Research Assistant Professor in Plant Biology
Ph.D. 2007, University of Vermont
Office: Proctor Maple Research Center
Research Area: plant physiological ecology and maple syrup chemistry
Courses Taught: Plant Physiology (PBIO 104), Principles of Biology I (BIOL 001), Principles of Biology II (BIOL 002), Exploring Biology I (BCOR 011), Exploring Biology II (BCOR 012)
Since beginning to work at UVM's Proctor Maple Research Center (PMRC) in 2001, I've focused on research projects in the areas of maple syrup chemistry, contamination and adulteration, and maple physiology. Much of our current research is focused on identifying the effects of equipment and technology used to process sap into syrup on the chemistry and flavor of maple syrup. We are also conducting experiments to identify methods of cleaning maple evaporator pans which use smaller amounts of hazardous chemicals. Some of our other recent work includes identifying and developing rapid tests for novel methods of syrup adulteration or sources of contamination, identifying the compound(s) responsible for 'metabolism' off-flavor in syrup and developing techniques to remediate off-flavored syrup.
I'm also fascinated by the question 'why do maple leaves turn red?' and have been conducting research on the physiological function of red anthocyanin pigments in autumn and spring maple leaves since 1999.
plantation forestry short-rotation forestry coppice