Dr. Ngadi is a Fellow of the Canadian Society for Bioengineering. 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 the Canadian Society for Bioengineering (CSBE), American Society of Agricultural and Biological Engineers (ASABE) and Institute of Food Technologists (IFT).
Dr. Ngadi’s research interest is to understand how product and process inter-relate and translate to optimized food quality and safety. The emphasis of his work is on mathematical modelling 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. Dr. Ngadi also works on biofuels and bioproducts. The major thrust of his research in this regard is on enhanced biochemical conversion of waste biomass into biofuels as well developing innovation strategies for conversion of biomass into bioproducts. His work has resulted to over 200 publications and reports of inventions. He has supervised over 30 graduate and postdoctoral students.
Awards and Recognitions
2016: Fellow, Canadian Society for BioEngineering
2015: Distinguished Service Award, NABEC
2004 - 2013: William Dawson Scholar (equivalent to Canada Research Chair, Tier II), McGill University.
2008: John Clark award, Canadian Society for BioEngineering
Active Affiliations
Executive Council Member: CIGR International Commission of Agricultural and Biosystems Engineering; Section VI - Bioprocess
Research Interests
Dr. Ngadi works on improving the way food products are manufactured in order to ensure their optimal quality and safety. To do this, he develops new techniques of applying conventional processing technologies or he deploys novel and emerging non-thermal technologies such as pulsed electric fields (PEF), ultrasound, ultraviolet light (UV), and ozone to produce food products that are safe and of high quality. He studies the properties and attributes of foods in order to assess their states during various process operations. Dr. Ngadi uses non-destructive methods such as computer imaging and spectral methods to facilitate rapid and online assessment of food quality and safety of products. He also applies mathematical modelling to effectively characterize and optimize processing operations.
Dr. Ngadi also works on biochemical conversion of food processing waste materials into biofuels and functional bioproducts.
Current Research
Current projects are in the areas of deep-fat frying, non-thermal processing of foods (PEF, UV, Ozone), hyperspectral imaging for food quality and safety , biofuels and bioproducts from animal processing discards and microalgae. Some of the ongoing research projects are as follows:
Microstructural changes, surface characteristics and fat absorption kinetics in fried batter coated systems.
Texture of foods and biomaterials
Hyperspectral Imaging assessment of food quality
Assessment of nutrition sensitive value chains
Quality, Nutrition and Health Impacts of Inclusion of Cassava Flour in Bread Formulation
Development of systems for nutritional status assessment
Bioresource Engineering: A course in basic food engineering for non-engineering students, covering heat transfer, mass and energy balances, food process unit operations, material transport/ steam/refrigeration systems.
Offered by: Bioresource Engineering
Two 1.5-hour lectures and one 3-hour lab per week
Restriction: Not open to students in any of the B.Eng.(Bioresource) programs.
Restriction: Not open to students who have taken BREE 325.
Bioresource Engineering: Heat and mass transfer, enthalpy and mass balances, sterilizing, freezing, fluid flow, pipes, steam, refrigeration, pumps and valves.
Offered by: Bioresource Engineering
Three lectures and one 3-hour lab per week.
Restriction: Not open to students who have taken BREE 324
Bioresource Engineering: Advanced topics in food engineering. Concepts of mathematical modelling and research methodologies in food engineering. Topics include heat and mass transfer in food systems, packaging and distribution of food products, thermal and non-thermal processing, rheology and kinetics of food transformations.
Offered by: Bioresource Engineering
Three lectures and one 2-hour lab per week.
Prerequisites: BREE 325, or permission of instructor.
Bioresource Engineering: The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems.
Bioresource Engineering: Advanced topics in food and fermentation engineering are covered, including brewing, bioreactor design and control and microbial kinetics.
Offered by: Bioresource Engineering
3 lectures and one 3-hour lab
Prerequisite (Undergraduate): BREE 305 or equivalent
Graduate courses available to senior undergraduates with permission of the instructor
A fee of $121.94 covers the cost of the fermentation laboratory consumables and transportation costs for field trips which may include a brewery, winery and other fermentation operations
Terms
This course is not scheduled for the 2022 academic year
Instructors
There are no professors associated with this course for the 2022 academic year
