Rate My Professor Wendy Hunt

Key publications include 'Fatty acid profiling of Western Australian pasteurised milk using gas chromatography-mass spectrometry' (Food Chemistry, 2024, with Duc Doan Nguyen, Vicky A. Solah, Suzanne Daubney, and Julie Meek), examining milk fatty acids via advanced analytical methods. Another is 'Effect of lecithin on the complexation between different alcohols and pea starch' (International Journal of Biological Macromolecules, 2024, with Xiaoyang He, Vicky A. Solah, and Qingjie Sun). Notable earlier works encompass 'Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults' (Nutrients, 2020, with Kim Ang, Vicky Solah, and others), 'Recreational fishing supports health and wellbeing in Western Australia' (2016), and reports such as 'Meeting the nutritional needs of seniors via a seafood rich diet' (2015, with Alexandra McManus and Rhona Creegan) and 'Health benefits of seafood for the prevention and management of chronic diseases' (2014). Dr. Hunt has 36 publications listed on ResearchGate, with 487 citations. She is affiliated with the Centre for Crop and Food Innovation and leads programs like the Master of Food Science (Industry Practice and Innovation) and Bachelor of Food Science and Nutrition, utilizing state-of-the-art facilities including the new Nambeelup campus. Previously associated with Curtin University's School of Public Health, her career emphasizes practical food science education and research translation.