Local Organizing Committee

Chair & Professor, Department of Viticulture & Enology, UC Davis

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Dr. David Block is the Marvin Sands Department Chair in Viticulture and Enology at UC Davis and holds the Ernest Gallo Endowed Chair. Since joining UC Davis, he has conducted research on various topics, from fermentation optimization methods to metabolic engineering of yeast for improved wine production, as well as on single-plant resolution irrigation sensing and control. More recently, his research has focused on computational fluid dynamics models for red wine fermentations and process optimization for cultivated meat production. He played a key role in designing the UC Davis LEED Platinum-certified Teaching and Research Winery, the most advanced and most sustainable winery in the world.  Professor Block has received the Distinguished Teaching Award from the UC Davis Academic Senate, the highest teaching award given (specifically with respect to teaching) on the UC Davis campus. Prior to joining UC Davis, he worked for Hoffmann-La Roche, Inc. working on biopharmaceuticals, both in process development and in manufacturing. Dr. Block was recently elected a Fellow of the American Institute of Chemical Engineers. David holds a B.S.E. from the University of Pennsylvania and a Ph.D. from the University of Minnesota, both in Chemical Engineering.

Director of Industry Relations, Department of Viticulture & Enology , UC Davis

Dr. Karen Block joined the UC Davis Department of Viticulture and Enology in September 2011 as the Director of Industry Relations. She has helped to grow the number of extension programs offered per year, has increased the Department’s interaction with stakeholders, and has greatly increased the Department’s presence on social media. Dr. Block has co-taught a class on Wine Regulations, in the Spring Quarter, for the past five years. Dr. Block received a B.S. in Chemical Engineering from the University of Michigan and a Ph.D. in Molecular Biology and Pharmacology from the University of Pennsylvania. She then completed a postdoctoral fellowship at UC Davis in protein biochemistry. After finishing her postdoctoral fellowship, she worked as a senior scientist in research and product development for an agricultural biotech company focused on animal genomics for 11 years, where she gained experience generating genomic data, writing proposals for contract research projects, presenting data, and coordinating collaborations, researchers, and projects. Prior to graduate school, Dr. Block worked at General Mills Inc., in research and development, as a chemical engineer in the Big G (breakfast cereal) division, working on projects from bench to pilot plant scale. She is currently in her second year of a three-year term on the board of directors of the American Society of Enology and Viticulture.

Professor of Enology & Wine Sensory Analysis, California Polytechnic State University, San Luis Obispo

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Born and raised in Mendoza, Argentina, Federico Casassa moved to the United States to pursue his doctorate degree at Washington State University under Dr. Jim Harbertson. Currently an associate professor of enology and wine sensory analysis at California Polytechnic State University, San Luis Obispo, Federico embodies a global perspective and is enthusiastic about all things wine. In addition to teaching, he conducts research on the viticultural aspects relevant to the Central Coast as well as the effect of winemaking techniques on phenolic extraction and retention in red wines. He makes wine for his friends and is responsible for developing Cal Poly’s branded wines and for the special cuvees produced for Cal Poly’s Dean of the College of Agriculture. In his free time, he does outreach to local industry, mostly in California, participates in wine judging and consults for sensory-related topics.

Assistant Professor, Wine Science Center, Washington State University

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Associate Dean of Undergraduate Academic Programs, College of Agricultural and Environmental Sciences; Professor, Department of Viticulture and Enology , UC Davis

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Sue Ebeler is the associate dean of Undergraduate Academic Programs for the College of Agricultural and Environmental Sciences (CA&ES) and a distinguished professor in the Department of Viticulture and Enology. Her research seeks to answer questions about food and beverage flavor, quality and health effects. In her research, she uses analytical tools including gas chromatography-mass spectrometry, high performance liquid chromatography-mass spectrometry, and inductively coupled plasma mass spectrometry to study the effects of agricultural practices, fermentation, processing, and storage on composition of grapes, wines, and other foods and beverages. By linking compositional and sensory information, this research reveals information about how aroma compounds interact with each other and with food matrix components to contribute to complex food and beverage flavors.

Distinguished Professor, Department of Viticulture & Enology, UC Davis

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Sensory scientist Dr. Hildegarde Heymann joined the Department of Viticulture and Enology in January 2003. Formerly a Professor at the University of Missouri, Dr. Heymann has worked in all areas of sensory science and has evaluated numerous food and non-food products including wine, meat, ice cream, cereals, juices, cat litter, soap, and toothpaste. At UC Davis Dr. Heymann has continued her work with descriptive analysis methodology and multivariate data analyses. She has also worked on spirits such as gin, mescal, tequila and whiskies, food-wine interactions, wine color perception, fruit such as raisins, melons, tomatoes and figs. Additionally, she is working with her Viticulture and Enology colleagues on the sensory evaluation of grapes and wines. 

