معرفی
Professor Mian Nadeem Riaz holds the Professorship in Food Diversity and serves as Associate Department Head at Texas A&M University. His academic journey includes a B.S. (Honors) in Food Technology & Agriculture from the University of Agriculture, Faisalabad (1985), an M.S. (Honors) in Food Technology from the same institution (1987), and a Ph.D. in Food Science from the University of Maine (1992). He has received prestigious awards such as the IFT Achievement Award (2023) and Bernard Lown Alumni Humanitarian Award (2016).
His research focuses on extrusion processing of food and feed, religious and ethnic foods, and toxicological impacts of microplastics and contaminants. Notable work includes developing halal food production guidelines, studying microplastic-induced organ damage, and investigating antioxidant mechanisms in toxicology. He teaches courses like 'Religious and Ethnic Foods' and 'Principles of Food Processing.'
Recent articles highlight his exploration of sakuranetin and sudachitin in mitigating cardiotoxicity, and the role of narirutin in nephroprotection against microplastics. His work bridges food science with environmental and health concerns, emphasizing sustainability and safety in food systems.
Prof. Riaz has authored extensive guidelines on halal certification across food categories, contributing to global food standards. His research labs focus on food processing innovation and toxicological risk assessment, with ongoing studies on heavy metal and pesticide impacts in aquatic ecosystems.
