in 1990 with a PhD in Food Science and Technology. He served at Victoria University in Australia for 21 years on various capacities including full professor for 9 years. He then joined the University of Hong Kong to head the Food Science and Nutrition. Prof. Shah has a long and intensive research history in probiotics, prebiotics and functional foods that has led to a distinguished international reputation in this area. He has published 215 research papers, 25 book chapters, and 175 conference abstracts. Additionally, he has edited 2 books on Dairy Products and Quality Control, and Probiotic and Prebiotic. He has also edited 2 special issues of the International Dairy Journal. His work has been highly cited in peer-reviewed journals. Prof. Shah's work has been internationally recognized and has received several prestigious international awards for his contributions to research including the 1999 American Dairy Science Association Foundation Scholar Award, the 2003 Marschall Rhodia International Dairy Science Award, the 2008 Dairy Industry Association of Australia Loftus Hill award, the 2009 California Dairy Research Foundation William Haines International Dairy Science Award, the 2011 Australian Institute of Food Science and Technology (AIFST) Keith Farrer Award of merit and the 2013 American Dairy Science Association Distinguished Service Award. He is Fellow of the Australian Institute of Food Science and Technology and American Dairy Science Association. He has been serving as the Associate Editor of the Journal of Food Science and editor of International Journal of Food and Nutrition and Advances in Chemical Science and has served as the editor of the Journal of Food Science and Technology and ASEAN Food Journal. Additionally, he is serving on the editorial board of several journals including International Dairy Journal and has served on the editorial board of Journal of Dairy Science.