Photos and story by Evan Johnson | Bond LSC
Oct. 1, 2026
On a small plot of land at Mizzou’s South Farm, Joe Lynch closely looks at the cone-shaped flowers in his rows of hops plants.
The Bond Life Sciences Center principal investigator and plant biochemist recently started exploring how to improve the taste and breeding potential for beer starting at the flavor source.
“Because breeding is done with flavor, it’s a lot more art than science,” said the assistant professor in the Division of Plant Science & Technology. “When you drink an IPA, those pronounced flavors that you’re tasting are directly from those oils in the hops.”
Lynch wants to link genetics of hops to their terpene profiles, which impart its distinct taste. Terpene molecules play roles in various kinds of plant characteristics, not just hops, and aren’t limited to aroma and taste. They can have anti-microbial properties, defend against pests and allow plants to communicate with other plants and insects.
Read full story and see more images on the Bond Life Sciences Center website.