معرفی
Lisa Duizer serves as Professor and Department Chair in the Department of Food Science at the University of Guelph, where she has been faculty since 2009 after previous appointments at Acadia University's School of Nutrition and Dietetics and Massey University's Institute of Food Nutrition and Human Health. Her research addresses critical challenges in food for aging populations, focusing on sensory properties of foods designed for older adults with dysphagia or malnutrition.
Education
- BASc in Applied Human Nutrition, University of Guelph (1990)
- MSc in Food Science, University of Guelph (1992)
- PhD in Food Technology, Massey University (2003)
Research Interests
Professor Duizer's work centers on sensory science applications for geriatric nutrition, investigating age-related changes in taste and texture perception. She develops evidence-based strategies for improving nutritional quality and acceptability of foods for elderly populations, including pureed food optimization, nutrient fortification techniques, and 'supermenu' development for long-term care settings. Her research integrates human subjects testing with rheological and tribological analysis to establish science-based standards for modified texture foods.
Publication Trends
Her recent publications (2022-2025) demonstrate expanding interdisciplinary scope, with increasing focus on emotional food responses, space food sensory perception, and plant-based alternatives. The predominant themes involve texture modification for dysphagia management, salt reduction strategies for older adults, and stakeholder-driven interventions for malnutrition in long-term care. This trajectory reflects growing integration of sensory science with healthcare delivery systems and innovative food product development.
Scientific Awards
No scientific awards were documented in the provided source materials.
Advising and Grants
Lisa Duizer mentors graduate students with rigorous emphasis on ethical conduct in human subjects research, requiring comprehensive understanding of participant interaction protocols. Her students from nutrition and food science backgrounds have pursued careers as registered dietitians, food product developers in multinational corporations, and research scientists. Her work with the Agri-Food for Healthy Aging group and University Health Network affiliation indicates substantial grant funding from health and agriculture sectors for projects targeting malnutrition intervention in aging populations.
Labs and Teams
She leads sensory evaluation laboratories within the Department of Food Science and serves as Research Scientist for the Agri-Food for Healthy Aging initiative. Her collaborative network includes the University Health Network, Ontario Ministry of Health and Long-Term Care, long-term care home operators, food distributors, and agricultural producers, facilitating translational research from laboratory to institutional meal service implementation.
