Wendy Wismer

Dr. Wendy Wismer is an Associate Professor and Associate Chair in the Department of Agricultural, Food & Nutritional Science at the University of Alberta. She holds a PhD in Food Science from the University of Guelph and certifications in Clinical Trials. Her research focuses on sensory and consumer science applied to innovative food products (3D-printed foods, insect-based products, plant-based alternatives) and the nutritional challenges faced by cancer patients. She actively investigates taste/smell changes during cancer treatment and develops tailored food solutions to improve patient quality of life.

• Education:
• PhD Food Science, University of Guelph
• MSc Consumer Studies, University of Guelph
• BSc Food Science, University of Alberta

Her research bridges food science with clinical needs, addressing both product development for emerging markets and nutritional support for vulnerable populations. Current projects include studies on wild game consumption motivations and sensory evaluation methodologies for clinical contexts.

Teaching responsibilities include courses on sensory evaluation (AFNS 530/NU FS 430) and scientific communication (AFNS 660). She supervises graduate students in food science and nutrition-related research.