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Chibuike Udenigwe, PhD

Full Professor
University of Ottawa, Ontario, 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 research primarily focuses on the chemistry and nutritional qualities of food proteins, and their beneficial properties related to health and wellness. His work also includes food diversification, emerging food technologies, value-added processing, alternative proteins, and plant-based foods. Dr. Udenigwe has published 135 journal articles and book chapters. He obtained his Ph.D. in Food and Nutritional Sciences from the University of Manitoba, and was a Natural Sciences and Engineering Research Council of Canada Postdoctoral Fellow at the University of Guelph.

Dr. Udenigwe was a Carnegie African Diaspora Fellow and currently serves as an Associate Editor for Journal of Functional Foods and Chair of the Protein and Co-products Division of the American Oil Chemists' Society (AOCS). He has received the 2018 American Chemical Society–Division of Agricultural and Food Chemistry (ACS-AGFD) Young Scientist Award, 2018 AOCS Young Scientist Research Award, and 2012 International Union of Food Science and Technology (IUFoST) Young Scientist Award. He is also the interim Vice Chair of the Early Career Scientists Section (ECSS) of the International Academy of Food Science and Technology (IAFoST).

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