News Summary
Dr. Mian Riaz, associate head of the Department of Food Science and Technology at Texas A&M University, has been named a 2025 Fellow by the American Oil Chemists’ Society. This prestigious honor acknowledges his substantial contributions to research and education in food science, particularly in areas like food processing and plant-based proteins. Dr. Riaz’s work has positively impacted global training efforts, attracting numerous students and professionals to the field. His recognition highlights Texas A&M’s strong commitment to innovation and leadership in food science.
COLLEGE STATION, TEXAS – Dr. Mian Riaz, associate head of the Department of Food Science and Technology at Texas A&M University, has been honored as a 2025 Fellow by the American Oil Chemists’ Society. This prestigious recognition was announced on May 22 through Texas A&M’s university magazine and website.
The Fellow designation is awarded by the American Oil Chemists’ Society, which recognizes professionals with outstanding contributions in research, education, innovation, and service in fields related to fats, oils, surfactants, and related materials. Nominees for this accolade are sourced from members around the globe, making it a significant acknowledgment of expertise and leadership in the industry.
Dr. Riaz has accumulated over thirty years of experience and is well-known internationally for his knowledge and advancements in food processing, plant-based proteins, and the development of shelf-stable food products. His extensive work has dramatically influenced academic research, industry practices, and global training efforts in food science.
Courses developed and led by Dr. Riaz, such as the one on Religious and Ethnic Foods, have drawn considerable interest, with approximately 1,200 students enrolling each semester. The course’s popularity reflects his ability to engage with students and provide valuable insights into diverse food cultures.
Additionally, Dr. Riaz oversees the Extrusion Technology Program, which has successfully trained more than 7,000 professionals from more than 80 countries. This program has emerged as an indispensable resource for researchers, industry practitioners, and educators seeking to enhance their knowledge and skills in the field of food technology.
Dr. Riaz expressed that this honor not only brings pride to himself but to the entire department and university. He noted that such recognition aids in attracting students, fostering partnerships, and securing research funding, underscoring the importance of collective efforts within the Texas A&M College of Agriculture and Life Sciences.
This achievement reinforces Texas A&M University’s leadership in global food science, particularly in areas centered on innovation, sustainability, and workforce development. Dr. Riaz’s contributions highlight the institution’s commitment to advancing knowledge and application in food science disciplines, positively affecting the global community.
As Dr. Riaz prepares to assume the honor of Fellow in 2025, the academic and professional community anticipates the impact of his ongoing work and influence in food science and technology. With a proven track record and continued dedication to education and innovation, Dr. Riaz exemplifies the high standards upheld at Texas A&M University and the American Oil Chemists’ Society.
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