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Syed Rizvi

Professor

366 Stocking Hall
(607) 255-7913

Sy Rizvi is professor of food process engineering in the Department of Food Science and also holds the title of International Professor in the college. He is interested in engineering and processing aspects of food science and value addition for global markets. He has published over 170 technical papers, co-authored/edited six books and holds six patents. He is also associated with the Department of State advising the Bureau of Economics, Energy and Agricultural Affairs on use of science in diplomacy.

Research Focus

Physical, chemical and engineering aspects of food and related biomaterials. International developments in value-chain.

Teaching Focus

Engineering and processing aspects of food and related biomaterials and international developments to both undergraduate and graduate students

Awards and Honors

  • Distinguished Professor (2017) Chinese Academy of Agricultural Science
  • Excellence in Teaching Award (2014) Food Science Advisory Council
  • Stanley Watson Award (2012) American Association of Cereal Chemists International

Selected Publications

Journal Publications

Books

  • Rizvi, S. S. (2010). Separation, extraction and concentration processes in the food, beverage and nutraceutical industries. p. 665 Syed S.H. Rizvi (ed.), Woodhead Publishing, Oxford, U.K..

Presentations and Activities

  • New strategies for innovations in food development. Food & Agribusiness Management Program. July 2017. Cornell University. Ithaca, NY.
  • A New Generation of Grain-based Food Products by Supercritical Fluid Extrusion. 1st ICC Asia-Pacific Grains Conference. May 2017. International Association for Cereal Science and Technology. Xiamen, China.
  • Research & Innovation: Strategies that matter for advanced food processing operations. Centenary Celebration. June 2015. Banaras Hindu University. Varanasi, India.
  • Manufacturing Ice Cream on Demand Using Dense Gas Expansion. Ice Cream Technology Conference. March 2015. International Dairy Foods Association. St. Petersburg, Fl.
  • Food Security Through Process-product Innovations. March 2015. Cornell Institute for International Agriculture and Development. Ithaca, NY.
  • Strategies for Food Development & Innovation. January 2015. National Institute of Food Technology, Entrepreneurship and Management. Kundli, India.
  • Food Processing: A powerful tool for economic empowerment and nutritional adequacy. Food Processing and Development of Backward Regions. December 2012. Allahabad University. Allahabad, India.
  • High pressure extrusion processing with supercritical fluid. AACC International Annual Meeting. October 2012. American Association of Cereal Chemists International. Hollywood, FL.

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