John W. Brady

John W. Brady is a Professor in the Department of Food Science at Cornell University's College of Agriculture and Life Sciences (CALS) in Ithaca, NY. He joined Cornell in 1983 after completing postdoctoral work at Harvard University under Martin Karplus. His educational background includes a PhD in Chemistry from SUNY Stony Brook (1980) and a BS in Chemistry from UNC Chapel Hill (1975).

Research Focus: Brady's work centers on computational modeling of biological systems, with emphasis on:

• Dynamics and hydration of biopolymers
• Structure-function relationships in proteins and enzymes
• Molecular mechanisms of cellulose degradation
• Computational approaches to rational drug design
• Food carbohydrate chemistry and functional properties

Primary methodologies include molecular dynamics simulations, energy minimization calculations, and neutron diffraction studies.

Teaching: Brady teaches core courses in food chemistry and carbohydrate chemistry, including the department's required food chemistry course and commodity food chemistry supervision.

Awards & Honors:

• Outstanding Career Accomplishment Award (Cornell CALS, 2018)
• Hayashi Jisuke Award (Japanese Cellulose Society, 2012)

Computational Infrastructure: Leads research utilizing advanced molecular modeling techniques to investigate:

• Cellulose insolubility mechanisms
• Glucose-peptide interactions
• Ion aggregation in electrolyte solutions
• Cryoprotectant functionality