Semone Myrie

Dr. Semone Myrie is an Associate Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba, Faculty of Agricultural and Food Sciences. She is based at the Fort Garry Campus in Winnipeg, Manitoba and can be contacted at W565 Duff Roblin Building, 190 Dysart Road, Winnipeg, Manitoba R3T 2N2 Canada, with phone number 204-474-7290 and email semone.myrie@umanitoba.ca.

Dr. Myrie earned her PhD from Memorial University in Newfoundland and Labrador, and both her MSc and BSc from the University of Alberta, Canada. Her educational background has provided her with a strong foundation in nutritional sciences.

Her research focuses on the developmental origins of adult diseases and inherited metabolic diseases, with particular emphasis on how early neonatal nutrition impacts metabolic systems during development and into adulthood. She also investigates nutrient absorption and bioavailability, particularly of amino acids, and conducts research on sitosterolemia and plant sterols. Dr. Myrie's work bridges basic science with clinical applications, contributing significantly to our understanding of how nutrition influences health outcomes across the lifespan.

Dr. Myrie teaches courses including HNSC 3400 Nutrition Assessment and Counselling and HNSC 4350 Nutrition in Exercise and Sports, preparing the next generation of nutrition professionals with both theoretical knowledge and practical skills.

Her scientific contributions include numerous publications on plant sterols, inherited metabolic disorders, and the relationship between nutrition and disease development. Her work has appeared in high-impact journals in the fields of nutrition, biochemistry, and metabolic research, with recent publications focusing on diabetes and vitamin D, weight loss programs during the pandemic, and cardiovascular disease biomarkers related to dietary phytosterols.

Dr. Myrie is actively involved in graduate student supervision, as evidenced by the supervision inquiry form on her faculty page. She welcomes prospective students interested in research areas such as clinical nutrition, dietetics and nutrigenomics, public health nutrition policy, human nutrition and metabolism, food chemistry, food microbiology, and food safety.