Bioavailability of Nutraceuticals and Bioactive Compounds

Chibuike Udenigwe is a Professor and University Research Chair in Food Properties and Nutrient Bioavailability at the School of Nutrition Sciences, University of Ottawa, Canada. He completed his Ph.D. in Food and Nutritional Sciences at the University of Manitoba, and the Natural Sciences and Engineering Research Council of Canada Postdoctoral Fellowship at the University of Guelph. His current research takes the chemical sciences approach in exploring food and health, emerging technologies for value-added processing, alternative proteins, and plant-based foods. Professor Udenigwe has published 180 peer-reviewed journal articles and book chapters, and is the Editor of “Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications” (RSC, 2021). He was a Carnegie African Diaspora Fellow and serves as Editor for Food Hydrocolloids for Health journal. He is a recipient of Young Scientist Awards from the American Chemical Society–Division of Agricultural and Food Chemistry, American Oil Chemists’ Society, and International Union of Food Science and Technology. Professor Udenigwe is the Vice President of the International Academy of Food Science and Technology–Early Career Scientists Section, and a member of the Global Young Academy.

Xiaohong Sun is currently working as a postdoctoral research fellow at the School of Nutrition Sciences, University of Ottawa, and as Associate Professor at the College of Food and Biological Engineering, Qiqihar University, China. She obtained her Ph.D. in Food Science and Technology from the University of Alberta in 2017. She was awarded the NSERC (Natural Sciences and Engineering Research Council of Canada) postdoctoral fellowship and Nutrition and Mental Health postdoctoral fellowship in 2019 and 2021, respectively. Her main research interests include food-derived bioactive compounds, emerging processing technologies, food matrix interaction and value addition to agro-food byproducts. Dr. Sun has published 26 peer-reviewed papers in high-impact journals in Food research field, three book chapters, and one book in Chinese as an Associate Editor.