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.

Dr. Miller solves problems related to various aspects of fermentation. He develops strategies to improve the safety of fermented dairy products, especially Hispanic-style cheeses. He evaluates the microbial metabolism of dietary components in the gut to maximize health benefits for humans. He develops contamination solutions for industrial fermentations.

Current projects include: 1) Development of genetic tools for stubborn Gram-positive bacteria 2) Impact of dietary brassica on host health 3) Optimizing bioactive metabolites in fermented foods to improve human immune function 4) Development of improved fermented foods using previously engineered strains.

He and his wife Katherine have two children, Robert and Christopher. Dr. Miller enjoys playing basketball, UIUC and MSU sports, watching his sons’ activities, and hanging out with his family.