Syed Rizvi is Professor of Food Process Engineering and International Professor of Food Science.  He has a Ph.D. from Ohio State University, a M. Eng. (Chemical Engineering) from the University of Toronto, and a MS and a B. Tech. from Panjab University, India. He teaches and conducts research related to engineering and processing aspects of food and related biomaterials. He is a co-author/editor of six books and over one hundred research publications, holds seven U.S. patents and serves on the editorial board of several journals. Professor Rizvi is a Fellow of the Institute of Food Technologists and was awarded the Marcel Loncin Research Prize (2000) for his research in food process engineering. He also received the International Dairy Foods Association Research Award in Food Processing (2001). His teaching has been recognized by several awards, including the SUNY Chancellor’s Award for Excellence in Teaching (1999) and the College of Agriculture and Life Sciences Professor of Merit Award (1991). He has served as a consultant on numerous projects for many organizations, the World Bank and UNIDO.

Professor Rizvi’s research focuses on experimental and theoretical aspects of bioseparation processes, supercritical fluid extrusion, delivery systems for bioactive materials and nutrients, and physical and engineering properties of biomaterials. A major long-term goal of these studies is to develop new and improved unit operations for value-added processing of food and biomaterials. Derivative goals include new techniques for measurement and control of processes and properties for industrial applications. He also has a long-standing interest in international agribusiness development and sustainability. A novel extrusion strategy is being investigated for enhancing the nutritional quality of rice and related products.

Current Research Projects

• Generation and characterization of starch-based microcellular matrices.
• Understanding the mechanics of continuous dough leavening using supercritical fluid extrusion processes.
• Delivery of micronutrients and other bioactives via extrusion and supercritical fluids.
• Process design for recovery of whey proteins by membrane processing and cold gelation by reactive extrusion.
• Ultra high temperature processing of highly concentrated milk retentates.