Chenna Chukwu, B.S, Ph.D.

Dr. Chukwu has drafted and prosecuted numerous patent applications before the USPTO and possesses prosecution experience with European, Indian, Canadian, Australian, and Japanese Patent Offices. In addition, she has assisted in the preparation of patentability opinion (Infringement and Clearance) work and advised attorney's and clients on related technical matters.

Dr. Chukwu has also served as Founder, President and CEO of a small biotech research firm that discovered, developed and deployed bio-based technologies and products (Vegizyme™, gas-free beans, etc.) for the food and agricultural sectors. Her duties further included developing business strategies for the creation and management of the firm's IP portfolio, preparing and negotiating license and confidentiality agreements with for-profit organizations and academic research institutions, and coordinating research activities as part of completing two SBIR research grants.

Dr. Chukwu has a Bachelor of Science degree (B.S.) in Biology from Tulane University and Doctorate (Ph.D.) in Food Science from the University of Illinois at Urbana- Champaign, IL. Her areas of research expertise include Food Product and Process Development, Food and Biochemical Engineering, Bioprocess Engineering, Membrane Separations, Value-Added Processing, and Fermentations. Dr. Chukwu also worked on transforming products like acetic acid (vinegar) into calcium magnesium acetate (the "nicer snow de-icer").

Dr. Chukwu has been honored by the U.S. Department of Agriculture, Institute of Food Technologists (IFT), The Honor Society of Agriculture, Gamma Sigma Delta, Illinois Chapter, Phi Kappa Phi, the National Science Foundation, and INROADS/NC Triangle, Inc. She is a professional member of the Institute of Food Technologists, Licensing Executives Society - USA, Minnesota Intellectual Property Law Association and the National INROADS Alumni Association.