Novel antimicrobial agents for food applications
Food-borne and other infectious enteric diseases are significant sources of morbidity and mortality worldwide. The high demand for minimally processed, easily prepared and ready-to-eat ‘fresh’ food products poses a major challenge for food safety and quality.
Recent outbreaks of food-borne microbial pathogens have driven the search for innovative ways to inhibit microbial growth in foods while maintaining quality, freshness and safety.
In my lab we will develop chemical tools to inhibit microbial or fungal growth in food.
The interdisciplinary research program will combine food science, peptide chemistry, biochemistry and microbiology toward the design of novel antimicrobial agents for applications in food science.
In the media:
יוצאים מהקופסה: כנס ראשון בארץ לאריזות חכמות, יוזמה של ד״ צבי חיוקה
Reuters: Aug 17, 2017 - New peptide could help fight drug-resistant 'superbugs'. Israeli scientists develop a peptide that could be used in antimicrobial medicines that could hold the key to treating infections in a post-antibiotic era. Amy Pollock reports.
A unique antibiotic that can kill bacteria that are resistant to conventional antibacterials without damaging the cells that store them has been developed by scientists at the Hebrew University of Jerusalem. The pioneering study was carried out by Dr. Zvi Hayouka and colleagues.