We believe in the power of every person.
My research interest is in the area of intelligent food design innovation and engineering with a focus on the application of mathematical and machine learning modeling to predict food behavior under the influence of industrial and/or human processes and the consequent effects of these processes on safety, quality, nutrition of food products and health and wellness of consumers.
- PhD in Biosystems Engineering, University of Manitoba, Canada.
- MSc in Biosystems Engineering, University of Manitoba, Canada
- Bsc. Food and Bio-processing Engineering, University of Nigeria, Nigeria
Teaching and/or Extension Activities
- 3+1 program; Engineering Properties of Biological Materials; Food Engineering Unit Operations; Heat and Mass Transfer.
- My teaching philosophy is centrally pinned on empathy – a student-focus pedagogical approach to the learning process. My goal is to equip the next generation of food scientists to appreciate the power of using theories based on physics and mathematics to understand complex changes in safety, quality, and nutrition of food products under the influence of industrial food processing.
- Nwaizu, C. and Q. Zhang. 2015. Characterizing tortuous airflow paths in a grain bulk using image visualization techniques. Canadian Biosystems Engineering 57: 3.13-3.22
- Nwaizu, C. and Q. Zhang. 2017. Pore-scale geometrical model based on compaction for predicting resistance to airflow in storage systems. CSBE 17: 124 -126.
- Nwaizu, C., Q. Zhang and S. Cenkowski. 2013. Measurement of Thermal Conductivity of Processed Oat Groat Flour. Canadian Society of Bio engineering 11.pp