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For the Inventor, By the Inventor

Ithaca, NY, United States of America

Syed S H Rizvi

USPTO Granted Patents = 8 

Average Co-Inventor Count = 2.0

ph-index = 4

Forward Citations = 65(Granted Patents)


Company Filing History:

goldMedal8 out of 2,886 
 
Cornell University
 patents

Years Active: 2002-2025

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8 patents (USPTO):Explore Patents
1. 12201136 - Extrusion of agro-food industry byproducts and protein concentrates into value-added foods (2025-01-21),
2. D1017765 - Eductor nozzle and manifold unit assembly (2024-03-12),
3. 11779028 - Process for improving shelf-life of fresh cut vegetables and food products produced thereby (2023-10-10),
4. 10624363 - Process and apparatus for rapid freezing of consumable and non-consumable products using the expansion of dense gas (2020-04-21),
5. 10524497 - Extrusion of agro-food industry byproducts and protein concentrates into value-added foods (2020-01-07),
6. 10492507 - Process for improving shelf-life of fresh cut vegetables and food products produced thereby (2019-12-03),
7. 6623781 - Microfiltration of skim milk for cheese making and whey proteins (2003-09-23),
8. 6485762 - Microfiltration of skim milk for cheese making and whey proteins (2002-11-26),

Title: Inventor Profile: Syed S H Rizvi from Ithaca, NY

Introduction

Syed S H Rizvi is an accomplished inventor based in Ithaca, NY, recognized for his contributions to the field of food technology and processing. With a total of 8 patents to his name, Rizvi has developed innovative solutions that aim to enhance the utilization of agro-food industry byproducts.

Latest Patents

Among his notable inventions is a process for the extrusion of agro-food industry byproducts and protein concentrates into value-added foods. This patent describes an advanced method for creating edible foodstuffs from food industry waste, incorporating an extrusion formulation that combines a first food byproduct with additional ingredients. The introduction of supercritical carbon dioxide (SC-CO) into the extruder is a crucial element of this process, which ultimately results in an extrudate produced under supercritical fluid extrusion (SCFX) conditions. Rizvi's latest work not only addresses waste management in the food sector but also creates nutritious food products from previously discarded materials.

Career Highlights

Throughout his career, Rizvi has been affiliated with reputable institutions such as Cornell University and the Cornell Research Foundation Inc. His dedication to research and innovation in food processing has significantly impacted the industry, particularly in promoting sustainability and resource efficiency.

Collaborations

Rizvi has collaborated with notable professionals in his field, including Randall L Brandsma and Vipul Prakash Saran. These partnerships have contributed to the successful development and implementation of cutting-edge food processing technologies.

Conclusion

Syed S H Rizvi exemplifies the spirit of innovation in the food technology sector. His work not only advances the science of food processing but also promotes environmental sustainability by transforming waste into valuable resources. With several patents to his name, Rizvi continues to pave the way for future developments in the industry.

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