Sacks Research Lab – Flavor, Food, Chemistry

August 28, 2017
by gls9
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New grant underway – USDA Plant Animal Phenotyping Methods (PAPM) for high throughput volatile work

Our high-throughput volatile phenotyping approach based on thin-film headspace extraction followed by ambient ionization MS was funded by a new USDA grant program, PAPM EAGER. https://portal.nifa.usda.gov/web/crisprojectpages/1011470-papm-eager-solid-phase-mesh-enhanced-sorption-from-headspace-spmesh–a-platform-for-high-throughput-phenotyping-or-spatially-resolved-studies-of-trace-volatiles.html

June 15, 2016
by gls9
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Wine chemistry textbook – now released!

Gavin Sacks has recently published a new textbook, Understanding Wine Chemistry, in collaboration with Andrew Waterhouse (UC Davis) and David Jeffery (University of Adelaide). Much of the content was inspired by material from Gavin’s class on wine and grape flavor chemistry at Cornell (VIEN 4400). The publisher, Wiley, was kind enough to sponsor a book release event at the 2016 American Chemical Society – AGFD Division chair’s reception.

See here for a link to the Google Book version preview: https://books.google.com/books?isbn=1118730712

The book can be purchased here: http://www.wiley.com/WileyCDA/WileyTitle/productCd-1118627806.html

June 15, 2016
by gls9
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Congratulations to Greg and Lindsay – new jobs!

Congratulations to Greg Dlubac (MPS ’15), who will be starting as Assistant Winemaker at Millbrook Winery in the Hudson Valley. Greg recently returned from a harvest internship in the Hunter Valley of Australia, so this will be a change in weather

And, congratulations to Lindsay Springer (PhD ’16), who has started as an Enologist at Constellation Brands at their Canandaigua, NY facility

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