Dr Alice Lucey, BSc (Nutritional Sciences), PhD (Nutrition), RNutr (Public Health Nutrition), PG Dip (TLHE)·& PG Cert (Innovation, Commercialisation & Entrepreneurship). Alice leads research in the area of nutrition, food bioactives and health, specifically, the design of innovative food-based solutions to support health and well-being. · As a Lecturer the integration of nutrition research within our classes is a priority for me so that our students are always up to speed on the latest developments in the field. Dr. Alice Lucey completed her BSc (Nutritional Sciences) and PhD in Nutrition at the School of Food and Nutritional Sciences at University College Cork. Alice is the current Academic Programme Director of the BSc Nutritional Sciences. Alice is a Registered Nutritionist (AfN) and Lecturer in Nutritional Science at the School of Food & Nutritional Sciences. Alice is a Principal Investigator at the Cork Centre for Vitamin D and Nutrition Research, UCC. Alice leads and collaborates in research in the area of nutrition, food bioactives and health, specifically, the design of innovative food-based solutions to support health and well-being. Alice has been awarded >€2 million in research funding and her research interests include the role of micronutrients vitamin K and D and food-based strategies (including dietary bioactives, fruit, vegetables, dietary fibre) on cardiometabolic and musculoskeletal health outcomes. Alice has significant expertise and more than 15 years’ experience in trial design and methodology for human dietary intervention studies; and has coordinated dietary based interventions at national and European level. Alice has co-authored peer-reviewed publications in leading nutrition and health journals and has supervised MSc and PhD

Research Interests: Research interests include the impact of food-based strategies (including vitamins D and K; dietary bioactives, fruit, vegetables, dietary fibre) on cardiometabolic and musculoskeletal health outcomes. Dr Lucey has significant expertise and more than 15 years’ experience in best practice trial design and methodologies for human dietary intervention studies; and has coordinated dietary based interventions at national and European level and is recognised as an expert in this area.Dr Lucey is interested in food innovation and has recently completed her PG Certificate in Innovation, Commercialisation, and Entrepreneurship (Food) at University College Cork. She has a distinct interest the Irish agri-food sector and nutrition-informed ‘Farm-to-Fork’ strategies and food systems. She has led and currently leads on Irish DAFM-funded multi-disciplinary projects [Cardio-Rubus project [Beneficial effects of blackberry (Rubus polyphenols on cardiovascular & metabolic health & RubusElite project [Development of a high protein, polyphenol enriched dairy beverage for musculoskeletal benefit in physically active individuals]]. This research is focused on the development and the subsequent testing for physiological efficacy of high value novel blackberry enriched foods to support consumer health, to encourage food innovation and to act as a stimulus for growth in the Irish berry fruit horticulture sector and broader food enterprise.

Dr Alice Lucey is the Academic Programme Director of the BSc Nutritional Sciences, University College Cork. She has been a Lecturer in Nutritional Science at the School of Food & Nutritional Sciences since April 2017. Dr Lucey is a Registered Nutritionist (Association for Nutrition (AfN), UK) and completed her BSc (Nutritional Sciences) and PhD in Nutrition at the School of Food and Nutritional Sciences. Teaching qualifications June 2012: Awarded a Post-Graduate Certificate in Teaching & Learning in Higher Education (UCC) June 2018: Awarded a Post-Graduate Diploma in Teaching & Learning in Higher Education (UCC) Teaching activities Scope and Breadth of teaching: In addition to her role in the coordination of the BSc (Nutritional Science) Programme, Dr Lucey teaches nutrition across fifteen modules on ten different academic programmes*, ranging from fundamental nutrition to specialist areas including Animal Nutrition, Lifecycle Nutrition, Public Health Nutrition and Nutritional Epidemiology. Dr Lucey has a long-standing relationship with the Food Industry Training Unit (FITU) at UCC and has delivered and currently coordinates the delivery of nutrition modules to the Irish Food Sector, additionally, Dr Lucey collaborates with Adult Continuing Education (ACE) and has developed and oversees a bespoke nutrition module for the recently established PG Diploma (Irish Food Culture). *The collaborative nature of Alice’s teaching mandates tailored nutrition lectures to a diverse range of student cohorts: BSc (Nutritional Science), BSc (Food Science), BAgrSc (Agricultural Science), BSc (Food Marketing & Entrepreneurship), BSc (International Development), BSc (Public Health), PG Diploma (Nutritional Science), PG Diploma (Irish Food Culture) (ACE, UCC), Diploma (Food Science & Technology) (U, UCC) and Diploma (Speciality