Dr. Miller received a B.S in Environmental Toxicology at the University of California at Davis. From there, he attended Michigan State University and received his Ph.D. in Food Science and Environmental Toxicology. Dr. Miller continued his education as a post-doctoral scientist at North Carolina State University. In January of 2006, Dr. Miller joined the University of Illinois faculty as an Assistant Professor. He and his wife Katherine have two children, Robert and Christopher.
Ph.D., 2002, Michigan State University, East Lansing
B.S., 1994, University of California, Davis
Functional genomics of lactic acid bacteria (LAB); relationship between gut microbiota and health; industrial fermentations; food microbiology and safety.
One focus of research in my laboratory is on the functional genomics of lactic acid bacteria (LAB). LAB are extremely important in a wide number of beneficial roles including food fermentations (cheese, yogurt, salami, sourdough bread, sauerkraut, etc.), industrial starter cultures (organic acids, amino acids, proteins, etc.), delivery vehicles (vaccines or enzymes) and probiotics (live organisms which confer a health benefit when administered in adequate amounts). With the advent of functional genomics, the mechanisms of LAB function can be explored and then exploited. For example, a detailed understanding of probiotic functionality will enable the development of improved probiotics that can be used in the treatment of specific diseases. Current projects include: 1) Prebiotic fermentation by probiotics; 2) Probiotic adherence to the GI tract; 3) Lactobacilli genetic diversity; 4) Impact of prebiotics on infant microbiota; and 5) Prebiotics, microbiota and obesity.
FSHN 573 - Advanced Food Microbiology
FSHN 471 - Food and Industrial Microbiology
Other Honors and Awards
Division of Nutritional Sciences Graduate Student Association Faculty Award