International Professor of Food Process Engineering
Cornell University
Ithaca, New York
Dr. Syed Rizvi is International Professor of Food Process Engineering in the Department of Food Science at Cornell University and holds appointments as Adjunct Professor in the School of Chemical and Biomolecular Engineering at Cornell and in the Department of Chemical Engineering, University of Toronto in Canada. He is also a Faculty Fellow at the David R. Atkinson Center at Cornell for a Sustainable Future and a Distinguished Professor at the Institute of Food Science and Technology, Chinese Academy of Agricultural Science. Dr. Rizvi was selected as a Jefferson Science Fellow by the National Academy of Sciences and served as a Senior Science Adviser at the U.S. Department of State in Washington, DC, in 2007-2008. He has been a Visiting Professor at several universities including Bogor Agricultural University (Indonesia), Institute of Food Technology (Brazil), and University of Toronto (Canada). 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, India, Indonesia, Ireland, Japan, Portugal, Sweden, Switzerland, Turkey, to name but a few under various sponsorships (FAO, UNIDO, World Bank, NATO, among others).
Dr. Rizvi teaches courses devoted to engineering and processing aspects of food science and related biomaterials. His laboratory is engaged in research on experimental and theoretical aspects of bioseparation processes using supercritical fluids and membranes, cryogenic freezing, high-pressure extrusion, physical and engineering properties of biomaterials and novel food processing technologies for value addition. Dr. Rizvi has published over 200 scientific papers, co-authored/edited six books, holds nine patents and serves on the editorial boards of several journals. His academic honors include SUNY Chancellor Medal for Excellence in Teaching; Stanley Watson Award, Processing and Engineering, AACCI; Marcel Loncin Research Prize; Bor S. Luh International Award from the Institute of Food Technologists; International Food Engineering award, American Society of Agril. & Biological Engineers; International Association for Engineering and Food (IAEF) Lifetime Achievement Award for “exceptional long contribution and international impact on the progress of food engineering”. He is a Fellow of the Institute of Food Technologists; International Academy of Food Science and Technology and Atkinson Center of sustainability. Dr. Rizvi received his Ph.D. from The Ohio State University, a M. Eng. (Chem. Engineering) from the University of Toronto, and a B.Tech. from Panjab University, India.
Wednesday, October 5, 2022
12:00 PM – 12:30 PM CDT (Chicago, USA; UTC-5)