Julie Jones, a board-certified Nutritionist and Food Scientist, received her BS degree from Iowa State University and her PhD in Home Economics/Food Science and Nutrition from the University of Minnesota. Currently, she is professor emerita in the Department of Family, Consumer and Nutritional Sciences at the St. Catherine University in St. Paul. She was twice named St. Catherine’s outstanding professor and was awarded the Myser Award by the alumnae as a professor “who made a difference in people’s lives.” She held the 3M Endowed Chair in Science, when she co-led a STEM Initiative.
She regularly writes on numerous topics and has authored or edited several books on topics ranging from food safety, dietary fiber and whole grains. She is very interested in all aspects of nutrition science but is especially interested in carbohydrates and grain-based foods, food-based diet solutions such as the DASH diet and 5-A-Day. Most recently she has been looking at the role of healthy processed foods on the quality and sustainability of the diet. She has spent her career to use data to dispel myths and false statements about food and diets. She speaks frequently speaker for many professional conferences and webinars locally, nationally, and internationally.
She has been active in many professional organizations including serving as president of the American Association of Cereal Chemists (AACC) International, chair of both the Institute of Food Technologists (IFT) Nutrition Division and the local section. She is also a member of the Academy of Nutrition and Dietetics is a frequent speaker and organizer of symposia for these and other organizations with which she is affiliated.
She has served as scientific advisor for many organizations such as the Joint Institute of Food Safety and Nutrition for the University of Maryland and the U.S. Food and Drug Administration, the International Life Sciences Institute, IL CEREALES, CIMMYT, and the Grains Food Foundation. She has been a consultant for many companies. She taught classes in nutritional biochemistry, advanced nutrition, basic food science, experimental foods, sensory evaluation, issues in the American and world food supply and intercultural food patterns.
Her hobbies include reading, traveling, hiking, music of many genres, cooking and gourmet foods and wines. She is passionately interested in food and is member of Les Dames d’Escoffier and has served the James Beard Society as a judge of restaurants and cookbooks.