Michael Ngadi, McGill University

Research

3D printing Chicken nuggets Fat absorption Food manufacturing Frying Microstructure Process analysis Quality

Latest papers

High-throughput precision assessment of pea-derived protein products using near infrared hyperspectral imaging.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy · 2025 · senior author
Characterization of pea composites and feasibility of heat-modulated meat analogs production.
Food chemistry · 2025 · senior author
Application of batter coating for modulating oil, texture and structure of fried foods: A review.
Food chemistry · 2024 · senior author

All 19 publications

Latest funding

Determination of food safety, quality and authenticity using X-Ray fluorescence spectroscopy
NSERC · 2023 · Co-investigator
$140,993
g-Frying of 3D Printed Composite Protein-based Foods
NSERC · 2022 · Principal investigator
$165,000
Post Frying Structural Changes in Batter Coatings
NSERC · 2017 · Principal investigator
$165,000

All 22 grants and awards

19 publications.

01

High-throughput precision assessment of pea-derived protein products using near infrared hyperspectral imaging.

Kucha C, Samaranayaka A, Asavajaru P, Ngadi M

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy2025Senior author

DOI: 10.1016/j.saa.2025.125770 PMID: 39862578

02

Characterization of pea composites and feasibility of heat-modulated meat analogs production.

Bhuiyan MHR, Liu L, Samaranayaka A, Ngadi M

Food chemistry2025Senior author

DOI: 10.1016/j.foodchem.2024.141282 PMID: 39293383

03

Application of batter coating for modulating oil, texture and structure of fried foods: A review.

Bhuiyan MHR, Ngadi M

Food chemistry2024Senior author

DOI: 10.1016/j.foodchem.2024.139655 PMID: 38805942

04

Thermomechanical transitions of meat-analog based fried foods batter coating.

Bhuiyan MHR, Ngadi M

Food chemistry2024Senior author

DOI: 10.1016/j.foodchem.2024.138953 PMID: 38479144

05

Restructuring plant-derived composites towards the production of meat-analog based coated fried food.

Hafizur Rahman Bhuiyan M, Yeasmen N, Ngadi M

Food chemistry2024Senior author

DOI: 10.1016/j.foodchem.2024.138482 PMID: 38290300

06

A systematic review of dietary data collection methodologies for diet diversity indicators.

Mahal S, Kucha C, Kwofie EM, Ngadi M

Frontiers in nutrition2024Senior author

DOI: 10.3389/fnut.2024.1195799 PMID: 38577154

07

Designing sustainable circular bioeconomy solutions for the pulse industry: The case of crude pea starch as a substrate for single cell protein production.

Aidoo R, Kwofie EM, Adewale P, Lam E, Ngadi M

The Science of the total environment2024Senior author

DOI: 10.1016/j.scitotenv.2023.169029 PMID: 38056673

08

Designing nutrition-sensitive agriculture (NSA) interventions with multi-criteria decision analysis (MCDA): a review.

Mayorga-Martínez AA, Kucha C, Kwofie E, Ngadi M

Critical reviews in food science and nutrition2024Senior author

DOI: 10.1080/10408398.2023.2248616 PMID: 37667828

09

Design and Development of 'Diet DQ Tracker': A Smartphone Application for Augmenting Dietary Assessment.

Mahal SS, Kucha C, Kwofie EM, Ngadi M

Nutrients2023Senior author

DOI: 10.3390/nu15132901 PMID: 37447227

10

Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding.

Oloruntoba D, Ampofo J, Ngadi M

Ultrasonics sonochemistry2022Senior author

DOI: 10.1016/j.ultsonch.2022.106237 PMID: 36446157

Determination of food safety, quality and authenticity using X-Ray fluorescence spectroscopy

Co-investigatorNSERC2023Research Tools and Instruments

Principal investigators: Lu, Xiaonan

$140,993

g-Frying of 3D Printed Composite Protein-based Foods

Principal investigatorNSERC2022Discovery Grants Program - Individual

Principal investigators: Ngadi, Michael

Keywords: frying; texture; quality; fat absorption; 3d printing; food manufacturing; rheological properties; chicken nuggets; microstructure; process analysis

$165,000

Post Frying Structural Changes in Batter Coatings

Principal investigatorNSERC2017Discovery Grants Program - Individual

Principal investigators: Ngadi, Michael

$165,000

Texture of Foods and Biomaterials

Principal investigatorNSERC2015Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Ngadi, Michael

$81,339

Development of shelf stable Bissap beverage

Principal investigatorNSERC2015Engage Grants Program

Principal investigators: Ngadi, Michael

$24,250

Non-destructive assessment of chicken egg fertility using hyperspectral imaging

Principal investigatorNSERC2013Collaborative Research and Development Grants

Principal investigators: Ngadi, Michael

$47,826

Research Equipment for Photonics Applications in the Mid-Infrared Wavelength Range of 1850-4500 nm

Co-investigatorNSERC2013Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Rochette, Martin

$130,106

Densification of biomass for improved fire logs

Principal investigatorNSERC2012Engage Grants Program

Principal investigators: Ngadi, Michael

$25,000

FAT ABSORPTION KINETICS AND SURFACE CHARACTERISTICS OF FRIED BATTER COATED SYSTEMS

Principal investigatorNSERC2012Discovery Grants Program - Individual

Principal investigators: Ngadi, Michael

$145,000

Prediction of beef tenderness using spectral imaging

Principal investigatorNSERC2012Engage Grants Program

Principal investigators: Ngadi, Michael

$25,000

From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.

Frequent collaborators

Ebenezer Kwofie

Bioresource Engineering

1 shared papers, latest 2024

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Applying for

Paper to mentionMention their NSERC grant from 2022

Subject: Prospective PhD student: 3D printing Dear Professor Ngadi, My name is [your name], and I am a [your current degree or role] at [your institution]. I am applying for a PhD position starting in [term and year]. I read your paper "High-throughput precision assessment of pea-derived protein products using near infrared hyperspectral imaging." (2025), and it connects closely to my own work on [your research topic]. [One or two sentences on what you did and what you learned.] I also saw your NSERC-funded project "g-Frying of 3D Printed Composite Protein-based Foods" (2022), and I would be glad to contribute to work in that direction. Are you accepting new PhD students for [term and year]? I have attached my CV and transcripts, and I would be glad to talk at a time that suits you. Thank you for your time. Kind regards, [your name]