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
Three New York state companies have been chosen to participate in the Cornell Center for Materials Research (CCMR) JumpStart Program, through which they will collaborate with Cornell faculty members to develop and improve their products. The...
Ensuring food products meet with consumer expectations isn’t easy. Take vitamin C–infused gummies: keeping the vitamin C stable is so tricky that gummy manufacturers regularly add up to 200 percent more vitamin C to the product than they list on...