Olivia Wright

Dr Olivia Wright is a Senior Lecturer in Nutrition and Dietetics and Director of Teaching and Learning at the School of Human Movement and Nutrition Sciences, Faculty of Health and Behavioural Sciences, The University of Queensland. She earned a Bachelor degree from Queensland University of Technology and a Doctor of Philosophy from The University of Queensland in 2005, with a thesis titled 'Client preferences for food services in geriatrics, rehabilitation and aged care: implications for service delivery for an ageing population'. Her career at The University of Queensland includes roles advancing nutrition education and research, serving as Program Director for the Master of Dietetics Studies. As a member of the Dietitians Association of Australia, she is an Advanced Accredited Practising Dietitian. Olivia's research lies at the intersection of nutrition science, Indigenous food systems, the microbiome, and interprofessional practice, focusing on nutritional resilience, food sovereignty, and personalised nutrition. She leads investigations into how dietary patterns and food environments shape microbiome resilience and health outcomes, translating these into culturally safe practice, education, and policy. Her projects integrate culinary nutrition for chronic disease prevention, Indigenous bush-food and food sovereignty initiatives, and AI-enabled analysis to enhance patient, student, and community experiences.

Olivia has published over 165 works from 2003 to 2026, including journal articles such as 'From traditional knowledge to market: a pathway for ethical commercialisation of Indigenous food products' (2026, Plants, People, Planet), 'Codesigned framework for maximising the therapeutic value of rehabilitation mealtimes' (2026, Disability and Rehabilitation), 'The impact of culinary education on adolescents' psychosocial wellbeing: a systematic review' (2025, Journal of Community and Applied Social Psychology), 'The business of dietetics: Results from the national Australian private practice dietetics dataset' (2025, Nutrition and Dietetics), and 'A randomized, double-blind, placebo-controlled trial of the effect of dried purple carrot on body mass, lipids, blood pressure, body composition, and inflammatory markers in overweight and obese adults: the QUENCH trial' (2013). She partners with First Nations communities, industry, and government to support health equity and cultural continuity through food systems. In teaching, she innovates by incorporating AI, cultural safety, Indigenous methodologies, and inclusive design to foster student confidence, belonging, and leadership in dietetics and health professions, bridging education, research, and community engagement for evidence-based, real-world impact.

Professional Email: o.wright@uq.edu.au