Our globally recognised Research Training Programs blend academic rigour with practical, real-world application to build research capacity and drive evidence-based healthcare. Developed and delivered by experts at The George Institute for Global Health, these programs empower early career researchers, clinicians, public health professionals, clinical trial staff, and policymakers to lead impactful research across diverse health systems. Offered face-to-face, online, or in blended formats, each course is designed to be globally informed while tailored with regional context to ensure practical relevance. Whether undertaken individually or as part of a broader training pathway, these programs foster innovation, strengthen expertise, and support meaningful collaborations that advance global health outcomes. Our programs are ideal for: Clinicians and allied health professionals new to research Research managers and coordinators Policy makers and public health practitioners

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The purpose of FoodSwitch is to bring transparency to the world’s food supply with a vision of an optimised food system for human health and the health of our planet. There are many studies highlighting the link between diet, ill-health and disease. Globally, 1 in 5 deaths are associated with poor diet, with cardiovascular disease being the biggest contributor, followed by cancers and type 2 diabetes. In addition, it is estimated that between 30% and 40% of anthropogenic greenhouse gas emissions (GHGe) are attributable to the global food system. To achieve our purpose, we collect and analyse information from packaged food labels to generate data and insights that can influence government policy and industry practice toward improved food environments. Additionally, we have several apps that allow consumers to make better food choices: Our FoodSwitch App provides simple health and nutrition information on a scanned product and suggests healthier alternatives to 'switch' to, and

FoodSwitch Composition Database The FoodSwitch database holds detailed nutrition and attribute information on individual packaged food products. The data is used for research and advocacy to influence government policy and industry practice toward improved food environments. It is also used by the various apps to help consumers make healthier food choices by offering accessible and clear information about the nutritional content of packaged foods. The database is continually updated, reflecting changes in food formulations and the introduction of new products – it is estimated that there is around 25% - 30% of product churn every 12 months. The data is utilised in various tools and apps to guide users towards healthier eating patterns, supporting public health initiatives and research on dietary habits and nutrition. FoodSwitch: Tracking Food Data Across 17 Jurisdictions AustraliaNew ZealandUnited KingdomSwedenFranceUSAMexicoBrazilChile ChinaFijiHongkongIndiaKuwaitSouth

Australians consume around 14 teaspoons of added sugar a day - two more than the 12 teaspoons limit recommended by the World Health Organisation (WHO). Eating too many foods high in added sugars can lead to weight gain, an increased risk of obesity related diseases, and is a major risk factor in tooth decay. What is sugar? Sugar is a type of carbohydrate that occurs naturally in foods such as milk and fruit and can also be added to foods and drinks in various forms by the manufacturer or the consumer. Total sugars of a product refers to the combination of sugars that are naturally present and those that are added.Intrinsic and milk sugars occur in foods and drinks such as intact fruits and vegetables (i.e. fructose) and milk (i.e. lactose).Added sugars are all other sugars. It is these sugars that are associated with poor health outcomes and we should avoid. They are often added by manufacturers to give greater sweetness or other desired characteristics. What is added sugar

Program Overview Commercial determinants of health refer to the systems, structures, and strategies employed by commercial actors, such as corporations and industries, that influence health outcomes. The Commercial Determinants of Health team at The George Institute works across Australia and internationally to reduce the burden of death and disease linked to harmful commercial practices. Through rigorous, independent research, we provide governments, NGOs, and public health organisations with the evidence needed to develop and implement effective solutions. Our team employs multi-disciplinary and multi-method approaches across key areas, including nutrition, alcohol, tobacco and vaping, and transport. Nutrition: health and sustainabilityOur research examines food environments, focusing on unhealthy food marketing, ultra-processed foods, and the baby food market. We evaluate and support behaviour change tools like to help consumers make healthier choices. Planetary health is also a

Program overview The Australian health system spends billions of dollars each year treating preventable diet-related chronic diseases - including type 2 diabetes, heart attacks, and strokes. These key killers affect millions of Australians and disproportionately affect more vulnerable communities, including those with food insecurity. The Nutrition Science research team is focused on reducing diet-related diseases through implementing innovative research techniques, with a commitment to reaching more vulnerable populations. Together with healthcare partners, The George Institute for Global Health has established ‘Food is Medicine’ programs to provide fresh produce and medically tailored meals to improve the health and wellbeing of Australians experiencing food insecurity and chronic diseases. The team is currently conducting a series of world-class clinical trials to assess their effectiveness, alongside comprehensive program evaluations to inform future scale-up. The N

What is the problem? Malnutrition in all its forms – including nutritional deficiencies – is a leading cause of death and disability globally. Food fortification is a proven and cost-effective intervention to address nutritional deficiencies. Large-scale food fortification (LSFF) is the practice of adding minerals or vitamins to commonly consumed foods i.e., staple foods such as salt, flours, oil, and rice during industrial processing to increase their nutritional value and deliver potential health benefits to populations.  Nutrition labelling has the potential to help achieve public health goals by improving the transparency around food product contents, including the contents of fortified foods. What did we do? The George Institute for Global Health was commissioned by the Bill and Melinda Gates Foundation to study how nutrition labelling regulations act as a barrier or an enabler to fortification programs in Ethiopia, Indonesia, Kenya, Nigeria, Pakistan, Philipp