A TALE OF TWO DYNAMIC & INSPIRING NEW-AGE WOMEN LEADERS OF MIGHTY INDIA
Food & Health|March 2022
Indian-born Gita Gopinath is the Chief Economist of the International Monetary Fund (IMF). A technocrat and author of several books, she has written research articles on emerging market, trade and investment, stock market and international financial crises. Gopinath is also a professor of economics at Harvard University.
A TALE OF TWO DYNAMIC & INSPIRING NEW-AGE WOMEN LEADERS OF MIGHTY INDIA

Ms. Gita Gopinath, Chief Economist, IMF

Gita Gopinath's Career

In 2001, Gopinath joined the University of Chicago's Booth School of Business as an assistant professor. After nine years, she moved to Harvard and was appointed as a tenured professor. Currently, she serves as an advisory member at the US Federal Reserve Bank and a co-director of the International Finance and Macroeconomics programme of the National Bureau of Economic Research. Previously, she had been an economic advisor to the chief minister of Kerala. Gita Gopinath is John Zwaanstra Professor of International Studies and of Economics at Harvard University. When in India, she also served as a member of the Eminent Persons Advisory Group on G-20 Matters for the Union finance ministry. In October 2018, Gopinath was appointed chief economist of the International Monetary Fund.

Gopinath's education

Gopinath got her school education in Mysore and went on to get a BA degree from Lady Shri Ram College for Women of the Delhi University (DU) in 1992. Gopinath considered doing an MBA but later changed the plan and got enrolled to the Delhi School of Economics. In 2001, she joined the University of Washington, Seattle, for a five-year PhD programme. Her professor recommended her to Harvard and Princeton, stating she was the best student they had had in 20 years. She completed her PhD from Princeton University in 2001. Gita was placed under the guidance of eminent economists like Kenneth Rogoff and former Federal Reserve chairman Ben Bernanke.

Honours and accolades

This story is from the March 2022 edition of Food & Health.

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