Chibuike Udenigwe is a Full Professor of food biochemistry and University Research Chair in Food Properties and Nutrient Bioavailability at the University of Ottawa, Canada. He is also a cross-appointed professor at the Department of Chemistry and Biomolecular Sciences, and 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, with a focus on sustainable processing, alternative proteins, functional foods and nutraceuticals, especially bioactive peptides, functional biomaterials (peptide hydrogels, and protein-based nanodelivery systems and edible bioplastics), and their beneficial effects on human health. He has co-authored >200 scientific papers on these and related topics. He is the Editor of the book "Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications" (Royal Society of Chemistry, 2021). In addition to fundamental research, he has fostered applied research through industry partnerships.
In recognition of his work, Professor Udenigwe has received the American Chemical Society–Division of Agricultural and Food Chemistry (ACS-AGFD) Young Scientist Award, American Oil Chemists’ Society (AOCS) Young Scientist Research Award, and International Union of Food Science and Technology (IUFoST) Young Scientist Award. He is a member of several journal editorial boards and, in the past, served as Administrative Council Executive of the College of Early Career Scientists, International Academy of Food Science and Technology (IAFoST), and as Chair, Vice-Chair and Secretary-Treasurer of AOCS Protein and Co-products Division, among other roles in professional societies. He is a Carnegie African Diaspora Fellow and member of the Global Young Academy.
His research, teaching and speaking engagements focus on advancing food science, technology, and innovation at the food-health nexus towards achieving sustainable food systems.