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Chibuike Udenigwe, PhD

Full Professor & University Research Chair
University of Ottawa, Ontario, Canada

Dr. Chibuike Udenigwe is a Full Professor and the University Research Chair in Food Properties and Nutrient Bioavailability at the School of Nutrition Sciences, University of Ottawa, Canada. He is also a Cross-appointed Professor in Chemistry and Biomolecular Sciences, and a Faculty Affiliate at the Institute for Science, Society and Policy at the University of Ottawa. His research takes the chemical sciences approach in exploring food and health, food diversification, emerging technologies, sustainable value-added processing, and alternative proteins. He has published over 230 peer-reviewed journal articles and book chapters, and is Editor of the book, Food Proteins and Peptides (2021, Royal Society of Chemistry). He served as the Chair, Vice Chair and Secretary-Treasurer of the AOCS Protein and Co-products (PCP) Division, Associate Editor of Journal of Functional Foods, Editor of Food Hydrocolloids for Health, among other roles. He is a Fellow of the Royal Society of Chemistry (RSC), UK and recipient of several awards, including the 2018 American Chemical Society–Division of Agricultural and Food Chemistry (ACS-AGFD) Young Scientist Award, the 2018 AOCS Young Scientist Research Award, and the 2012 IUFoST Young Scientist Award.

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