Lucinda graduated with a Physiology degree, and has spent her career working with food. After training at Leiths School of Food and Wine and Bibendum Restaurant, she ran a successful catering company before returning to Leiths to teach and co-write the award winning Leiths Techniques Bible, focusing on the functionality of ingredients and cooking techniques.
After her sons were diagnosed with a dairy allergy and gluten intolerance, she published How to Cook for Food Allergies, on the substitution of mainstream ingredients in allergy-free home cooking. Gluten free bread was most challenging to perfect but Lucinda was determined to crack it for her son and others like him. In 2009, Lucinda founded Genius Foods, launching the first soft, fresh gluten free bread and other innovative products across the UK, and globally. Lucinda recently stepped down from Genius to focus on an entrepreneurial project and new role as Chair of Scotland Food and Drink.
As a Former Royal Society Entrepreneur in Residence at Edinburgh University, Lucinda continues to support the School of Physics, stimulating industry and academic collaboration. She is also an NED of The Scale Up Institute and Society of Chemical Industry.
In 2012 Lucinda won EY Emerging Entrepreneur of the Year, was elected as Fellow of the Royal Society of Edinburgh in 2017 and named as one of the Maserati Top 100 Innovators in 2018.