We study food proteins covering a wide range of topics, e.g. sustainable processing, bioactive peptides, peptidomics, food informatics, digestion kinetics, bioaccessibility, bioavailability, food matrix interactions, colloidal systems for delivery of bioactive compounds, novel biomaterials (bioplastics, hydrogels), and nutritional quality.
Chibuike Udenigwe
Researcher- Position: Principal investigator
- Discipline: Biochemistry, Chemistry, Food science and engineering, Nutritional science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Technical consultation
- Region: North America
- Technology focus: Bioprocess design, Computational modeling, Ingredient optimization
- Location: Global