Seth C. Murray

Murray was among the first to conduct both linkage mapping and association studies in bioenergy sorghum.[2] These included mapping a gene controlling the average sugar content of sweet sorghum[4] and identifying quantitative trait loci controlling the chemical composition of sorghum leaves and stems.[5]

Murray's quantitative genetics research lead him to the conclusion that individual genes were not effective at predicting the yield of corn and so he instead began to focus on the "phenome" of corn, using UAVs and image analysis to track how corn develops over time.[6] In 2017, Murray organized the launch of a new journal sponsored by the Crop Science Society of America and the American Society of Agronomy called The Plant Phenome Journal.[7] He currently serves as the lead editor for this journal.[8]

Murray's breeding program at Texas A&M is evaluating roughly seven thousand new varieties of corn each year.[9] His breeding program is focused on producing corn varieties which are more tolerant of stresses and more resistant to the molds that produce aflatoxin. However, his is also working on developing perennial corn that does not need to be replanted from one year to the next.[6] He is developing new hybrids using heirloom varieties from the US and Latin America by screening for which varieties produce better tasting varieties of whiskey.[10] He has published that corn with higher levels of benzaldehyde tends to produce better tasting whiskey.[11]