Amanda Bruckstein was awarded a Fulbright open study research fellowship to pursue the project “Linking Traditional and Innovative Processing of Emulsions and Nano-Emulsions to Digestion” with Dr. Uri Lesmes at the Technion – Israel Institute of Technology. Her research investigates how different processing techniques influence the digestive behavior of emulsions and nano-emulsions, with a focus on nutrient bioavailability and food design. The project aims to address physiological gender differences in digestion and support the development of nutrition strategies tailored to individual health needs.

Amanda completed her BS in nutrition and foods, with a concentration in dietetics and a minor in exercise science, at Appalachian State University. Her undergraduate research included studying hydration and physical performance in women across the menstrual cycle and exploring dermal absorption in an environmental physiology lab. These interdisciplinary experiences shaped her interest in integrating human physiology and experimental design into food science research. Her long-term goal is to contribute to the development of evidence-based functional foods and to advance personalized nutrition strategies that improve health outcomes.”