Idaresit Ekaette, Ph.D.

Degrees

Ph.D. (Alberta)
M.Sc. (Ibadan)
B.Eng. (Uyo)

Short Bio

Dr. Ekaette is an Assistant Professor in the Food and Bio-based Material Engineering research program and holds a joint appointment in the Departments of Bioresource Engineering, and Food Science and Agricultural Chemistry at McGill University. Dr. Ekaette obtained Ph.D. and bachelor’s degrees in Bioresource and Food Engineering, and a master’s in Food Technology giving her a strong background in food and bio-processing systems. Before joining McGill University, Dr. Ekaette worked as a Postdoctoral Fellow at the University of Alberta where her research focused on developing solution properties for carbon fiber production. Dr. Ekaette’s research interest is the processing of bioresources and foods for the purposes of new structure development, texture modification, preservation, synthesis of new compounds, and multi-component separations. Idaresit utilizes thermal and non-thermal technologies for processing, and some of her products include biopolymers, and hydrogels. Idaresit is also an enthusiast of bio-based innovations that bridge the gap between engineering and chemistry. This approach helps to solve multidisciplinary problems in industry, public health, and the environment. Idaresit engages in collaborative research that contributes to Sustainable Development Goals and she is dedicated to the training of the next generation of bioresource engineers and food scientists.

Professional Affiliations

• Member, American Society of Agricultural and Biological Engineers ASABE/CSBE.
• Member, Association of Professional Engineers and Geoscientists of Alberta APEGA.
• Member, Cereals and Grains Association.
• Member, Natural Health Product Research Society of Canada (NHPRS).

Research Interests

Dr. Ekaette develops processes, tools, and methods for the synthesis of polymers during food processing, separating and purifying these polymers, and identifying their material properties. Dr. Ekaette is also interested in using bioactive compounds as structure modifiers and preservatives in foods. This approach to the utilization of bioactive compounds enhances the multi-dimensional purpose of bioactive compounds in influencing both food’s medicinal and textural value. Identifying food loss and wastes as a rich source of valuable nutrients, Dr. Ekaette applies both thermal and non-thermal technologies to recycle and recover value-added compounds. These value-added compounds serve as raw materials to produce food supplements, packaging materials, fibers, hydrogels, etc. The food and bioprocessing laboratory seek creative minds to join our research and development of bioresources toward solving real-life issues.

Current Research

Caramel polymers. Pectin applications in hydrogels and marinades. Wet fractionation of grains.

Courses

Publications

View a list of current publications