Pioneering Food Diversity: How IFANCA and Texas A&M University are Leading the Way
Dr. Mian N. Riaz
Article
June 30, 2024
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THE ISLAMIC FOOD AND NUTRITION COUNCIL OF America (IFANCA) leads the promotion of halal food practices, ensuring food diversity and quality. In 2016, IFANCA partnered with Texas A&M University, establishing The Food Diversity Innovation Program (FDIP) within the Department of Food Science and Technology to foster education and research in ethnic and faith-based foods. Through various endowments, professorships, scholarships, and symposiums, the IFANCA program at Texas A&M University advances food diversity, prepares students for a multicultural food industry, and supports innovative research.
In 2016, IFANCA provided funding to establish an endowment at Texas A&M University’s Department of Food Science and Technology. This endowment aims to foster a comprehensive understanding of diverse food systems among students, researchers, and industry professionals, promoting an inclusive and knowledgeable approach to food science and nutrition. The endowment supports the development of specialized programs addressing unique aspects of ethnic and faith-based foods, offering students a well-rounded education that incorporates cultural, religious, and regional diversity in global food systems.
A key component of the IFANCA endowment includes an undergraduate seminar course dedicated to ethnic and religious foods. Offered every spring and fall semester, this course engages over 1,000 students each semester, introducing them to various food traditions and practices worldwide, including religious dietary laws, the cultural importance of traditional foods, and the challenges in producing and marketing ethnic foods. Additionally, the endowment supports lab-based exploration, providing practical experience in analyzing and processing ethnic and faith-based foods, equipping students with the skills needed to address the unique challenges of a multicultural food landscape. Through these initiatives, the IFANCA endowment promotes inclusivity and innovation in food science, preparing students to meet the evolving demands of a global market.
Non-Endowed Gift Agreement
The Non-Endowed Gift Agreement 2020 between the Islamic Food and Nutrition Council of America (IFANCA) and the Texas A&M Foundation established the Food Science and Technology Excellence Fund with an initial donation of $100,000. This fund is dedicated to advancing high-impact learning experiences, student activities, seminar series, and research programs within the Department of Food Science and Technology. The agreement details the fund’s purpose, contribution schedule and format, donor recognition, and fund administration, ensuring that the use of funds aligns with the donor’s intentions and benefits the university effectively. This partnership is designed to enhance educational and research opportunities, driving progress in food science and technology.
IFANCA Professorship in Food Diversity
The establishment of the IFANCA Professorship in Food Diversity at Texas A&M University, held by Dr. Mian Riaz from December 1, 2022, to November 30, 2027, marks a significant milestone in advancing food diversity studies. This prestigious position leverages Dr. Riaz’s expertise in ethnic and faith-based foods, acknowledging his exceptional contributions to food science through research, publications, and education. Dr. Riaz’s work spans developing Halal and Kosher certification processes, studying traditional and ethnic foods, and advocating for food diversity in academic and industry settings, thereby enhancing the educational and research capabilities of the Department of Food Science and Technology.
Food Diversity Certificate Program
The Food Diversity Certificate Program at Texas A&M University offers a meticulously designed 15-hour curriculum to provide students with an in-depth understanding of religious and ethnic foods, food processing techniques, quality control measures, and global certification standards. Covering topics such as Halal and Kosher foods, food processing technologies, quality assurance, and global certifications, the program prepares students for dynamic careers in the food industry. Incorporating high-impact learning modules, research activities, and experiential learning opportunities, the program ensures students develop critical thinking, problem-solving, and communication skills necessary to excel in a diverse and evolving food industry.
IFANCA Scholarships and Fellowships
Understanding the vital role of supporting talented students committed to promoting food diversity and sustainability, the Islamic Food and Nutrition Council of America (IFANCA) provides a comprehensive range of scholarships and fellowships. Established in 2024, the IFANCA Endowed Dean’s Excellence Scholarship offers significant financial aid to three undergraduate students in the Department of Food Science and Technology at Texas A&M University. Since 2018, the IFANCA Graduate Fellowships have been advancing graduate research, initially supporting three students, with three more added in 2023. Additionally, the IFANCA Undergraduate Endowed Scholarships provide financial support to promising undergraduates, enabling them to focus on their studies and make meaningful contributions to the field of food science.
