
Roberta’s career began with 10-years as a professional chef, followed by a Bachelor of Nutrition and Dietetics and a PhD researching cooking and nutrition education for adults with intellectual disability. Roberta’s research focusses on improving diet quality, health and wellbeing through cooking and food skill development. Roberta also researches dietary assessment and digital interventions to support nutrition-related health and wellbeing for people living with diabetes. Roberta has collaborated with multidisciplinary international teams to develop practical resources that support culinary nutrition program planning, curriculum development and evaluation across a range of settings and populations.
Areas of expertise
- Nutrition
- Dietetics
- Culinary nutrition
- Nutrition education
- Cooking skills
- Food skills
- Diet quality
- Intellectual disability and nutrition
- Co-design
- Health and wellbeing