On 3 November 2017, on the 10th anniversary of the establishment of The George Institute, China (GI China), a symposium entitled ‘Innovations in Research and Health Care’ was successfully held in Beijing, organized by Peking University Health Science Center (PUHSC) and UNSW Sydney, with the technical support of GI China.
To celebrate 10 years of The George Institute for Global Health being established in China, the 2017 John Yu Oration celebratory event was hosted by The China-Australia Chamber of Commerce (AustCham) in Beijing on 3 November. Over 130 distinguished guests, including policymakers, members of the health and business sectors, and diplomats, academics and scientists participated.
The George Institute (GI) for Global Health China has been invited by UNSW Sydney (the University of New South Wales) to participate in a mini-roadshow on 1 November, organized as part of the Torch High Technology Development Centre of the Chinese Ministry of Science and Technology, to discuss innovations in digital health to improve the health of older people.
It’s a 900-million-dollar industry taking over our supermarket aisles, but some ready meals contain more than an entire day’s worth of salt in a single serve and according to new research published today, they’re getting saltier.
Convenience cooking sauces may be quick and easy but come at a high cost to health, according to new research1 released today by The George Institute for Global Health, VicHealth and the Heart Foundation.