Jennifer Brady is a Registered Dietitian and Director of the School of Nutrition and Dietetics at Acadia University. Her research explores the intersections of food, health, and social justice, including the history and professionalization of dietetics, as well as questions about what dietitians' roles should and could be in socially just practice and advocacy. As an educator, she aims to teach to transform which means educating the whole student to deepen their knowledge and academic skills, but also their engagement in the world as informed, conscientious, and accountable citizens.

Lisa Duizer is a Professor and Chair of the Department of Food Science at the University of Guelph. She is also an Adjunct Professor in the School of Nutrition and Dietetics at Acadia University. She has worked in sensory evaluation research for over 30 years. Dr Duizer has an active research lab where her students conduct fundamental research in understanding the link between in mouth sensations and perception of textures. This work is then applied to the development of modified textured foods for individuals living in long term care homes. Her goal is to ensure that older adults have nutritionally rich foods that they like to eat. Dr Duizer has published over 90 papers and has written 3 book chapters. She is currently an editor of the Journal of Texture Studies. Dr Duizer has a BASc in Applied Human Nutrition and a MSc in Food Science from the University of Guelph and a PhD from Massey University.

Dr. Zoë Migicovsky completed her undergraduate degree at Acadia University before attending the University of Lethbridge in Alberta for a Master's degree. She graduated with a PhD in Biology at Dalhousie University where she is currently a postdoctoral fellow in the Faculty of Agriculture. For her postdoctoral research, she is working with Dr. Sean Myles at Dalhousie on apples and Dr. Dan Chitwood at Michigan State University on grapes. When she’s not sampling vineyards across California, she is co-located at the Agriculture and Agri-Food Canada Kentville Research and Development Centre in Kentville, Nova Scotia, studying one of the most diverse collections of apples in the world.

Kyly Whitfield is an Associate Professor in the Department of Applied Human Nutrition at Mount Saint Vincent University in Halifax. There she leads the Milk and Micronutrient Assessment (MAMA) Lab, which aims to explore several facets of maternal and infant feeding and nutrition (www.mamalab.ca). She is passionate about nutrition in the first 1,000 days, from conception to two years; she co-edited The Biology of the First 1,000 Days. A major focus of her research program is identifying culturally appropriate public health interventions to combat micronutrient deficiencies in low-resource settings, which currently includes the exploration of salt fortification to address thiamine deficiency among breastfed infants in Southeast Asia. Another focus is studying infant feeding behaviours, and the potential long-term effects of early feeding on eating patterns and health later in life.