The Institute of Biochemistry, Food Science and Nutrition engages in a wide range of cutting-edge research endeavors dedicated to studying the effects of nutrients on health at the molecular, cellular, and physiological levels, as well as the molecular composition, physical and chemical properties and technological aspects of foods. Food safety and food security are also the main research goals of the Institute.
According to an age-old saying, a person is what he eats. The Institute fosters a multidisciplinary research environment that combines biochemical and medical expertise in nutrition and metabolism with an understanding of the chemistry, physics, microbiology and technology of food and food components. The staff includes 16 research scientists and 3 full-time teaching members.
What’s on the Menu? The Future of Food
Where will our food come from? How will its nutritional value improve? In the future, will we still be eating meat or will everyone become vegetarian? And what about the people who are just too busy? Prof. Oren Froy has all the answers. Professor Froy is head of the Institute of Biochemistry, Food Science, and Nutrition. His research has uncovered a link between the circadian clock and nutrition, proving that meal timing is crucial for weight-loss. Disruption of the coordination between the biological clock and the environment explains insomnia, metabolic disturbances and risk of cancer. was created to offer an alternative to the nostalgic trips down memory lane and give a fascinating, futuristic point of view. The Israel 70+ project was produced by White Animation.