Chibuike Udenigwe

Chibuike Udenigwe is a Full Professor of food biosciences and the holder of the University Research Chair in Food Properties and Nutrient Bioavailability at the School of Nutrition Sciences, University of Ottawa, Canada where he is also a Cross-appointed Professor at the Department of Chemistry and Biomolecular Sciences and a Faculty Affiliate at the Institute for Science, Society and Policy. He received his BSc Hons in Biochemistry at the University of Nigeria, Nsukka. He received his MSc in Chemistry and PhD in Food and Nutritional Sciences at the University of Manitoba, and was a Natural Sciences and Engineering Research Council of Canada Postdoctoral Fellow at the University of Guelph.

Professor Udenigwe’s research takes the chemical sciences approach in exploring food and health, food diversification, emerging technologies, sustainable value-added processing, and alternative proteins. His interdisciplinary work focuses on advancing food science, technology and innovation at the food-health nexus towards achieving sustainable food systems. He has published over 240 journal articles and book chapters, and is the Editor of “Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications” (2021, Royal Society of Chemistry, UK).

He is a Fellow of the Royal Society of Chemistry, UK and Fellow of the Agricultural and Food Chemistry Division-American Chemical Society. He is also a recipient of several international awards, including three Young Scientist Awards from the American Chemical Society–Division of Agricultural and Food Chemistry (AGFD-ACS), the American Oil Chemists’ Society (AOCS), and the International Union of Food Science and Technology (IUFoST). Professor Udenigwe is a Carnegie African Diaspora Fellow and member of the Global Young Academy.