The sensory representation of the external chemical world in the brain is a translation of chemical features into patterns of brain activity. It is the nature these patterns—how that are established by stimulant patterns, how they vary in a population, and ultimately how they interact with other brain functions, e.g. emotions (joy) or behavior (buying wine)—that is the object of our research. We study aroma perception in order to provide information about food composition to producers that will allow them to produce likable, healthy and more profitable products.
President Obama ordered the U.S. Environmental Protection Agency (EPA) to elevate efforts to dramatically improve Chesapeake Bay water quality by 2025 through the implementation and enforcement of a Total Maximum Daily Load (TMDL) program. The watershed states were asked to develop a Watershed Implementation Plan (WIP) and give target load reductions.
We have modified a bacterial isolate to make it able to inhibit the development of crown gall disease on grape without inflicting any harmful effects to the grapevine.
New York state needs jobs and economic activity, growers need outlets for waste products such as manures, and the entire world needs technologies that enhance food security and reduce pollution. For many years, we have been developing technologies that do these things. (See, for example, my other impact statements.)
In addition, Cornell University has recently created the Cornell Agriculture and Food Technology Park (AgTech Park), including a 1,500-square-foot laboratory that has been unoccupied until now.
Growers and consumers detest rotten onions. They cause financial losses to both groups. Most rots are caused by bacterial pathogens, and there are no good methods available to prevent the problem. If the losses from rot can be reduced or eliminated, everyone will be happier! In 2007, my program began to address bacterial disease problems of onions.
Quality wine production depends on maintaining proper microbiological control during the transformation of grape juice into wine and its conservation. Our research provides microbiological techniques that allow winemakers to reduce microbial products, which can cause negative effects—such as headaches—to wine consumers, thus increasing the percentage of consumers able to take advantage of the health benefits related to moderate wine consumption.
This project is designed to investigate the metabolic basis of oil production in oilseed rape (known as "canola" in Canada) in relation to the use of the oil as an alternative energy source or a chemical feedstock. Initial work is focused on the role of membrane transport systems in supplying carbohydrate to the site of oil synthesis in the developing seeds.
This is a horticulture-based project working on the needs of the dry bean and potato industries in New York.