5 projects

2013 to 2018

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.

2010 to 2020

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.

2009 to 2020

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.

2007 to 2016

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.

2007 to 2020

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.