Dr. Chibuike Udenigwe, University of Ottawa, Canada
Professor Chibuike Udenigwe holds the University Research Chair in Food Properties and Nutrient Bioavailability at the University of Ottawa, Canada where he is an Associate Professor in the School of Nutrition Sciences, with a cross-appointment in the Department of Chemistry and Biomolecular Sciences.
His work focuses on the chemistry and nutritional qualities of food proteins and peptides, and their interaction with the food matrix, bioavailability, and beneficial properties related to health and wellness. Dr. Udenigwe has published 120 journal articles and book chapters, and has an H-index of 30. He obtained his Ph.D. in Food and Nutritional Sciences from the University of Manitoba (2010), and was a Natural Sciences and Engineering Research Council of Canada Postdoctoral Fellow at the University of Guelph (2012).
Dr. Udenigwe currently serves as an Associate Editor for Journal of Functional Foods, and Vice Chair of the Protein and Co-products Division of the American Oil Chemists' Society (AOCS). He has received the American Chemical Society–Division of Agricultural and Food Chemistry Young Scientist Award (2018), AOCS Young Scientist Research Award (2018), and International Union of Food Science and Technology Young Scientist Award (2012). He is also an invited member of the Early Career Scientists Section of the International Academy of Food Science and Technology.
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