Syed S H Rizvi
International Professor
Primary Research Areas
- food engineering
- food science
Research Focus
Dr. Rizvi`s group is engaged in research on experimental and theoretical aspects of bioseparation processes, high pressure extrusion with supercritical fluids, physical |and engineering properties of biomaterials and novel food processing technologies. A major long-term goal is to develop new and improved unit operations for value-added processing of food and biomaterials. Derivative goals include new techniques for measurement and control of processes and properties for industrial applications.
Educational Background
- Ph.D., Ohio State University
- M. Eng. (Chemical Engineering), University of Toronto
- MS and a B. Tech., Panjab University, India
Research Grants
- SCFX-BASED DOUGH LEAVENING FOR FREEZER TO OVEN BAKERY PRODUCTS
- NOVEL UTILIZATION OF STARCH MICROCELLULAR FOAM MATERIALS AS OPACIFYING AGENTS IN PAPER, PAINT AND COATING APPLICATIONS: A ORGANIC-BASED PAPER DESIGNED FOR EFFECTIVE RECYCLING AND BIO-ENERGY PRODUCTION
