Youngkeun Joh Assistant Professor of Food Chemistry and Ingredient Technology, Food Science
Our research is focused on the rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract. Another theme of our research is to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.
Structural Emulsions and Encapsulation Technologies
FDSC 9900: Doctoral-Level Thesis Research
FDSC 6960: Graduate Internship in Food Science
FDSC 5000: Master of Professional Studies (Agriculture) Project