John Brady, professor in the Department of Food Science, was recognized for his sustained and significant accomplishments throughout his career. He received the Career Accomplishment Award at a ceremony Nov. 5 celebrating research, extension and staff excellence at the College of Agriculture and Life Sciences.
Brady is a prolific researcher and scholar with more than 140 papers noting his numerous and novel contributions to the field. These include the invention of a sub-field of biochemistry, the development of a new field of spectroscopy and groundbreaking work on cellulose.
His laboratory has carried out many scientific firsts with a focus on the chemistry of carbohydrates in food and other biological systems.
"John’s cutting-edge research has influenced food scientists both nationally and internationally for more than 30 years," said Kathryn J. Boor '80, the Ronald P. Lynch Dean of CALS. "This is reflected in his long-standing collaborations with colleagues across the globe."
Brady teaches the department’s introductory course in food chemistry, where he helps undergraduate students understand how chemical systems behave and how this inspires scientists to improve the nutrition, safety and presentation of our food. His textbook “Introductory Food Chemistry” is a comprehensive text written to be accessible to undergraduate students from a variety of majors.
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