Passion for promoting a healthier and more equitable food environment and commitment to improve public health have guided Cristina Lee from her early days studying pharmaceutical sciences in Brazil to her new role as a first-year doctoral student in the Department of Nutrition at UNC-Chapel Hill’s Gillings School of Global Public Health. She joins the Global Food Research Program (GFRP) under the advisement of Dr. Shu Wen Ng, eager to contribute to impactful, evidence-based food policy research.
Originally from Brazil, Cristina moved to the United States in 2011 and was immediately struck by the stark differences in the food environment and the high prevalence of obesity in the U.S.
“The limited access to fresh produce, the omnipresence of fast-food restaurants, and the oversized packages of ultra-processed foods were a culture shock for me,” Lee recalls.
Cristina’s observations prompted her to shift her professional focus from treating diseases to preventing them, specifically diet-related chronic illnesses.
Her academic and professional journey reflects that shift. She first earned her Bachelor of Science in Pharmacy-Biochemistry from the University of São Paulo followed by her Master of Public Health from Johns Hopkins Bloomberg School of Public Health. Between programs, she gained firsthand insight into the food system through roles in manufacturing, retail, and the public sector. At the New York City Department of Education, she spent five years as a data analyst supporting school nutrition programs that provided free, nutritious meals to all public-school students. More recently, she honed her research skills as a research associate with Dr. Anna Grummon at Stanford University and Dr. Marissa Hall at UNC-Chapel Hill.
At UNC, she plans to explore the use of systems science methods, such as system dynamics and agent-based modeling, in combination with machine learning, to simulate the effects of retail food environment policies on dietary and health outcomes. She is also interested in understanding the role of convenience and how it can be leveraged to shift consumer choices away from ultra-processed and unhealthy foods. Looking ahead, Cristina hopes her work will inform equitable food policies that make healthy, sustainable choices the easiest ones for consumers.
Her decision to join GFRP was driven not only by its reputation for exceptional research and dedication to advancing global and national food policy, but also by the strong mentorship and collaborative culture. She was particularly impressed by the program’s wide-reaching partnerships and ability to bring together experts from multiple sectors to address complex food-system challenges.
“The breadth of collaborators spanning research institutions, health systems, retailers, and nations worldwide demonstrate GFRP’s and Dr. Ng’s commitment towards developing effective and sustainable policies through collaboration,” said Lee.
Cristina recently moved to Chapel Hill, NC with her treasured monstera plants. Outside of her research, she enjoys crafting, especially crochet and jewelry making, and exploring parks and cities.
