Gavin Sacks

Gavin Sacks

Gavin Sacks is an Associate Professor of Enology in the Department of Food Science at Cornell University, where he has been a faculty member since 2007 after earning a PhD in Chemistry from Cornell.

His current research program involves analytical flavor chemistry, with a focus on characterizing and determining the origins and fate of compounds responsible for wine and grape qualities. Over the last 10 years, he has given ~75 invited talks to academic, industry, and outreach audiences in the US and internationally. He also teaches undergraduate and graduate courses on wine analysis and wine flavor chemistry, and has recently published a wine chemistry textbook (Understanding Wine Chemistry; John Wiley & Sons) in collaboration with colleagues at UC Davis and the University of Adelaide.