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.

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