Dr Jacqueline Lyons holds a BSc and PhD in Nutritional Sciences from UCC, and an MSc in Human Nutrition from the University of Ulster. Her PhD focused on the relationship between food portion sizes and diet quality in Irish adults, teenagers and children. From 2012 to 2019 she worked as a Research Scientist at UCC, where she conducted data analysis, published papers, mentored research staff and students and developed research grant proposals. In 2018, she completed a Post-Graduate Diploma in Teaching and Learning in Higher Education at UCC, and continues to teach nutrition modules on post-graduate courses at UCC. A qualified nutritionist, she enjoys engaging with the public on various aspects of nutrition and health.​

​In January 2020, Jacqueline joined UCC Academy as Project Manager on Smart Protein, an ambitious H2020-funded project with 32 partners globally, led by the School of Food and Nutritional Sciences at UCC. Smart Protein is driving the shift towards healthier, more sustainable diets in Europe, through its work on organic regenerative agriculture, innovative food product development, exploring consumer attitudes to alternative proteins and guiding EU policy. ​