Olivia Wright

Olivia is a Senior Lecturer in Nutrition and Dietetics and Director of Teaching and Learning at the School of Human Movement and Nutrition Sciences, The University of Queensland. Her work sits at the intersection of nutrition science, Indigenous food systems, the microbiome and interprofessional practice, with a focus on nutritional resilience, food sovereignty and personalised nutrition. She leads a coherent program of research examining how dietary patterns and food environments shape microbiome resilience and health outcomes, and how this knowledge can be translated into culturally safe practice, education and policy. This program integrates culinary nutrition, chronic disease prevention, Indigenous bush‑food and food sovereignty projects, and AI‑enabled analysis to improve the lived experience of patients, students and communities. Olivia has published widely in nutrition science and dietetics and works in partnership with First Nations communities, industry and government to advance understanding of how food systems can support health, equity and cultural continuity. As a recognised leader in teaching and learning innovation, Olivia plays a central role in shaping the next generation of dietitians and health professionals. She integrates AI, cultural safety, Indigenous methodologies and inclusive design into her teaching to strengthen student confidence, belonging and leadership, intentionally bridging education, research and community engagement so that evidence supports community‑led solutions and real‑world impact across health systems and society. Diet–microbiome resilience and personalised nutrition: I study how dietary patterns shape microbiome resilience and individual variability in metabolic and inflammatory outcomes. Culinary nutrition: translating evidence into practice: I design and evaluate culinary strategies that turn guidelines into practical, tasty meals for diverse populations and clinical needs. Projects span high-protein enrichment, Mediterranean-style patterns, and cost-conscious meal planning, across the life course. Culturally safe, sustainable food systems: I co-design nutrition solutions that respect First Nations knowledge and promote equitable access to uniquely Australian foods. Research links cultural safety, environmental sustainability, and food sovereignty to everyday eating. AI-enabled learning and assessment in dietetics education: I develop and study secure, culturally safe AI tools for feedback, simulation, and assessment design in health programs. Research targets belonging, capability building, and reliable evaluation of clinical and counselling skills.

[2026] Sharper Minds online: effects of self-paced mental health modules on university students’ mental health literacy, peer support, and self-care behaviours. Han, R., Maccallum, F., Walter, Z.C., Tanksale, R., Huang, K., Alhadad, S.S.J., Beckman, E., Bentley, S.V., Gomersall, S.R., Hides, L., Rossa, K.R., Smith, S.S., Wright, O.R.L. and Dingle, G.A. (2026). Mental Health and Prevention, 43 200552, 1-14. doi: 10.1016/j.mhp.2026.200552 [2026] Queen garnet plum anthocyanins: pigments with functional properties. Netzel, Michael, Sultanbawa, Yasmina and Wright, Olivia (2026). XI International Symposium on Human Health Effects of Fruits and Vegetables - FAVHEALTH2026, Kyoto, Japan, 23-28 August 2026. Kyoto, Japan: International Horticultural Congress. [2026] "alternative" smoothies and gut he