معرفی
Syed S.H. Rizvi is a Professor of Food Process Engineering at Cornell University's Department of Food Science, affiliated with the College of Agriculture and Life Sciences. He holds the title of International Professor and advises over 65 graduate and 70 undergraduate students. His expertise spans food engineering, processing, and international development.
Education:
- Ph.D., The Ohio State University (1976)
- MEng, Chemical Engineering, University of Toronto (1988)
- B.Tech., Panjab University (1968)
Research Focus:
- Physical, chemical, and engineering aspects of food and biomaterials
- Supercritical fluid technology, liposome synthesis, and sustainable processing
- International value-chain developments and food security
Articles Trends: Recent works emphasize supercritical fluid extrusion, liposome encapsulation, and novel food processing innovations. Key themes include material characterization, functional food development, and sustainable technologies.
Awards:
- Distinguished Professor (2017), Chinese Academy of Agricultural Science
- Excellence in Teaching Award (2014)
- Stanley Watson Award (2012)
Advising & Grants: Mentor to numerous students globally. Collaborates internationally under sponsorships like FAO, UNIDO, and World Bank. Teaches courses on food engineering, international agriculture, and bioprocessing systems.
Labs/Teams: Leads the Rizvi Lab, focusing on novel food processes and engineering. Active in developing sustainable technologies for bioactive delivery and food security.
