Dr. Rotimi Aluko is a Professor and Associate Head in the Department of Food and Human Nutritional Sciences at the University of Manitoba, Winnipeg, Canada. He obtained a Ph.D. degree in Food Science from the University of Guelph, and Bachelor and Master degrees from Nigeria.
Dr. Aluko is an Institute of Food Technologists‐Certified Food Scientist with a globally recognized research program on the production and structure‐function properties of food proteins and protein‐derived bioactive peptides, especially for the prevention and management of hypertension and oxidative stress. He is a pioneer researcher in the field of plant seed bioactive peptides and value-added utilization of plant seed proteins. He also has an active research program examining the structure-function properties of bitter taste receptor peptide agonists and antagonists. He has trained over 50 people at various levels that include MSc, PhD and postdoctoral.
He has published 183 journal articles, including those that demonstrate potential use of plant seed peptides for the treatment of hypertension and oxidative stress-related symptoms. According to SciVal, Dr. Aluko is the most prolific and most highly cited author worldwide in the area of inhibitory peptides. His numerous contributions to this field have made the University of Manitoba the 2nd most active institution worldwide in number of publications and citations. Dr. Aluko has been recognized in 2017 and 2018 as a Highly Cited Researcher in the Agricultural Sciences category, a designation for researchers with citation records within the top 1% globally.
Dr. Aluko holds two patents on the antihypertensive properties of plant seed peptides and is heavily involved in technology transfer to the food and nutrition industry. He is a recipient of the Canadian Institute of Food Science & Technology's William J. Eva award for exceptional academic and research contributions to the food science and technology industry in Canada. He has also been honoured by being named Fellow of the Canadian Institute of Food Science & Technology, the Institute of Food Technologists and the American Oil Chemists Society, the three main food science and technology institutes in the world. He currently serves as Editor-in-Chief for the Journal of Food Biochemistry and Associate Editor for Current Topics in Nutraceutical Research journal.