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The Novel Ingredient Processing and Utilization Laboratory at the University of Arkansas proudly participated in IFT First 2025, showcasing recent advancements in sustainable protein research and novel food processing technologies. 🎤 Oral Presentations• Dr. Mahfuzur Rahman presented on:“Distinction in Rice Proteins: Extraction, Quality, and Product Innovation” • Dr. Nikitha Modupalli Modupolli presented on:“Rice Protein Extraction…Continue Reading IFT First 2025 – Chicago, IL 

From presenting our latest research to connecting with experts across the globe, it was an exciting and enriching experience for our Novel Ingredient Processing and Utilization Laboratory team. We were proud to share our work on rice and pulse processing, protein functionality, fermentation, novel processing technologies and clean label food. From our lab, we presented…Continue Reading AOCS Annual Meeting in Portland!

A huge congratulations to our lab members saydul md safwa 🇧🇩 and Ruslan Mehadi Galib for winning 1st and 2nd place, respectively, in the Master’s Category at the Ozark IFT Research Competition and Networking Event!Their impactful 3-minute presentations highlighted the innovative work being carried out at the Novel Ingredient Processing and Utilization Laboratory, and we…Continue Reading 2025 Ozark IFT Research Competition!

We are pleased to share that our master’s students, Ruslan Mehadi Galib and saydul md safwa , presented their research at the Ag Poster Networking Event at the University of Arkansas. They presented our lab research on “Enhancing rice bran protein functional properties using atmospheric cold plasma” and “Studying the attributes of Arkansas rice to develop plant-based food products”. Congratulations…Continue Reading Ag Poster Networking Event

Plant-based protein market is growing rapidly. A very interesting article, “Big Food Gets Jacked: How Protein Mania Took Over the American Grocery Store,” by New York Magazine, a highly regarded publication known for reporting on trends, industry insights, and award-winning food writing. The article provides insights into the plant-based protein industry and how people think…Continue Reading How Protein Mania Took Over the Grocery Store

Dr. Rahman presented on “Ultrasound Assisted Fractionation of Rice Bran Protein: Impact on Yield and Functionality” in the ‘Innovation in Plant Protein’ session at the 16th Conference of Food Engineering (CoFE) 2024….Continue Reading CoFE2024

Our lab group recently enjoyed a relaxing outing for brunch at Stone Mill Bread, Fayetteville, providing a much-needed break from the research routine. It was a great opportunity to bond over good food and casual conversation away from the usual lab setting. The outing helped strengthen team connections, allowing us to recharge and return to…Continue Reading Brunch Outing!

On July 5th, Dr. Rahman’s lab hosted a fantastic summer party filled with fun and laughter. We indulged in delicious pizzas and a variety of mouth-watering desserts. The atmosphere was lively and everyone had an amazing time, enjoying the great food and each other’s company. It was a perfect way to celebrate the summer and…Continue Reading Summer Lab Party!

Dr. Rahman is presenting on rice post harvest and ingredient utilization at the 2024 International Temperate Rice Conference….Continue Reading International Temperate Rice Conference