Michael O. Ngadi, PhD., Eng., is awarded the 2003 CSAE/SCGR Young Engineer of the Year Award for outstanding contribution to knowledge, research and teaching in Food Process Engineering. His work has advanced the knowledge of food quality and safety technologies. His research effort for the past 10 years has focused on seeking better understanding of deep-fat frying of foods, a process that touches millions of people in North America. By developing methods to reduce fat-absorption in foods, Dr. Ngadi's research has significant impact on public health and well being. His more recent contributions in the area of emerging non-thermal technologies in food processing have also advanced efforts to improve food quality and safety.

Michael has established a dynamic research program at McGill University with strong links with the industry. Michael has contributed to teaching through service as Chair of the Committee on Development of Teaching Excellence at Macdonald Campus and is now on the McGill Senate Committee on Teaching and Learning.

Michael. Ngadi has made significant contributions to CSAE/CSGR. He was Vice-President (Regional) for 2000-2002 and reorganized the national students competitions. He is Associate Editor of Canadian Biosystems Engineering. For ASAE, he serves on the editorial board of Resource magazine and has coordinated the "Emerging Technologies in Food Processing" technical sessions at ASAE meetings for the past 4 years. He is currently co-Chair of the organizing committee for the 2003 annual CSAE/SCGR conference.

Dr. Ngadi was.awarded the NABEC Young Engineer of the Year Award in 2002 and in 1997, the Young Food Engineer of the International Congress on Food and Engineering.