He received a B.Sc. in 2003 from Cornell University, a Ph.D. in biology from Harvard University in 2011, and was a postdoctoral researcher in the FAS Center for Systems Biology from 2010-2014. Benjamin’s lab at Tufts uses fermented foods as model systems to identify the processes that shape the diversity of microbiomes. In addition to research focused on the basic biology of microbes, the Wolfe lab has worked with chefs and food producers, including David Chang’s Momofuku Culinary Lab and Jasper Hill Farms, to understand the roles of microbes in creating the diversity of flavors in fermented foods. Benjamin has also written about the biology of food for various publications, including Lucky Peach magazine, Boston magazine, and World of Fine Wine.