Julie Miller Jones, Ph.D., CNS, CFS, LN
DISTINGUISHED SCHOLAR AND PROFESSOR EMERITA, FOOD AND NUTRITION
ST. CATHERINE UNIVERSITY
Dr. Julie Miller Jones, Ph.D. is a board Certified Nutrition Specialist, Licensed Nutritionist and a Distinguished Scholar and Professor Emerita of nutrition and foods in the Department of Exercise Science and Nutrition at St. Catherine University in St. Paul, Minnesota. A widely respected expert in nutrition, Dr. Jones received her B. S. (Home Economics – Food Sciences) from Iowa State and her Ph.D. (Home Economics, Food Science and Nutrition) at the University of Minnesota.
From 1974 – 2008 Dr. Jones was a Professor of Foods and Nutrition at the College of St. Catherine, St. Paul, Minnesota. During her tenure, she was the Endowed Chair in Science and a Distinguished Scholar for the Centers of Excellence at the College. Dr. Jones was twice recognized as Outstanding Professor and received the Myser Award as a ‘faculty member who made a difference in people’s lives.’
Dr. Jones has been active in many professional organizations. For the national American Association of Cereal Chemists International (AACCI), she is past-President and Chair of the Board of the national organization and has served in many capacities both nationally and locally. Currently, she headed the Whole Grains Task Force and the Glycemic Carbohydrate Definition Committee. She is also a member of American College of Nutrition, Les Dames D’Escoffier, the Institute of Food Technologists (IFT) and the Academy of Nutrition and Dietetics (AND) and the American Society of Nutrition (ASN). For the latter three organizations, she chairs the joint task force on Food and Nutrition Science Solutions.
She has been awarded the highest award of the AACC, the Geddes Award in 2004 and named the Twin Cities Home Economist of the Year in 2006. She was made an academic fellow of both the AACCI and the International Association of Cereal Science and Technology.
Dr. Jones is a scientific advisor for many organizations including the Joint Institute of Food Safety and Nutrition for the University of Maryland and the US Food and Drug Administration where she served as Chair (2009 – 2012), the Grains Food Foundation, Wheat Foods Council, Spokesperson for International Food Information Council, and the Healthy Grains Institute.
She is a published author (Dietary Fibre: Food and Feed and Bio-active ingredients), editor (Food Safety and Security) and columnist (Cereal Foods World, Lipid Technology, and Food Processing). Dr. Jones regularly writes and speaks about whole grains and dietary fibre, sugars, starch including resistant starch, the glycemic index, fat, vitamins and antioxidants; food safety issues such as microbial safety, irradiation, pesticides; and issues affecting women such as dieting and body image at local, national and international professional conferences and consumer organizations.