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

tops of the interior of 2 cans, showing different colors & textures

Report

June 13, 2025

Wine or cider can liner terminology – precision matters!

A case study on the importance of terminology: A canned beverage producer received and used cans from a supplier without issues over multiple months of storage. However, without warning, several runs of cans in 2024 showed evidence of hydrogen...

Food Science
Viticulture and Enology

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