The IFANCA-FDIP (Food Diversity Innovation Program) has significantly advanced food science through the establishment of the Food Science and Technology Excellence Fund. This fund fosters high-impact learning experiences and supports both graduate and undergraduate activities within the Department of Food Science and Technology at Texas A&M University. It also underwrites seminar series and research programs, enhancing the academic and research infrastructure of the department. Importantly, it covers the salaries of scientists and staff essential to these initiatives.
In 2024, the IFANCA-FDIP awarded grants of $20,000 each to several researchers and students to support groundbreaking research projects. These projects target key areas such as food diversity, authentication and traceability, AI technologies for quality and safety, sustainability of the food system, and supply chain management. Notable research topics include enhancing agricultural practices and developing natural flavors from grasshopper insects through Koji-based fermentation. These grants play a crucial role in fostering academic and research excellence, enabling participants to contribute valuable insights and innovations to the field of food science.
The IFANCA-FDIP Symposium has established itself as a crucial event for advancing food diversity, authentication, and certification. The inaugural symposium on “Food Authentication and Certification,” held on February 21-22, 2019, at Texas A&M University, brought together national and international experts. The distinguished keynote speakers from academia and industry discussed critical issues in food supply chain standards and verification processes. Poster presentations by students showcased innovative research, reflecting Texas A&M’s commitment to fostering future food science professionals. After a pandemic-induced hiatus, the symposium resumed in 2022, focusing on “Current Trends in Food Industry- Challenges and Strategies” in Frisco, Texas, featuring presentations from leading companies that provided networking opportunities for students and industry professionals. Poster topics ranged from cultured meat to the impact of cranberry juice on gut health, with five undergraduates, six graduates, and two postdoctoral students presenting a total of 13 posters.
The upcoming IFANCA-FDIP Symposium on October 30, 2024, at Texas A&M’s AgriLife Center will focus on “Alternative Proteins,” highlighting sustainable protein sources as alternatives to traditional animal-based proteins. The event will include keynote addresses, panel discussions, and technical sessions on plant-based proteins, cultured meats, and novel protein sources such as insects and algae. These symposia, through fostering academic excellence and innovation, ensure Texas A&M University remains at the forefront of food diversity education and research, promoting an inclusive and sustainable food system.
The collaboration between IFANCA and Texas A&M University epitomizes a pioneering effort in advancing food diversity and innovation. By establishing endowed programs, offering specialized courses, and funding transformative research, they have significantly contributed to understanding and improving ethnic and faith-based foods. The IFANCA-FDIP grants and symposiums have driven critical research in areas like food authentication, sustainability, and alternative proteins, fostering an environment of academic excellence and industry innovation. Dr. Riaz’s distinguished role as the IFANCA Professor in Food Diversity highlights their dedication to merging academic prowess with practical industry solutions. Scholarships and fellowships provided by IFANCA ensure the development of future leaders in food science, reinforcing a commitment to an inclusive and sustainable global food industry.
In conclusion, the partnership between IFANCA and Texas A&M University has established a benchmark in advancing food science education and halal industry practices. Together, they are shaping the future of food diversity by integrating academic rigor with real-world application. Through initiatives like the Food Diversity Innovation Program, research grants, symposiums, and hands-on training in religious and ethnic food systems, this partnership not only fosters inclusivity in the food industry but also drives innovation in halal food production and global standards. Their leadership sets a powerful example, preparing the next generation of food scientists to address the evolving demands of a multicultural and diverse food landscape. This pioneering approach positions both IFANCA and Texas A&M as leaders in creating sustainable, inclusive, and innovative solutions for the future of the global food industry.
Dr. Mian N. Riaz is the Associate Department Head and IFANCA Professor in Food Diversity in the Department of Food Science and Technology at Texas A&M University. He joined Texas A&M University 32 years ago after completing his Ph.D. in Food Science. Dr. Riaz has published seven books. His first book, “Halal Food Production,” is widely used in universities for Food Science and Nutrition majors and has been translated into Chinese, Persian, and Korean. He has received several prestigious awards from various institutions.