John W. Brady

John W. Brady is Professor in the Department of Food Science at Cornell University, where he has taught introductory food chemistry courses for over twenty years. He is coeditor of Computer Modeling of Carbohydrate Molecules and Modelling Molecular Structure and Reactivity in Biological Systems. He has also served on the editorial boards of Food Biophysics, Chemical Design Automation News, and Biopolymers.


Introductory Food Chemistry
John W. Brady
Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids.





Connect with us

Newsletters