Lynn Riddell

Professor Lynn Riddell is Deputy Dean and Associate Dean, Teaching and Learning in the Faculty of Health at Deakin University, where she also holds the academic rank of Professor. She is an affiliate member of the Institute for Physical Activity and Nutrition. With over 25 years of experience in higher education, Professor Riddell has held various leadership roles including Deputy Head of School and Associate Head of School, Teaching and Learning. She is based at the Melbourne Burwood Campus and is actively involved in advancing teaching quality, student success, and educational innovation.

• PhD, University of Otago
• Graduate Certificate of Higher Education, Deakin University
• Bachelor of Science (Honours I), University of Otago, New Zealand

Professor Riddell's research spans nutrition science and higher education leadership. Initially focused on micronutrients like iron, zinc, sodium, and iodine in chronic disease prevention, her work has evolved to explore sustainable strategies for educational change and student transition into university. Her studies often involve dietary assessment, food habits of young adults, and public health nutrition, particularly in schoolchildren and adolescents.

Her recent publications reflect a strong focus on iodine and sodium intake in children, food liking across cultures, and nutrition education in Indian schools. These works demonstrate interdisciplinary collaboration and methodological rigor in nutritional epidemiology and public health. Trends show a shift toward educational research, particularly in curriculum development and stakeholder perspectives on nutrition education.

• Office for Learning and Teaching Citation for Outstanding Contributions to Student Learning (2012)
• Deakin University Faculty of Health Award for Excellence (2011)
• Deakin University Award for Teaching Excellence (2009)
• Award for Excellence, Faculty of Health, Medicine, Nursing and Behavioural Sciences (2008)

Professor Riddell has supervised numerous HDR students and has secured significant research grants from organizations including the National Heart Foundation of Australia, Meat & Livestock Australia, and the Helen Macpherson Smith Trust. Her grants have supported projects on salt intake, iron and zinc status, and caffeine’s role in obesity. She is actively engaged in doctoral supervision and curriculum innovation.

She is affiliated with the Nutrition Society of Australia and regularly presents at national and international conferences. Her work integrates research, leadership, and teaching to foster inclusive and effective learning environments.