Mahfuzur Rahman

Mahfuzur Rahman is an Assistant Professor in the Department of Food Science at the University of Arkansas, affiliated with the Dale Bumpers College of Agricultural, Food and Life Sciences. He serves as the Director of the Experiment Station (DREX) and leads research in food science. His work focuses on plant-based ingredient processing, non-thermal technologies, and functional food development.

Education:

• Ph.D. in Food Science and Technology, Iowa State University
• MS in Cereal Science, North Dakota State University

Research interests include optimizing plant proteins and polysaccharides for dairy/meat analogs, applying non-thermal plasma and biochemical methods, and advancing rice and grain-based products. He contributes to the University of Arkansas Rice Processing Program.

Publications span innovations in protein extraction, non-thermal processing, and sustainable food systems, reflecting his interdisciplinary approach to food science challenges.

Scientific Awards:

• Andersons Early-in-Career Award of Excellence (2025) from U.S. Quality Grains Research Consortium

Advising and Grants: While specific student advisees are not listed, Dr. Rahman’s research activities align with grants and contracts in food processing innovation. His work emphasizes collaboration across agricultural and food systems.