Dr. Kathy Trieu is a public health nutritionist with a PhD in Medicine, MPH, and BAppSc (Nutr&ExSpSc) from the University of Sydney. She is a Senior Research Fellow at the George Institute for Global Health and holds a conjoint Senior Lecturer appointment at UNSW. Her research focuses on addressing diet-related disease burden through examining the impact of nutrition on cardiovascular diseases and NCDs and developing, implementing, and evaluating policies and interventions to improve nutrition for different populations worldwide. Her research and teaching expertise are in dietary assessment methods, implementation science, dietary modelling, and process and outcome evaluation of complex interventions and policies. Through her involvement in the World Health Organization Collaborating Center on Population Salt Reduction, Dr. Trieu has a strong experience in translating research findings to impact policy and practice, and has conducted policy-oriented research alongside governments and NGOs in 10 countries so far (e.g. Fiji, Samoa, Vanuatu, Kazakhstan, Malaysia, Mongolia, Sri Lanka, Vietnam).