Mian N. Riaz, Ph.D, Director, Food Protein R&D Center, Head – Extrusion Technology Program, Graduate Faculty, Nutrition and Food Science Dept.,
Texas A&M University
Mian Riaz, Ph.D., has published five books and three of them are in the area of extrusion technology and one in the area of soybeans (Soy Application in Food). He has also published 20 chapters in different books including some chapters in the area of extrusion and soybean processing. He has given more than 235 talks in 50 different countries. He offers four short courses in the area of extrusion annually, two courses are in feed extrusion and two courses are in food extrusion. He has more than 22 years of research experience in his field.
Dr. Riaz 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.
Global Food Forums Presentations by Speaker
2021 Protein Trends & Technologies Seminar — Technical Program: Formulating with Proteins [To be reconfirmed]
“An Update on Developments in Plant-based Textured Meat Alternatives”
One of the original plant-based meat alternatives, textured soy protein, continues to be a viable choice to extend or replace animal sources of protein. However, as interest in plant proteins grows among consumers, the food industry is looking for additional options to fit an increasing range of needs. Researchers have turned to a variety of plant-based proteins to mimic textures found in familiar products such as hamburger and sausage. This presentation discusses current work with emerging textured plant proteins. It will additionally touch on how such ingredients can be used in the formulation of higher moisture alternative meat applications.
2015 Protein Trends & Technologies Seminar — Technical Program: Formulating with Proteins
“Processing, Characteristics and Uses of Extruded Plant Protein Ingredients”
Proteins possess a variety of properties enabling them to emulsify, thicken and contribute other needed functions to a food’s matrix. In some situations, however, protein claims but not their actions are desired. In other cases, specific meat-mimicking characteristics or an ingredient that contributes particle identity is wanted. This presentation offers insights into how processing can be used to produce textured plant proteins and crisps with a range of properties for use in protein-enhance foods.