Dr. Julie Dalziel is a Senior Scientist in the Food
Function & Physiology Team at AgResearch in Palmerston North. She completed
her Ph.D. in Molecular Neuroscience at the John Curtin School of Medical
Research, Australian National University in 1999 on the pharmacology of
ligand-gated ion channels from the human brain. Following postdoctoral research
at Stanford University (USA) on voltage-gated ion channels, she investigated novel toxins from endophytic
fungi as pharmacological tools to elucidate key roles of BK potassium ion
channels in motor coordination and control of heart rate. Since 2010 she has
researched mechanisms of action of food ingredients and probiotics on
gastrointestinal motility in animals and tissue models and via molecular
receptors. She has been involved in a Joint Program Initiative EU project
on the health properties of fermented foods and several MBIE Endeavour Programmes in
collaboration with the Riddet Institute investigating the ability of dairy
foods to influence the gut–brain axis and interactions between
fermentation-derived peptides and human (GPCR) taste receptors.
Dr. Julie Dalziel is a Senior Scientist in the Food
Function & Physiology Team at AgResearch in Palmerston North. She completed
her Ph.D. in Molecular Neuroscience at the John Curtin School of Medical
Research, Australian National University in 1999 on the pharmacology of
ligand-gated ion channels from the human brain. Following postdoctoral research
at Stanford University (USA) on voltage-gated ion channels, she investigated novel toxins from endophytic
fungi as pharmacological tools to elucidate key roles of BK potassium ion
channels in motor coordination and control of heart rate. Since 2010 she has
researched mechanisms of action of food ingredients and probiotics on
gastrointestinal motility in animals and tissue models and via molecular
receptors. She has been involved in a Joint Program Initiative EU project
on the health properties of fermented foods and several MBIE Endeavour Programmes in
collaboration with the Riddet Institute investigating the ability of dairy
foods to influence the gut–brain axis and interactions between
fermentation-derived peptides and human (GPCR) taste receptors.