Collaboration with the School of Physics and Astronomy

Lucinda's biography and her role as the School's Entrepreneur in Residence


After completing her degree in Physiology, Lucinda Bruce-Gardyne she went on to train at Leith’s School of Food and Wine, before honing her skills at Conran’s Bibendum Restaurant. After running a catering company in London she returned to Leiths as a teacher and has written three books: The Leiths Techniques Bible, How to Cook for Food Allergies and most recently The Genius Gluten-Free Cookbook.

Lucinda’s entrepreneurial breakthrough moment came when one of her sons was diagnosed as gluten intolerant and she discovered there was no tasty gluten free bread available. She resolved to develop this badly needed product herself. On the back of this ground breaking innovation, she founded Genius Foods in 2008 and launched her bread nationwide a year later. Since the first listing of Genius bread, Lucinda has overseen the creation of Britain’s leading 'free-from' bakery brand, revolutionising the industry and normalising the lives of millions of people who have to or choose to live on a gluten free diet. Genius now exports to Europe, Australia, and North America from its bakery in West Lothian.

Lucinda is a Non-Executive Director of The National Skills Academy for Food and Drink, Scotland Food and Drink Innovation Board and The Larder Cook School.  Lucinda was elected as a Fellow of the Royal Society of Edinburgh in 2017, where she sits on the Enterprise Fellowship Panel.  Lucinda is committed to supporting and encouraging the next generation of entrepreneurs and innovators, regularly speaking at schools, universities and industry events. She was appointed Royal Society Entrepreneur in Residence at Edinburgh University in March 2018 and was recently nominated as one of the Maserati Top 100 Innovators and 100 Women to Watch by Cranfield Business School.

Collaboration with the School of Physics and Astronomy 

Genius Foods has worked with the School of Physics and Astronomy for the past two years to improve the company’s understanding of its gluten free bread formulations.  Genius’s collaboration with the School has been an engaging experience and provided clarity regarding the R&D activities required to improve the quality of Genius bread for our consumers.   

Lucinda Bruce-Gardyne commented:

I am thrilled and honoured to be appointed Royal Society Entrepreneur in Residence for the School of Physics and Astronomy. I look forward to working with its staff, researchers and students over the next two years, to create a culture that embraces entrepreneurial activity and collaborations within the school, the University, the business community and industry.  I believe this cultural shift is necessary if the ground breaking research, discoveries and ideas emerging from the School of Physics and Astronomy are to make the greatest impact in solving significant challenges in society as a whole.

Royal Society Entrepreneur in Residence

Lucinda will be linking scientific discovery within the School of Physics and Astronomy with industry and entrepreneurial activities and organisations through the following activities:

  • exposing the School to entrepreneurship through inspirational and informative masterclasses and start-up clinics
  • collaborating with School researchers to produce and present 'Physics in Food' workshops in the community
  • supporting a University wide project on food sustainability
  • creating collaborations and connections within the University and with the entrepreneurial community
  • offering 1-2-1 mentoring to individuals who are interested in commercialising their research and skills developed during their time at the University. Please feel free to get in touch if you would like to talk through an idea or next steps for taking your specialism and skills either into a company or with the aim of starting your own business.  All conversations are confidential.

Get in touch with lucinda [at] (Lucinda Bruce-Gardyne) via email.