Michael Dunn is,, the director of Brigham Young University's Department of Nutrition, Dietetics and Food Science. Dunn was the leader a team also including BYU students Kathryn Burton and Adam Richins that developed a way to make corn tortillas which were fortified with iron and other essential vitamins to aid the health of people who live primarily on corn tortillas, such as most children in Mexico.
Dunn worked for the International Food Network before joining the BYU faculty five years ago.
Dunn received a Ph.D. from Cornell University in 1996.