Dennis Miller is Professor of Food Chemistry and Nutrition in the Department of Food Science at Cornell University. He holds a joint appointment in the Division of Nutritional Sciences and is a member of the graduate fields of Food Science and Technology and Nutrition. Miller earned a PhD in nutrition from Cornell, an MS in biochemistry from the University of Washington, and a B.A. in chemistry from Augsburg College in Minnesota. Miller’s research and teaching programs are focused on the relationships between nutrition, food science, and agriculture. He believes that the greatest challenge we face in the 21st century is to provide a sustainable, nutritionally balanced, and safe food supply to meet the needs of every person on earth without jeopardizing the future needs of an expanding world population. Miller teaches courses in food chemistry, nutrition, and sustainability. His research focuses on iron fortification of foods, iron bioavailability from diets, and the regulation of iron absorption in the intestine.