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John is an Assistant Professor in the Penn State Department of Food Science.
Previously, John was an NIH T32 funded Postdoctoral Research Fellow at the Brown Center for Alcohol and Addiction Studies where he received training in behavioral genetics and alcohol research. He earned his doctorate at UConn with Valerie Duffy, where his dissertation looked at how individual differences, like genetic variation in taste, influence food and beverage intake. John also has an ongoing interest in human response to capsaicin, having worked with Harry Lawless at Cornell and Barry Green at the JB Pierce Lab studying taste and oral burn (hence the chiles).