Gavin Sacks

Chair and Professor, Food Science

man wearing a blue button up shirt with a tie

Our lab is interested in developing and applying new tools for analysis of flavor compounds, especially in wine and other alcoholic beverages.

Education

Doctorate - Cornell University, Chemistry and Chemical Biology - 2005
Masters of Science - Cornell University, Chemistry and Chemical Biology - 2001
Bachelor of Science - University of Virginia, Chemistry - 1999

Courses Taught

VIEN 2400 (co-meet with FDSC2400, VIEN5400, FDSC5400): Wine & Grapes: Composition and Analysis
VIEN 4400 (co-meet with FDSC4400, VIEN6400, FDSC6400): Wine and Grape Flavor Chemistry
VIEN 4970: Individual Study in Viticulture and Enology
VIEN 4990: Undergraduate Research in Viticulture and Enology
FDSC 9900: Doctoral-Level Thesis Research

Contact Information

M10H Stocking Hall

Ithaca, NY 14853

(607) 255-2335

gls9 [at] cornell.edu

- Lab Website
- Publications

Gavin in the news

Red wine being poured into a clear glass.

News

April 16, 2024

What’s behind canned wine’s rotten egg smell? Cornell team IDs culprit

Cornell food scientists are working with wineries, manufacturers and New York state to eliminate the “off” aroma in some canned wines by subtly altering the product’s formulation and packaging.

Food Science

Photograph of a clock tower in winter taken through a snowy bush with red berries poking through the snow.

Spotlight

November 22, 2021

Your Cornell CALS Holiday Handbook

Science is at the heart of the many foods and beverages enjoyed during the holidays. From food safety to ingredients and best practices, CALS experts play a vital role in keeping people healthy and informed during this treasured time of year...

Cornell AgriTech
Cornell University Agricultural Experiment Station
Food Science