Ir. Choo Chee Ming, a senior lecturer in chemical engineering, along with collaborators Associate Professor Ir. Dr. Chien Hwa Chong, Profesor Madya Dr. Rafeah binti Wah, Ms. Shee Jia Chew, and Dr. Mackingsley Kushan Dassanayake, has been awarded the highly coveted “IDS 2024 Chairman’s Award for Outstanding Drying Book Award”. Their groundbreaking publication, “Drying and Valorisation of Food Processing Waste,” earned this recognition for its significant contributions to advancing drying science and promoting sustainable practices in food processing.
The award was presented on 23 November 2024, during the 23rd International Drying Symposium (IDS 2024). The recognition was conferred by Professor Arun S. Mujumdar, the Honorary Chairman of IDS 2024, and Professor Min Zhang, the Chairman of IDS 2024. This accolade highlights the authors’ innovative approaches to tackling critical challenges in the global food industry.
The IDS Chairman’s Award is one of the highest honours in the field of drying science, celebrating individuals whose work significantly impacts industries such as food, pharmaceuticals, and materials processing. The Outstanding Drying Book Award, in particular, recognises publications that provide exceptional contributions to the understanding and application of drying technologies.
The winning publication, “Drying and Valorisation of Food Processing Waste,” stands out for its comprehensive exploration of waste reduction and material recycling in food processing. Ir. Choo’s research demonstrates how drying technologies can transform waste into valuable resources, reducing environmental harm and contributing to a circular economy.
This achievement underscores the importance of interdisciplinary research in addressing key challenges in the food industry. The work aligns closely with United Nations Sustainable Development Goal 12 (Responsible Consumption and Production), promoting sustainable consumption patterns by effectively reducing food waste and recycling discarded materials. By combining academic insight with practical solutions, the book serves as a vital resource for both scholars and industry practitioners.
Ir. Choo’s recognition serves as an inspiration for students, peers, and professionals, exemplifying the potential of research to drive innovation and sustainable practices within industries. The accolade not only honours his expertise but also highlights the role of collaborative efforts in advancing the field of drying science.
This achievement is closely aligned with the following SDGs:
- SDG 12: Responsible Consumption and Production – Reducing food waste and promoting recycling to create sustainable production systems.
- SDG 9: Industry, Innovation, and Infrastructure – Advancing innovative drying technologies for industrial application.
- SDG 13: Climate Action – Supporting environmentally sustainable practices to mitigate climate change impacts.
Through this award-winning research, Ir. Choo and his collaborators have set a benchmark for sustainable innovation, demonstrating how academic excellence can translate into real-world impact.