Dr Fiona Lavelle, BSc (Hons), MSc, PhD, is a research fellow at the Institute for Global Food Security within the School of Biological Sciences at Queen’s University Belfast. Her background in Sport Science and Health and Preventive Cardiology, gives her a wide perspective on a number of health-related issues. She obtained her PhD under Prof M Dean and Prof C Elliott in 2017, investigating the impact of cooking and food skills on the healthiness of diets in adults as well as barriers and facilitators to cooking from basic ingredients. She was first author on numerous high impact publications in relation to adults cooking behaviours as well innovative research into the impact of age of learning cooking skills on skill retention and dietary outcomes1 and on transference of domestic cooking skills from parent to child2. She has been involved in and led on developing and implementing engaging age appropriate food education materials for primary school children in a multi-stakeholder, whole-school approach complex intervention. She is currently leading novel interdisciplinary research on interlinking motor skills development and cooking skills in children and developing and validating a children’s perceived cooking competence measure.
 Lavelle, F., Spence, M., Hollywood, L., McGowan, L., Surgenor, D., McCloat, A., Mooney, E., Caraher, M., Raats, M. and Dean, M., 2016. Learning cooking skills at different ages: a cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity
 Lavelle, F., Benson, T., Hollywood, L., Surgenor, D., McCloat, A., Mooney, E., Caraher, M. and Dean, M., 2019. Modern Transference of Domestic Cooking Skills. Nutrients