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Head of Institute: Prof. Ido Braslavsky

Administrative manager: Rakefet Kalev

Office Address:
Institute of Biochemistry, Food Science and Nutrition,
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem, 
Herzl 229, Rehovot 7610001, ISRAEL

Tel: +972 - (0)8-9489385
Fax: +972 - (0)8-9363208
Email Address: rakefetk@savion.huji.ac.il

research

Curriculum Vitae

Education

2001-2004 – B.Sc. in life sciences, The Hebrew University of Jerusalem. Amirim student, Graduated Cum Laude.

2005-2007 – M.Sc. in genetics. The Department of Genetics, The Hebrew University of Jerusalem. Advisor: Prof. Yosef Gruenbaum.

2007-2012 – Ph.D in genetics. The Department of Genetics, The Hebrew University of Jerusalem. Advisor: Prof. Yosef Gruenbaum.

Dr. Kfir Sharabi

Metabolic syndrome diseases, including diabetes, have become a world-wide epidemic affecting millions throughout the world. Dysregulated whole-body energy homeostasis is a hallmark of the metabolic syndrome, and better understanding of the molecular pathways that become dysregulated during its progression can ultimately lead to the development of new and improved therapies. Our goal is to understand how changes in nutritional and hormonal cues control basic metabolic pathways to modulate whole-body energy homeostasis.

Tova Pinsky's Thesis Movies

Movies supporting Tova Pinsky's Thesis

Movies 1 and 2 were published in the paper*  Langmuir 2019 35, 23, 7337-7346  2018

Movies 3 and 4 were not published before

work done under supervision of  Prof. Ido Braslavsky

Apparatuses

Gloss measurements of flat and smooth surfaces

Eitan Israeli.,Ed.D.

My teaching and research activities focus on the psycho-social aspects of human eating behaviors.

It deals with the contribution of the Social and Behavioral Sciences to the acquisition and maintenance of proper eating habits - among individuals, families, small and large groups sharing common characteristics, such as:
Gender, ethnic origin, age group, developmentally delay.

An additional field of teaching & research is lifelong learning - in Israel and internationally

The third field of teaching is Teacher Education.

Prof. Zohar Kerem

Zohar Kerem, Ph.D.

Research Interests:

Beneficial natural products in edible plants (The Seven Species): Extraction, separation and characterization. Natural antioxidants: Structure–activity relationships. Natural products from legumes – Production, identification and biological activities. Environmental quality and the food industry.

Research Projects:

  1. Production of natural antioxidants: Extraction, separation and characterization.

  2. Natural antioxidants: Structure–activity relationships.

Under the right light, ice turns into a twisting labyrinth

31 March, 2019
Ice absorbs near-infrared light more efficiently than does water, triggering the formation of intricate patterns.

A maze-like pattern develops in an ice-water mixture that soaks up near-infrared light for 60 minutes. Credit: S. G. Preis et al./Sci. Adv.

‘Ice tech’ could end organ transplant shortage

27 January, 2019

‘Ice tech’ could end organ transplant shortage

Prof. Ido Braslavsky is working on ways to freeze hearts, livers, and kidneys

“Perfecting cryopreservation – the process of preserving cells, tissues and organs in sub-zero temperatures – would enable long-term banking of tissues and organs and efficient matching between donor and patient, eventually saving lives of millions of people around the world,” said Braslavsky.

Vegan Food Upgrade With 3D-Printed Fiber

27 January, 2019

Vegan Food Upgrade With 3D-Printed Fiber

HUJI's Yissum Research Development Company have just unveiled a futuristic, extremely impressive breakthrough for 3D printing technologies – personalized foods made using an edible, high-tech fiber with zero calories! ...Foods such as meat substitutes could be easily printed, as well as producing allergy-friendly alternative products.

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Ultimately, this is a giant leap toward eliminating animal agriculture from food production altogether without compromising on traditional textures.Foods such as meat substitutes could be easily printed, as well as producing allergy-friendly alternative products. Ultimately, this is a giant leap toward eliminating animal agriculture from food production altogether without compromising on traditional textures.

 

 

Report from New Zealand on work by the faculty's Prof Ido Braslavsky and Prof Oded Shoseyov': 

 

https://www.livekindly.co/new-3d-printed-zero-calorie-fiber-to-revolutionize-con...

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