Chibuike Udenigwe

Chibuike Udenigwe is a Full Professor and University Research Chair in Food Properties and Nutrient Bioavailability at the University of Ottawa's Faculty of Health Sciences. He is also cross-appointed in the Department of Chemistry and Biomolecular Sciences and affiliated with the Institute for Science, Society and Policy. His research focuses on food biochemistry, sustainable food processing, and biomaterial applications of food proteins and peptides. He holds Fellowships from the Royal Society of Chemistry and the American Chemical Society.

Education: PhD (Food and Nutritional Sciences, University of Manitoba, 2010), MSc (Chemistry, University of Manitoba, 2007), BSc (Honours Biochemistry, University of Nigeria, 2003).

Research Interests: Food proteins and peptides, food nanotechnology, bioactive peptides, nutrient bioavailability, sustainable protein sources, food allergens, and functional biomaterials.

Notable Articles (2024): Explores nutraceutical regulation of redox enzymes, DPP-IV inhibition via fermented lentils, and structural dynamics of food-derived antidiabetic peptides. Recent work emphasizes peptide-polyphenol interactions, protein nanostructuring, and food additive manufacturing.

Awards: FRSC, FAGFD-ACS, FAAS.

Grants and Labs: Leads research on food-health nexus innovations, including edible bioplastics, nano-delivery systems, and sustainable protein valorization.