Benjamin Pomon

Ph.D. student

Research Background:

Benjamin’s core interest is encapsulation to enhance stability and modify the delivery profile of food ingredients.

Current Research:

  • Encapsulation of sweeteners within mucoadhesive WPI and pectin delivery vehicle to allow more targeted and prolonged release on the tastebud.
  • Using yeast capsule and cross-linked biopolymer double coating to improve the stability of vitamin C


  1. 2019-Present

    Ph.D. in Food Science

    Cornell University, Ithaca, NY, USA
  2. 2016-2019

    B.Sc. In Food Science

    University of Missouri, Columbia, MO, USA