Iron deficiency is the most prevalent nutrient deficiency in the world, affecting as many as 2 billion people worldwide. In the United States, iron deficiency is most common among toddlers, adolescent girls and women of childbearing age with prevalences in these groups ranging from 9% to 11%. Consequences of iron deficiency include decreased work productivity, impaired cognitive development in children, compromised immune function, and adverse pregnancy outcomes. The overall objectives of Miller’s research program are to increase knowledge about factors that influence the nutritional bioavailability of iron in foods and to apply this knowledge toward improving the nutritional quality of people’s diets. A variety of techniques are used including in vitro gastrointestinal digestion, cell culture, and animal models.

Miller teaches coursed in food chemistry, nutrition, and sustainability. His food chemistry laboratory course is designed to help students understand relationships between the chemical composition of foods and functional, nutritional, and sensory properties. He co-teaches with Professor Gravani a non-majors class called “Food Choices and Issues”. Miller’s lectures in the class focus on teaching fundamental nutrition principles and concepts and helping students learn to choose a healthier diet. He co-teaches with Professor Lassoie a course called “Global Seminar: Building Sustainable Environments and Secure Food Systems for a Modern World”. A major focus of this case study-based course is to challenge students to consider a range of perspectives on sustainability issues. Students debate various positions on issues such as global warming and genetically modified foods with students from 5 other universities from around the world. The debates are conduced via live video conferences and on virtual discussion boards. Miller also offers a graduate level course on iron nutrition. A journal club format is followed in this class.