WHAT ABOUT WHEAT - Key Persons

Dr. Duncan received her BSc in Applied Human Nutrition from the University of Guelph, an MSc in Nutritional Sciences from the University of Toronto, and a PhD in Nutritional Sciences from the University of Minnesota. She trained to become a Registered Dietitian at Sunnybrook Health Sciences Centre in Toronto.

Job Titles:

• NUTRITION and HUMAN HEALTH RESEARCH CONSULTANT

Dr. Racey is passionate about nutrition and sharing research to bridge the gap between academia and the public. Specifically, she is interested in how to best share complicated nutrition research into digestible, easy-to-understand formats to improve and optimize human health. With an interdisciplinary background, Dr. Racey has worked directly with stakeholders across the agri-food sector from farm to fork to create impact from research and help inform evidence-based decision making. She has synthesized and evaluated research and research programs through formal systematic reviews and informal environmental scans, conducted interviews and focus groups, planned workshops with diverse stakeholders, and managed a range of agri-food projects. Dr. Racey completed her PhD at the University of Guelph in the department of Human Health and Nutritional Sciences where she worked with dairy farmers and adolescents to communicate dairy products as foods for health. Dr. Racey earned her BSc and MSc in the Nutrition and Nutraceutical Sciences programs at the University of Guelph, where she was heavily involved as an undergraduate and graduate student in activities such as community-engagement and experiential learning. Her interdisciplinary formal training, along with her consumer and public engagement, gives Megan a unique combination and understanding of the implications for research, community, and industry to work together to impact human health.

Job Titles:

• PROFESSOR and CANADA RESEARCH CHAIR in FOOD MICROBIOLOGY and PROBIOTICS, UNIVERSITY of ALBERTA

Dr. Gänzle's research aims to link microbial physiology and ecology to food quality and host health. His research interests include the development of novel non-thermal technologies for food preservation, aiming to understand mechanisms of bacterial resistance to pathogen intervention technologies, and the functional characterisation of lactic acid bacteria for use as starter cultures or probiotics in food and agricultural applications with a focus on cereal fermentations. Dr. Gänzle received training in Food Engineering, Food Science and Food Microbiology at the Universität Hohenheim, Oregon State University, and the Technische Universität München. Dr. Gänzle was recognized as a Clarivate "highly cited researcher" in 2021, serves as Associate Editor of Frontiers in Microbiology and is member of the editorial board of Food Microbiology, Applied and Environmental Microbiology, and the International Journal of Food Microbiology.

Ms. Mangieri is a nationally recognized expert in nutrition, wellness and human performance, a registered dietitian-nutritionist, a board-certified specialist in sports dietetics and the author of Fueling Young Athletes. Her US-based company, Heather Mangieri Nutrition, provides food and nutrition consulting, counseling and communication services for organizations, companies and individual clients. Ms. Mangieri is passionate about translating nutrition science into practical, easy-to-understand messages that resonate with consumers. She served as a national media spokesperson for the Academy of Nutrition & Dietetics for eight years and currently sits on the board of editors for the Academy's' online Sports Nutrition Care Manual®. Her solid reputation as a trusted source of evidence-based food, fitness and nutrition information has resulted in hundreds of national and local publications, including TV, radio, print and electronic. Ms. Mangieri received her BSc in Nutrition from the Pennsylvania State University and her Master's in Wellness and Human Performance from the University of Pittsburgh.