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Julie M. Jones, PhD, CNS, CFS, Fellow of AACCI, IFT and ICC (she/her/hers)

Distinguished Scholar and Professor Emerita, Foods and Nutrition
St. Catherine University
Minneapolis, Minnesota, United States

Julie Miller Jones
Julie Jones received her BS (Iowa State University) and PhD (Nutrition/ Food Science; University of Minnesota). After 40 years teaching foods and nutrition at St. Catherine University, she became professor emerita. She was twice named SCU's outstanding professor and received numerous awards, including the Myser Award from alums to a professor “who made a difference in people’s lives.” As an active member of professional organizations including the Academy of Nutrition and Dietetics and American Society of Nutrition, she held many positions including being American Association of Cereal Chemists International's (AACCI) and Minnesota Les Dames d’Escoiffier's president, and chairing IFT’s Nutrition Division. She was made fellow of the Institute of Food Technology (IFT), (AACCI) and International Cereal Chemists (ICC).
She has written many papers and speaks frequently throughout the worldwide. She has served as a scientific advisor to many agencies such as the Joint Institute of Food Safety and Nutrition (US FDA & UMD) and food companies. Currently she advises many groups including the Grains Foods Foundation, CIMMYT (International Maize and Wheat Improvement Center, MX) and IL CEREALES (LATAM). She has served as a James Beard Judge for restaurants and cookbooks and is interested in cooking, traveling, hiking, reading and yoga.

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