This news item is about: Fish is a vital part of the menu in Cambodia, but freshwater fisheries often can't keep up with demand. To understand the importance of fish products in the diet of Cambodian farmers, Qijin Wang, a second-year student in the Master of Public Health program, put her background in food science to work. She joined the lab of Kathryn Fiorella, assistant professor in population medicine and diagnostic sciences, to assist in her ongoing collaboration with WorldFish, a non-profit research organization that promotes fisheries and aquaculture.