Dr. Rizvi is International Professor of Food Process Engineering and has served as Director of Graduate Studies at the Cornell Institute of Food Science. He was selected as a Jefferson Science Fellow by the National Academy of Sciences and served as a Science Adviser at the U.S. Department of State in Washington DC in 2007-2008. He has a Ph.D. from The Ohio State University, a M. Eng. (Chemical Engineering) from the University of Toronto, and a B. Tech. from Panjab University, India. 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 has provided ample opportunities to collaborate, present talks and interact with professionals in numerous other countries including Australia, Brazil, Chile, Ghana, Germany, India, Indonesia, Ireland, Japan, Malaysia, Pakistan, Peru, Portugal, Russia, Sweden, Switzerland, Turkey, to name but a few under various sponsorships (FAO, UNIDO, World Bank, NATO, among others).
Dr. Rizvi’s research group investigates engineering properties of food materials and unit operations of utility to food processing and manufacturing. These studies involve integration of the physical and life sciences to understand the complexities of the food systems and provide solutions to challenges in their manufacturing operations. The group is also targeting on devising novel and sustainable technologies for delivery of bioactive and functional ingredients of enhanced quality and safety.
Dr. Rizvi has served as a faculty mentor for more than 65 graduate students and over 70 undergraduates and many of his advisees hold important positions in academia, industry and government around the world.
Tel: (607) 255-7913
Fax: (607) 255-4884