Dr Halmos is a well-established senior research dietitian in the field of gastrointestinal disease, particularly irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD). Her scientific achievements have had a major impact in clinical practice nationally and internationally. The most notable was the pivotal feeding study that demonstrated the low FODMAP diet was efficacious in patients with IBS. This study launched a major change globally in attitude and enthusiasm towards dietary management of functional gut symptoms. The study featured on the cover of the field’s premier journal, and has been cited >1400 times, winning the Rome Foundation’s most cited paper in functional gastrointestinal disorders. FODMAP is now a household name and is recognized by authoritative IBS management guidelines globally, all of which cite Dr Halmos’s work. Her work has been impactful in IBD, being an invited author on two reviews of dietary management of IBD in the prestigious Nature Reviews Gastroenterology and Hepatology. Dr Halmos has been elected onto the D-ECCO (Dietitians of European Crohn’s and Colitis Organisation) committee and is a leading coordinator for the first ECCO guidelines on nutrition in IBD. Her current role at Monash University is leading research on novel dietary therapy to treat IBD and IBS.  She is the consortium executive of the Monash University GIN (Gastroenterology, Immunology and Neuroscience) Discovery programme.  Dr Halmos is supervisor to five PhD students, three of whom are dietitians, and hopes to inspire other dietitians to enter into research and advocate for the dietetic profession in gastrointestinal research.

• Dietary therapy in gastrointestinal conditions
• Inflammatory bowel disease
• Functional gastrointestinal disorders

Co-lead of Monash University GIN (gastroenterology, immunology, neuroscience) discovery program, representing gastroenterology

• Current private practice dietitian specialising in patients with gastrointestinal disease

• Currently supervising 5 PhD students  
• Guiding early career researchers, including honours, masters and PhD students
• Food composition analysis
• Dietary therapies