Vice-Chair & Professor of Cooperative Extension in Enology
 

Dr. Anita Oberholster is Vice-Chair and Cooperative Extension Specialist in Enology, and joined the Department of Viticulture and Enology at UC Davis in 2011. Prior to UC Davis, she was a researcher and technical officer in the Department of Viticulture and Oenology at Stellenbosch University in South Africa. Dr. Oberholster received her Ph.D. in Wine Sciences at the University of Adelaide, in Australia, a BS Honours Degree in Chemistry, and a BS in Chemistry and Biochemistry from Stellenbosch University in South Africa. In her current position, she focuses on continuing education for the grape and wine industry while her research program concentrates on current issues in the grape and wine industry. Her research topics include the impact of climate on grape ripening and phenolic development, grapevine red blotch disease, and smoke exposure in the vineyard. Another major focus for Dr. Oberholster is the impact of different winemaking techniques on wine composition and quality. Anita has recently received the American Dreamer Award for Yolo County, Extension Distinction Award from the American Society of Enology and Viticulture(ASEV), the Distinguished Service Award from the UC Davis Academic Federation, and the California Association of Winegrape Growers selected Anita as the Leader of the Year (2022). In addition, Anita was recently elected to the ASEV Board’s Executive Committee and is currently first vice-president.

Associate Professor, Department of Viticulture & Enology, UC Davis

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Dr. Ron Runnebaum works on improving processes for more sustainable use of natural resources, including those important in winemaking. These processes involve the development and use of solid materials that can be regenerated and reused and can replace chemicals used and reduce solid waste produced.  Dr. Runnebaum’s wine research includes seeking alternatives for removing potassium bitartrate and proteins.  Professor Runnebaum earned his MS in Viticulture and Enology at UC Davis. During that time, he worked in the cellars of J. F. Mugnier in Burgundy, France and of Hanzell Vineyards and Acacia Winery, in Sonoma and Napa, California.  Ron received his Ph.D. in Chemical Engineering at UC Davis, working on the catalytic conversion of biomass to value-added chemicals and fuels. Prof. Runnebaum completed a postdoctoral fellowship at the University of California, Berkeley, in aspects of chemical catalysis.

Professor and Associate Chair in the Department of Food Science at Cornell University

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Gavin Sacks is Professor and Associate Chair in the Department of Food Science at Cornell University. His long-term research interests involve development and application of inexpensive and
rapid methods for analysis of trace level flavor compounds. In recent years, he has applied these tools towards a chemical understanding of wild Vitis flavor, redox active sulfur species in wine, and
interactions between aluminum beverage cans and wine and other corrosive beverages. He also teaches courses related to wine analysis and wine flavor chemistry, and is co-author of the Understanding Wine Chemistry textbook

Associate Professor of Food Science & Technology, Virginia Tech

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Amanda Stewart is an Associate Professor of Food Science & Technology at Virginia Tech in Blacksburg, VA, USA. Dr. Stewart addresses challenges in applied food and beverage fermentation science through an integrated research, teaching and extension program. Cider chemistry and cider fermentation are a major focus of her research, and she has been a regular speaker on cider science at regional and national conferences. Dr. Stewart holds a PhD in Food Science, MS and BS degrees in Agricultural & Biological Engineering and a BS in Biochemistry, all from Purdue University. Prior to academia, she worked in the wine industry in Oregon and New Zealand, and in engineering for sustainable development. 

Associate Professor of Enology, Oregon State University

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Dr. Elizabeth Tomasino is an Associate Professor of enology at Oregon State University and a core member of the Oregon Wine Research Institute. Elizabeth’s Ph.D. in Oenology was earned from Lincoln University in New Zealand and incorporated components of microbiology, winemaking, sensory science, chemistry, and food science. A Wine Enthusiast’s 2022 Wine Star Awards winner, Tomasino was recognized as an “Innovator of the Year” for her research on grape smoke exposure and smoke taint in wine. She has been involved in research projects for E & J Gallo, Yalumba Winery, Robert Mondavi Winery, Giesen Wine Estates, and Pernod Ricard NZ. current research program is at the interface of wine chemistry and sensory, and she integrates her research findings into her undergraduate and graduate teaching programs. Of particular interest, she links chemical compounds to sensory perception, exploring the many interactions that occur.