Technion

Dean's Word

Dean's Word

Since its foundation, in 1954, the Faculty of Biotechnology and Food Engineering is Israel’s only source of food ...
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Modifying food texture with enzymes

Protein crosslinking, defined as "the process of joining protein molecules through inter- or intra-molecular ...
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Oleo - structuring for healthier fats

Oleo - structuring for healthier fats

In addition to their important nutritional benefits, fats and oils play a major role in foods texture, flavor, spread ...
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High pressure processing – Beyond microbial inactivation

High pressure processing – Beyond microbial inactivation

The use of high pressure to modify the functionality of food proteins is a well-known topic
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From creeps to chips

From creeps to chips

Smart design of novel food sources towards tailored digestibility and personalization
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