Adam is an Assistant Professor in the Department of Horticulture at Colorado State University. He received his B.S. and M.S. at UW-Madison and Ph.D. from Colorado State in 2011. Adam joined the CSU faculty in 2014 where his lab studies chemical diversity in plants and foods to improve processing quality, flavor and human health. This research spans fields of metabolomics, analytical chemistry, food science and plant genetics to study barley, beer, potatoes, onions, beans, wheat, and bread.