معرفی
Dr. Amanda Wright is a Professor and Director of the Human Nutraceutical Research Unit (HNRU) at the University of Guelph's Department of Human Health and Nutritional Sciences. Her research focuses on the interplay between food structure, lipid bioavailability, and human health. She holds a B.Sc. and Ph.D. in Food Science and Chemistry from the University of Guelph. Her work explores how food material properties influence nutrient absorption, satiety, and chronic disease risk. Key projects include investigating emulsion crystallinity effects on digestion, functional fiber impacts on glycemia, and nutraceutical delivery systems. She leads interdisciplinary collaborations to advance evidence-based food strategies. Her lab conducts human clinical trials and develops novel methods to assess food functionality. She coordinates graduate training programs, mentoring students in applied nutritional sciences and research techniques.
Education: B.Sc. Food Science, University of Guelph; Ph.D. Food Chemistry, University of Guelph.
Research Interests: Food material science, lipid bioaccessibility, functional foods, nutraceuticals, in vitro digestion models, and clinical nutrition. Her work combines chemical, physical, and physiological approaches to understand how food design impacts health outcomes.
Awards: None explicitly listed, though her contributions to functional food research are widely recognized in peer-reviewed journals.
Advising & Grants: Supervises multiple graduate students and leads NSERC-funded projects on dietary lipids and satiety. Collaborates with industry partners on clinical trials and product development.
Labs/Teams: HNRU focuses on human clinical trials of natural health products, with ties to regional food and nutrition networks. Trains students in advanced food and nutraceutical research methodologies.
