Technion

Dean's Word
Since its foundation, in 1954, the Faculty of Biotechnology and Food Engineering is Israel’s only source of food Engineers

Protein crosslinking, defined as "the process of joining protein molecules through inter- or intra-molecular covalent bonds
Oleo - structuring for healthier fats
In addition to their important nutritional benefits, fats and oils play a major role in foods texture, flavor, spread ability, and shelf life
High pressure processing – Beyond microbial inactivation
The use of high pressure to modify the functionality of food proteins is a well-known topic
From creeps to chips
Smart design of novel food sources towards tailored digestibility and personalization