Moshe received his Ph.D. from The Hebrew University of Jerusalem. His postdoctoral research, Dr. Shemesh pursued at Harvard University on studying mechanisms that governing the formation of complex communities of bacterial cells. Starting from 2011 he is leading a food microbiology laboratory in the Department of Food Science at Agricultural Research Organization. His research interests are focused on investigating adaptation and survival mechanisms of spore forming bacteria in food and food-contact environments. The research of Dr. Shemesh is also dedicated to developing novel means to improve microbial quality and safety of food, specifically dairy products. Lately, he has been involved in developing novel probiotic and symbiotic approaches to mitigate pathogenic microorganisms from food production chain. His major expertise is in following fields: Food microbiology, microbial quality and safety of dairy products, probiotics, Gram-positive Bacilli species.
