Food & Beverages

Biography

Julie Jones, a board certified and Licensed Nutritionist, 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 of nutrition in the Department of Family, Consumer and Nutritional Sciences at the St. Catherine University in St. Paul. She has twice been 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 from 2000 to 2003 and co-leads the Center for Women, Science and Technology.She has authored a book entitled Food Safety (Eagan Press, 1992) and edited a book Dietary Fibre: Bio-Active Carbohydrates for Food and Feed (Wageningen Academic Publishers, 2004). She is very interested in all aspects of nutrition science but is especially interested in whole grains and food-based solutions such as the DASH diet and 5-A-Day. She regularly writes and speaks about whole grains and dietary fiber, 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. As a North American editor for Food Safety and Security (an international newsletter published in Oxford, England), she writes a column on biotechnology, additives, contaminants, pesticides and other chemicals and food irradiation. She also is a nutrition columnist for Cereal Foods World, Lipid Technology, and Food Processing.

Research Interest

women’s issues (body image and osteoporosis), food safety, and whole grains and health