Food Science People


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More than 75 faculty and staff members work in the Department of Food Science conducting research, teaching courses, and ensuring that our program is the foremost in the world for the study of food science. Faculty and staff members are located on two main Cornell campuses in Ithaca and Geneva.

Faculty Spotlight

Gavin Sacks

Expertise: Flavor chemistry; wine and grape chemistry; Chromatography and mass spectrometry
​Research Interests: Our lab studies how pre- and post-harvest factors affect the organoleptic properties (flavor; color) of agricultural products; including wines and juices. In addition to using a range of modern analytical equipment; such as GCxGC-TOF-MS; we also interested in developing simple field-appropriate tests for food quality parameters.