Chibuike Udenigwe is a Professor and University Research Chair in Food Properties and Nutrient Bioavailability at the School of Nutrition Sciences, University of Ottawa, Canada. He holds a cross-appointment at the Department of Chemistry and Biomolecular Sciences, and is a Faculty Affiliate at the Institute for Science, Society and Policy, 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. Prof. Udenigwe is Editor of the book, Food Proteins and Peptides (2021) and serves on several journal editorial boards and as Administrative Council Executive of the International Academy of Food Science and Technology–College of Early Career Scientists. He is a recipient of Young Scientist Awards from the American Chemical Society–Division of Agricultural and Food Chemistry, the American Oil Chemists’ Society, and the International Union of Food Science and Technology. Professor Udenigwe is a Carnegie African Diaspora Fellow and member of the Global Young Academy.