Phyllis Addo is a public health nutrition lecturer at the Department of Family and Community Health at the University of Health and Allied Sciences (UHAS). She holds a PhD in Nutrition and Food Safety (Public Health Option) from the West China School of Public Health at Sichuan University. She graduated from the University of Ghana’s Nutrition and Food Science Department with a Bachelor’s degree in Nutrition and Food Science and a Master of Philosophy in Nutrition. Her research focuses on child and adolescent nutrition, the food environment, and non-communicable diseases (NCDs). She is particularly interested in policy actions and interventions to control unhealthy diets and related NCDs in the context of the broader food systems. Phyllis was a postdoctoral fellow with the Measurement, Evaluation, Accountability, and Leadership Support for Noncommunicable Disease Prevention Project (MEALS4NCDs) before joining UHAS, where she contributed to research on the Ghanaian school food environment. Her doctoral research looked into trans fatty acid exposure in Ghanaian diets, specifically deep-fried foods. She currently serves on the Multisectoral Technical Working Group on Trans-Fatty Acids in Ghana.