Prof. Michael O Ngadi is a Fellow of both the Canadian Society for Bioengineering (CSBE) and the American Society of Agricultural and Biological Engineers (ASABE). He earned his doctoral degree from Dalhousie University (formerly TUNS) in Halifax, Nova Scotia. He previously worked with Laval University, Quebec, and University of Georgia, Georgia, before joining McGill University in 1998. He is a professional member of CSBE, ASABE, and Institute of Food Technologists (IFT). His research interest is to understand how products and processes inter-relate and translate to optimized food quality and safety. The emphasis of his work is on mathematical modeling and optimization, heat and mass transfer phenomena, food properties, hyperspectral imaging, deep-fat frying and cooking processes, bulk packaging, and non-thermal technologies including pulsed electric fields (PEF), ultraviolet light (UV), and ozone. He also works on biofuels and bioproducts. The major thrust of his research in this regard is on developing innovation strategies for the conversion of biomass into value-added bioproducts. His work has resulted in over 200 publications and reports of inventions. He has supervised over 30 graduate and postdoctoral students.