Manpreet Singh

Tell us about your academic or career path. How did you get to your current position? 

This is an interesting question, in my case, because I have done the rounds around land-grant universities. I started out as an undergraduate with an ag science major, studying food science and technology in India at a land-grant university.

From there, I moved on to earn my master's in food science at Kansas State University, another land-grant institution in the Midwest, and then moved on to Iowa State — again, a land-grant — for a Ph.D. in food science and human nutrition.

After finishing my doctorate, I was fortunate enough to get a job as a faculty member in food safety and microbiology at Auburn University, another land-grant in our Southeastern Conference. I spent about seven years at Auburn, starting as an assistant professor and eventually promoted to associate professor.

While at Auburn, I had a research and teaching appointment, and when I was recruited to the food science department at Purdue University, I started working in research and extension, specifically. With these appointments, I got the flavor of all sides of the land-grant mission.

I worked at Purdue for five years, and after my wife and I had a daughter, we looked for an opportunity to move closer to family. And that opportunity came along in Athens. I have been here at UGA since 2017, and we have loved every part of being in Athens — and being closer to family — so here I am today.

Why did you choose your field?

My research is in food safety and microbiology. While in my undergraduate program in food science and technology, I was exposed to several aspects of the major and while on an industry internship with a dairy processor, I was introduced to many aspects of food processing and the impact it can have on the safety and quality of foods, which ultimately impacts public health.

This was quite fascinating to me, and the job market was not too bad either. However, as I started pursuing higher education, I was more inclined toward research and translation of research for the industry, hence a career in academics with a focus on research and extension.

What is your proudest recent accomplishment?

Being in a leadership role as the department head of the food science and technology department feels very satisfying.

It gives me a sense of accomplishment to be able to serve and lead an excellent department with national and international recognition. 

What are you currently working on, and what is the end goal?

One of the latest projects that I have been involved with is a USAID project on the safety of the dairy value chain in Senegal.

As I have progressed in my career, international work has become interesting to me due to the impact it can have in developing countries and the visibility it can bring to an institution.

What is something the public should know about your work?

Our lab is focused on exploring antimicrobial resistance of foodborne pathogens associated with food animals, specifically poultry.

We have been quite prominent with conducting relevant research that is useful and impacts industry practices for controlling foodborne pathogens.

What is your favorite part about what you do?

Being able to make a difference in a student’s career is the ultimate thrill I get as an academician at a land-grant university.

If you could do anything else, what would it be? 

 I would be a travel documentarian.

I would love to bring the unexplored parts of the world to people from my lens. Adventurous treks, open oceans and uninhabited land are some things that make me curious.

What is something your colleagues or students might not know about you — hobbies, interests, secret talents? 

There is a reason for such talents to be secret … I guess.

They are better kept secret.