PhD (Direct path): Dept. of Biotechnology and Food Engineering, Technion, 2008
BSc (Cum laude): Dept. of Biotechnology and Food Engineering, Technion, 2004
Nano Main Field: Research focuses on the development of structured emulsions, nano-particles, sub-micron colloids and biotechnological formulations with human health and well-being in mind. Main research activities include fabrication and characterization of novel food-grade ingredients and advanced formulations as well as evaluation of their reactivity, stability, functionality and digestibility in In-Vitro models of the human gastrointestinal tract.
Food nanotechnology: Controlling lipid oxidation and food delivery systems by novel strategies of rationally designed food colloids and interfaces. Development of structured emulsions and other advanced formulations for food and biotechnological applications.
Food Chemistry: Fabrication and characterization of novel food-grade ingredients, their reactivity, functionality and digestibility. Protein hybrids and cross reactivity. Antioxidants and their role in foods. Analysis and isolation of bioactive food components and contaminants. Modeling and kinetics of formation and degradation. Impact of processing on food safety.
Emerging food Science and technology: Physicochemical basis of food digestion, In-Vitro models of the gastrointestinal tract, structure-function relationships, implementation of computerization tools and metabolomic analyses to foods.