Áine Hennessy, BSc, PhD Dr Áine Hennessy is a Lecturer in Nutritional Sciences at the School of Food and Nutritional Sciences. She is a Lead Investigator at the Irish Centre for Maternal and Child Health Research (INFANT; http://www.infantcentre.ie/), a Principal Investigator at the Cork Centre for Vitamin D and Nutrition Research at UCC and a Funded Investigator in the Research Ireland-funded Co-Centre for Sustainable Food Systems (https://foodcocentre.org/). Dr Hennessy is a graduate of the BSc (Hons) Nutritional Sciences programme at UCC. In 2013, she completed a PhD in Nutrition in the area of micronutrients and the role of fortified foods in the diets of young children and adults at the Irish Universities Nutrition Alliance unit at UCC. She also holds a Postgraduate Certificate in Teaching and Learning in Higher Education from UCC. Her research focusses on nutritional exposures and health behaviours during pregnancy and in early life and associations with health outcomes in complex maternal pregnancy and infant birth cohort datasets. Dr Hennessy also has extensive expertise in nutritional surveillance, with a focus on micronutrients, risk-benefit analysis of food regulation and dietary assessment method development (including web-based and automated technologies). Since 2017, Dr Hennessy has attracted over €1.65 million in research funding. In 2019 she was awarded a prestigious Science Foundation Ireland Starting Investigator Research Grant (SIRG) to support her research on functional indicators of iodine status during pregnancy using an outcome-driven, personalised nutrition approach. This award, the first to a recipient in Food and Nutrition research, aims to address the three key research gaps in iodine nutrition research: the absence of

Maternal and child nutrition - evaluating the impact of nutritional exposures and health behaviours during pregnancy and early life on health outcomes. Dietary patterns and eating behaviours - identifying and quantifying the impact of dietary patterns on diet quality and health outcomes. Exposure to poly- and per-fluoroalkylated substances (PFAS) and risk to human health - characterising dietary exposure to PFAS (forever chemicals) in vulnerable population groups (young children, pregnant women, older adults), with the aim of identifying potential health risks in the Irish food supply. Explore the potential endocrine-disrupting properties and health impacts associated with PFAS for the mother and her infant. Dietary assessment - development, refinement and validation of novel dietary assessment methods. Modelling the nutritional and environmental impacts of food system change - to generate evidence to inform health-sensitive and climate-smart food policies.