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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

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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.

Israeli Children at risk from Iodine deficiency

27 January, 2019

Israeli Children at risk from Iodine deficiency

62% of school-age children and 85% of pregnant women in Israel have low iodine intakes, according to the country's first national iodine survey. Government funding and legislation, and a government-regulated program of salt or food iodization, are essential to reducing the deficiency, which poses a high risk of impaired neurological development.

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From left, researchers Dov Gefel, Yaniv Ovadia, Aron Troen and Jonathan Arbelle  

https://www.sciencedaily.com/releases/2017/03/170327083438.htm

http://www.jta.org/2017/03/27/news-opinion/israel-middle-east/researchers-find-israeli-children-at-risk-from-iron-deficiency-likely-due-to-desalinated-water

http://www.haaretz.com/science-and-health/1.779776

https://www.sciencedaily.com/releases/2017/03/170327083438.htm

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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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Chickpeas: Food of the Future

27 January, 2019

Hold the Steak; Chickpeas Are the Food of the Future     

Hummus – a world-famous mashed chickpea dish – is one of the most popular foods in Israel, and one whose true origins are hotly debated across the Middle East.

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It is said that this foodstuff was first made in Egypt, where there are recipes dating back as far as the 13th century.....

Prof. Ram Reifen, a Hebrew University Medical Faculty graduate, pediatrician and an expert in children’s nutrition and digestive diseases, has devoted more than 15 years of research to this field. He created ChickP, a powder comprised of 60% to 90% from which milk- and meat-substitutes will be manufactured, along with high-protein energy snacks, beverages and more. ChickP is also a safe and better alternative to soy protein – which contains phytoestrogens – and peas, both of which trigger allergic reactions in many people. Concentrated chickpea protein can actually lower cholesterol and triglyceride levels.

For his breakthrough, Reifen will receive, during the university’s board of governors meetings, a Kaye Innovation Award.

Prof. Ram Reifen, director of the research center for nutrigenomics and functional foods at the faculty’s School of Nutritional Sciences, has found a revolutionary new way to use these humble legumes that is likely to benefit the whole world.

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