Mian N. Riaz, Ph.D., Associate Dept. Head and Holder of the Professorship in
Food Diversity, Dept. of Food Science and Technology; Texas A&M University
Dr. Mian N. Riaz is Associate Dept. Head and Holder of the Professorship in Food Diversity in the Department of Food Science and Technology at Texas A&M University, USA.
He joined Texas A&M University 29 years ago after completing his Ph.D. in Food Science from the University of Maine. His first academic appointment was in 1992 at Texas A&M University, Food Protein R&D Center, where he was put in charge of the Food and Feed Extrusion Program and went on to become the head of the Extrusion Program and a member of the Graduate Faculty in the Food Science and Technology Program. He served as Director of Food Protein R&D Centre from 2005 to March 31, 2020. (In 2016, the Center’s name was changed to Process Engineering R&D Center).
He organizes five courses every year in the area of extrusion. Three of these courses are in pet food/feed, and two of them are in the area of food extrusion. Currently, he is offering these courses through the Professional & Continuing Education program, Texas A&M Engineering Experiment Station, Extrusion Technology Program.
He has published seven books (three of them are in the area of extrusion technology), 27 chapters and more than 143 papers on extrusion and other related topics. He has given more than 594 talks in 60 different countries.
Global Food Forums Presentations by Speaker
“Raw Materials & Processes Shaping the Next Generation of Plant-Based Meat”
One of the original plant-based meat alternatives, textured soy protein, continues to be a viable choice to extend or replace animal protein sources. However, as interest in plant proteins grows, an increasing array of protein sources are used as starting materials for extruded foods mimicking the texture of animal products. This presentation examines how raw materials, equipment, and processing impact the finished products. It provides updates on recent introductions to the marketplace and touches on areas of interest to researchers.
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.