Expertise: Epidemiology; Pathogen Ecology; Pathogen Biology; Ontogenic (age-related) Host Resistance, Pathogen Survival of Intercrop periods; Signaling and Environmental Regulation of Sporulation; Spore Release and Dispersal; Diseases of Grapevine, Apple and Strawberry; Powdery Mildew and Downy Mildew pathogens of all crops; Interactions between Climate, Crop Phenology, and Host Resistance
Expertise: Wine production methods; sensory evaluation; cold climate and hybrid wine production Research Interests: Yeast Assimilable Nitrogen; phenolic extraction and retention in red hybrid wines; bitterness in aromatic white wines; defining regional typicity
Expertise: Safety and stability of plant-based foods; formulation and processing of acid; acidified and water activity controlled-foods; juice technology; food entrepreneurship Research Interests: Identification of key factors that affect the safety and quality of specialty foods produced by small-scale processors. Development and evaluation of processing systems that result in safe; high quality; plant-based food products. Methods to enhance the economic viability of agricultural producers that manufacture value-added plant-based foods
Expertise: Flavor chemistry; wine and grape chemistry; Chromatography and mass spectrometry Research Interests: Our lab studies how pre- and post-harvest factors affect the organoleptic properties (flavor; color) of agricultural products; including wines and juices. In addition to using a range of modern analytical equipment; such as GCxGC-TOF-MS; we also interested in developing simple field-appropriate tests for food quality parameters.
Expertise: Quantitative epidemiology, focusing on model development and other quantitative measures for the practical management of fruit and vegetable diseases; understanding the biological processes responsible for disease development; elucidating the role of weather and plant disease