With a PhD in Biomedical Sciences and MSc in Biostatistics, Jason received post-doctoral training in nutrition epidemiology at the Harvard School of Public Health. He is a Professor and the Head of the Nutrition Science Program at the George Institute for Global Health, Faculty of Medicine, University of New South Wales. His research and teaching focuses on reducing diet-related diseases through implementing innovative ‘Food is Medicine’ interventions, modelling the impact of population-level food policies, and determining the role of dietary factors for cardiometabolic diseases prevention and treatment. Jason's research has been published in top medical and nutrition journals including Lancet Diabetes & Endocrinology, BMJ, Circulation, and American Journal of Clinical Nutrition. He has over 150 publications and has received many highly competitive awards, fellowships and grants, with total research funding of more than $14million to date.

Dr Trieu is a leading expert in global food policy and sodium reduction, currently serving as the Co-Director of the World Health Organization Collaborating Centre on Population Salt Reduction at The George Institute for Global Health. With a distinguished career in public health, Dr Trieu has advanced nutrition policies and programs aimed at reducing diet-related diseases worldwide, particularly among disadvantaged populations.

Dr Trieu holds a PhD in Medicine from The University of Sydney, Australia and has received several prestigious fellowships, including the NHMRC Early Career Fellowship and the National Heart Foundation of Australia Postdoctoral Fellowship.

As Program Lead - Nutrition Implementation Research at The George Institute, Dr Trieu plays a pivotal role in shaping effective food policies and innovative nutrition programs. Her work focuses on the practical application and implementation of evidence-based nutrition approaches. This includes leading a program of work to change the world’s salt supply from regular to potassium-enriched salt as a strategy to reduce cardiovascular diseases.  As well as developing and adapting Food is Medicine programs for disadvantaged communities in Australia. Her expertise extends internationally, providing guidance and support to many low- and middle-income countries in implementing evidence-based strategies for better health outcomes.

In addition to her research, Dr Trieu serves as a Conjoint Senior Lecturer at the Faculty of Medicine, The University of New South Wales, where she contributes to the academic development of future public health leaders.

Dr Trieu continues to make significant impact on improving global nutrition and reducing the burden of diet-related diseases through strategic policy and research.