Biography
Dr. Sue Ebeler is the associate dean of Undergraduate Academic Programs for the College of Agricultural and Environmental Sciences (CA&ES) and a professor in the Department of Viticulture and Enology. She earned her Ph.D. in agricultural and environmental chemistry and an M.S. in food science from UC Davis, and her B.S. in food science from the University of Nebraska, Lincoln, NE.
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.