Amelie commenced her Ph.D. program at Stefanska Lab in January 2024 with a four-year fellowship. Her passion for gastronomy inspired her academic journey at UBC that involves a B.Sc. degree in Food and Nutritional Sciences with Honours, followed by an M.Sc. degree in Food Science distinguished by a Top Thesis Award. Her research into the bioactivities of curcuminoids during her M.Sc. sparked her interest in the impacts of specific dietary compounds, particularly phytochemicals, on health outcomes and the underlying cellular and molecular mechanisms.
 
Besides research, Amelie is also enthusiastic about enhancing higher education teaching and learning experiences. She received the LFS Graduate Teaching Assistant Award in 2021 in recognition of her outstanding contributions to teaching.
 
Outside academia, Amelie indulges in cooking and baking, which allows her to experiment with nutritious and diet-specific recipes. She is an avid explorer of new culinary experiences and new places. During the summer months, she embraces the outdoors and engages in long-distance running and hiking.