Kelly Jones recieved his B.S. in Biology and Chemistry from North Georgia College and State University, his M.S. in Nutrition from Clemson University, and his Ph.D. in Foods and Nutrition from the University of Georgia.
Kelly is currently Vice President, NA Snacks Research, Development & Quality and Global Biscuit Technology. His responsibilities include leading R&D for U.S. Snacks Sector (Biscuit, Salted Snacks, and Bars), as well as working with the Global Biscuit Leadership Team to implement technology platforms to help grow the Biscuit business around the world. Prior to this position, he was Vice President, Biscuit Technology and East Hanover Development.
Early in his career, Kelly held the position of Assistant Professor at Brenau University where he developed clinical nutrition curriculum for the Nursing College and taught in the Biology and Chemistry Departments.
Kelly began his career in the food industry at Kraft, Inc. as a Research Scientist in the Nutritional Biochemistry and Metabolism Section of the Nutrition, Toxicology and Health Department. He conducted basic research and managed university research and professional association grants in support of business objectives. He was then promoted to Group Leader, responsible for Product development in the Frozen Products Division.
In 1991, Kelly joined Nabisco, Inc. as Director, Nutrition Research, Specialty Foods Company. From 1992 to 1996, he held the position of Director of Product and Process Development. His responsibilities included the development and implementation of strategic technology programs for a diverse product line in Nabisco's Specialty Foods Company. He was promoted to Group Director, Nutrition and Scientific Regulatory Affairs in 1996, providing leadership and strategic guidance to Nabisco and its Operating companies in the areas of nutrition, health, and regulatory areas. From 1997 to 2000, he served as Vice President, Technology Development and Technical Services, and with the integration of Nabisco into Kraft Foods in 2000, held the position of Senior Director, Research East, Kraft Foods.
Kelly is a member of several professional organizations including the Institute of Food Technologists, New York Section of IFT, Clemson University Food Science and Human Nutrition Advisory Board, and the American Society of Clinical Nutrition. He has also served as a member of the Food Forum of the Institute of Medicine, National Academy of Sciences, and the International Life Sciences Institute of North America Board of Trustees.