| מדעי המזון |
| מנהל: פסטר נחמן, 'פרופ |
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| צוות |
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- Antimicrobial peptides produced by food-grade bacteria and their use in the preservation of perishable food products.
- Preventing adverse effect of microorganisms in food.
- Improvement of food products quality (fruits and vegetables).
- Replacement of chemical additives by natural products (food pigments and antioxidants).
- Modified-atmosphere storage of foods.
- Chemistry and biochemistry of lipid oxidation.
- Improvement of the quality of raw milk and of processed dairy products.
- Enzymatic browning in fruits and vegetables.
- Technology for poultry and fish products.
- Environmental methods for prevention of insect infestation in durable food products (cooling, hermetic storage, modified atmospheres and low pressures.
- Fumigation of stored food and feed products.
- Microflora and mycotoxin-producing fungi occurring in stored grain and animal feed.
- Effectiveness of pheromones, insect growth regulators, natural products.
- Development of silage technologies.
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| צוות |
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| חוקרים |
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| מהנדסים/טכנאים |
| שם (משפחה, פרטי) |
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תחומי עניין / תאור תפקיד |
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| ברנשטיין סולנג, גב |
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| גרניט רינה, גב |
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| זקין ורדה, גב |
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| חן יאירה, גב |
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| טרוסטנצקי אנטולי, Ph.D. |
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| יפרמוב טטיאנה, גב |
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| מנשרוב מזל, גב |
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| עזריאלי אביהו, מר |
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| פינטו ריקי, גב |
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| קוסטיוקובסקי משה, Ph.D. |
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| רינדנר מרים, גב |
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