Chibuike Udenigwe

Chibuike Udenigwe
Biography

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 food technologies, value-added processing, alternative proteins, and plant-based foods. Prof. Udenigwe has published over 170 journal articles and book chapters, and is Editor of the book, Food Proteins and Peptides (2021). He serves as Editor for Food Hydrocolloids for Health journal and on the Administrative Council of the International Academy of Food Science and Technology–Early Career Scientist Section. He is a recipient of the Carnegie African Diaspora Fellowship, and Young Scientist Awards from the American Chemical Society–Division of Agricultural and Food Chemistry, American Oil Chemists’ Society, and International Union of Food Science and Technology. Professor Udenigwe is a Member of the Global Young Academy.