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Chibuike Udenigwe is a full professor and University Research Chair in Food Properties and Nutrient Bioavailability. He is also a cross-appointed professor in the Department of Chemistry and Biomolecular Sciences and faculty affiliate at the Institute for Science, Society and Policy.

Professor Udenigwe’s research takes a chemical sciences approach in exploring food and health, food diversification, emerging technologies, sustainable value-added processing and alternative proteins. His interdisciplinary work focuses on advancing food science, technology and innovation at the food-health nexus, to achieve sustainable food systems.

Professor Udenigwe has published over 240 journal articles and book chapters and is the editor of the collection Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications (2021). Professor Udenigwe is a fellow of the Royal Society of Chemistry (U.K.) and of the American Chemical Society–Division of Agricultural and Food Chemistry.

Professor Udenigwe is accepting new students for thesis supervision.

• Food biochemistry
• Food proteins and peptides
• Sustainable food processing
• Food nanotechnology

Professor Udenigwe's group studies the chemistry, biofunctions and biomaterial applications of food proteins and peptides. His research focuses on understanding the structural dynamics of proteins and bioactive peptides during processing, interaction with other biopolymers and small molecules in food, bio-accessibility and bio-availability. His protein research also covers topics such as molecular behaviour in complex matrices, encapsulated nanostructures and functional biomaterials (peptide hydrogels, and protein-based nanodelivery systems and edible bioplastics), nano-bio interactions, food protein allergens and proteins from emerging sources.

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Selected publications

• Obeme-Nmom JI, Abioye RO, Reyes-Floros SS, Udenigwe CC. (2024). . Food & Function.
• Di Stefano E, Hüttmann N, Dekker P, Tomassen MMM, Oliviero T, Fogliano V, Udenigwe CC. (2024). . Food & Function.
• Lam Hon Wah L, Reyes-Floros SS, Mosibo OK, Fatoki TH, Aluko RE, Udenigwe CC. (2024). . ACS Food Science and Technology, 4, 2080–2089.
• Zhang X, Chen Y, Hu Y, Jin J, Shen HL, Udenigwe CC. (2024). . Food Physics, 1, 100019.
• Obeme-Nmom JI, Udenigwe CC. (2024). . Current Opinion in Food Science, 57, 101174.
• Wang C, Zheng L, Udenigwe CC, Lin L, Zhao M. (2024). . Journal of Agricultural and Food Chemistry, 72, 11230–11240.
• Abioye RO, Camaño Echavarría JA, Obeme-Nmom JI, Yiridoe M, Ogunrinola OA, Ezema MD, Udenigwe CC. (2024). . Journal of Agricultural and Food Chemistry, 72, 8372–8379.
• Abioye RO, Obeme-Nmom JI, Udenigwe CC. (2024). . ACS Food Science and Technology, 4, 711–718.
• Abioye RO, Udenigwe CC. (2024). . Current Opinion in Food Science, 56, 101146.
• Mosibo OK, Ferrentino G, Udenigwe CC. (2024). . Foods, 13, 733.
• Clairoux A, Udenigwe CC. (2023). . Journal of Food Bioactives, 22, 36–42.
• Boachie R, Capuano E, Oliviero T, Udenigwe CC, Fogliano V. (2023). . Journal of Functional Foods, 107, 105667.
• Sun X, Li S, Okagu OD, Wang H, Zhang S, Liu X, Udenigwe CC. (2023). . Innovative Food Science and Emerging Technologies, 86, 103367.
• Okagu OD, Abioye RO, Udenigwe CC. (2023). . Journal of Agricultural and Food Chemistry, 71, 4957–4969.
• Pulatsu E, Udenigwe CC. (2023). . Physics of Fluids, 35, 031303.
• Abioye R, Sun X, Hsu PCQ, Hüttmann N, Acquah C, Udenigwe CC. (2022). . Gels, 8(10), 641.
• Boachie RT, Okagu OD, Abioye RO, Hüttmann N, Oliviero T, Capuano E, Fogliano V, Udenigwe CC. (2022). . Journal of Agricultural and Food Chemistry, 70, 6519–6529.
• Jin J, Okagu OD, Udenigwe CC. (2022). . Food Biophysics, 17, 198–208.
• Okagu OD, Abioye RO, Udenigwe CC. (2022). . Molecules, 27(6), 1941.
• Okagu OD, Udenigwe CC. (2022). . Food Biophysics, 17, 10–25.