Julie Jones

Julie Miller Jones, PHD, CNS, CFS, is an emeritus professor of foods and nutrition at St. Catherine University in St. Paul. During her 50-year career, she won several teaching awards including the alumna Myser Award, a professor who made a difference in people’s lives and was named a fellow of the Institute of Food Technologists (IFT), American Association of Cereal Chemistry International (AACCI), and International Society of Cereal Chemistry and Technology (ICC). She has been active in many organizations serving as international president of the AACCI, and chair of the joint the IFT, Academy of Nutrition and Dietetics (AND), American Society of Nutrition’s (ASN) Task Force on Food Solutions. She has served on many advisory boards including the Grain Foods Foundation, the Carbohydrate Quality Coalition, Healthy Grains Institute, IL CEREALES, and CIMMYT (The International Center for the Improvement of Wheat and Maize). She has written many papers and books with a recent focus on the diets the bolster the immune system to fight COVID, the place of processed foods in the diet and carbohydrates, grains and whole grains, and healthy dietary patterns such as the Mediterranean diet.