Mian N. Riaz, Ph.D.
EXPERTISE: Food Science: Protein
Since earning his doctorate in food science from the University of Maine in 1992, Mian Riaz has become a leader in food protein research through extensive presentations on the subject both nationally and abroad. His work includes presentations at the 10th World Congress of Food Science and Technology and a short course on soybeans as functional foods at the University of Hong Kong. Most recently, Mr. Riaz spoke on the effects of processing soy isoflavones at the Annual Meeting of the American Association of Cereal Chemists for the United Soybean Board.
He has published in many journals and scientific magazines, including articles on healthy baking with soy ingredients and soybeans as functional foods for Cereal Food World.
Mian currently serves as the head of the Extrusion Technology Program and Associate Research Scientist at the Food Protein Research and Development Center at Texas A&M University in College Station Texas. As the head of the extrusion program, he researches the extrusion process in relation to snack foods, oil seed processing, aquaculture feed and biodegradable material. His other professional interests include nutraceutical and functional foods, religious and ethnic foods, texturization of vegetable protein and recycling of food byproducts.
Mr. Riaz earned a M.S. and B.S. in Food Technology from the University of Agriculture in Faisalabad, Pakistan. He is an active member of the Institute of Food Technologists, American Association of Cereal Chemists, American Oil Chemists' Society, Pakistan Society of Food Scientists and Technologists and the Association for the Advancement of Industrial Crops.
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