Gerald Fried

GERALD FRIED, MDCM, FRCSC, FACS, FCAHS, MSC, is Professor of Surgery, Associate Dean for Education Technology & Innovation, and Director of the Steinberg Centre for Simulation and Interactive Learning at the Faculty of Medicine and Health Sciences at McGill University. He is also Medical Director of the Clinical Innovation Platform at the Research Institute of the McGill University Health Centre, a unique facility created to solve unmet clinical needs through innovation. Previously, Dr. Fried served as the Edward W. Archibald Professor and Chairman of the Department of Surgery at McGill University and Surgeon-in-Chief of the McGill University Health Centre from 2010 to 2020. As Department Chair, he reinvented the graduate program in Experimental Surgery, attracting more than 200 students in basic sciences, global surgery, education, innovation and surgical recovery.

In 2021, the Royal College of Physicians and Surgeons of Canada awarded Dr. Fried the Duncan Graham Award for Outstanding Contribution to Medical Education, and in 2019, he received the Meritorious Service Cross from the Governor General of Canada in recognition of his leadership in the development of Minimally Invasive Surgery in Canada. He received the John Ruedy Award for Innovation in Medical Education from the Association of Faculties of Medicine of Canada in 2008.

Dr. Fried has served as President of the Canadian Association of General Surgeons, the Society of American Gastrointestinal and Endoscopic Surgeons, the Central Surgical Association, the Canadian Association of Chairs of Surgical Research, the James IV Association of Surgeons (Canada), and as Chair of the Board of Regents of the American College of Surgeons. In 2011, he was elected to the Canadian Academy of Health Sciences. He has given over 300 invited lectures internationally and published widely on minimally invasive surgery, innovation, and surgical education. His current research focuses on surgical simulation and the application of artificial intelligence for education and quality improvement.




Back to top