Syed S. H. Rizvi
Department of Food Science
Syed S H Rizvi is International Professor of Food Process Engineering and has served as Director of Graduate Studies at the Cornell Institute of Food Science. He has a Ph.D. from Ohio State University, a M. Eng. (Chemical Engineering) from the University of Toronto, and a B. Tech. from Punjab University, India. He teaches courses devoted to engineering and processing aspects of food science and related bio materials. His laboratory is engaged in research on experimental and theoretical aspects of bio separation processes using super critical fluids and membranes, high pressure extrusion with super critical carbon dioxide, physical and engineering properties of bio materials and novel food processing technologies. Invented and patented by his group at Cornell , super critical fluid extrusion offers several advantages over the conventional high-shear cooking extrusion and is being used to investigate the dynamics of the process and the mechanics of the micro cellular extrudates generated for both food and non-food applications. A major long-term goal is to develop new and improved unit operations for value-added processing of food and bio materials. Derivative goals include new techniques for measurement and control of processes and properties for industrial applications. He has published over 160technical papers, co-authored/edited eight books, serves on the editorial board of several journals and holds seven patents. Recognition of his contributions in these areas has provided ample opportunities to collaborate, present talks and interact with professionals in numerous countries including Australia, Brazil, Canada, Germany, Ghana, India, Indonesia, Ireland, Japan, Mexico, Malaysia, Pakistan, Portugal, Russia, Sweden, Switzerland, Turkey, to name but a few under various sponsorships (FAO, UNIDO, World Bank, NATO, among others). He has also serves as a Jefferson Science Fellow and Senior Science Adviser in the U.S. Department of State, 2007-2008.
Bioseparation processes, Physical and engineering properties, Supercritical fluids, Extrusion, Rheology and international developments.