Texas A&M food scientist earns global honor
American Oil Chemists’ Society names Riaz as Fellow for impact on extrusion, research, education
Mian Riaz, Ph.D., was named a 2025 Fellow by the American Oil Chemists’ Society during its 29th annual meeting and expo in April.
Riaz is the associate head of the Department of Food Science and Technology in the Texas A&M College of Agriculture and Life Sciences, holder of the Professorship in Food Diversity and director of the Extrusion Technology Program.
The society is dedicated to the science and technology related to fats, oils, surfactants and other related materials in the food industry. The Fellow designation, one of the society’s highest honors, recognizes individuals with a sustained record of excellence in research, innovation, education and professional service. Members in several countries nominate candidates whose work demonstrates lasting value and leadership in their field.
Building expertise in extrusion technology
For more than 32 years, Riaz has conducted research in food processing, plant-based proteins and shelf-stable products. His work has had a lasting impact across academia, industry and international training.
“This award is a seal of quality; it shows that the work we’ve done matters,” Riaz said. “It reflects years of dedication, and I’m proud to represent Texas A&M and our food science and technology department on the global stage.”
He received the award during the annual meeting, where he gave an invited talk on “Cutting-edge Extrusion Processing for Plant Protein Texturization.”
Riaz is internationally known for his work in extrusion technology, helping develop cost-effective food solutions for emerging markets and advancing industry practices worldwide. He has organized hundreds of professional short courses, consulted with companies across the globe, and authored numerous books and scientific publications.
Training students for a future in food science
His course on Religious and Ethnic Foods is one of the department’s most popular, enrolling around 1,200 students each semester.
Under Riaz’s leadership, the extrusion program has trained more than 7,000 participants from over 80 countries. The program is a global resource for industry professionals, researchers and academic institutions.
“This recognition brings pride to my department and the university,” Riaz said. “It helps us attract students, build partnerships and secure research support.”
His selection as a Fellow also highlights the College’s leadership in global food science and technology, particularly in innovation, sustainability and workforce development, he said.
