John Brady is a Professor in the Department of Food Science at the Ithaca campus. He received a BS in Chemistry from the University of North Carolina at Chapel Hill in 1975, and a PhD in Chemistry from the State University of New York at Stony Brook in 1980. During much of his graduate studies he was a visiting staff member at the Los Alamos National Laboratory in New Mexico. He received his postdoctoral training in Chemistry at Harvard University working with Prof. Martin Karplus. He joined the Cornell faculty in 1983.