Moshe Shemesh Associate Professor
Research Scientist
- Institute of Postharvest and Food Sciences
- The Department of Food Sciences
- Soil and Water Institute, room 106
- +972-506220364
- +972-39683868
Biography
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.
Education
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2010
Postdoc in Molecular Microbiology at Harvard University
-
2008
Ph.D. in Microbiology at The Hebrew University of Jerusalem
-
2001
M.Sc. in Biotechnology at The Hebrew University of Jerusalem
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1997
B.Sc. in Life Sciences at The Hebrew University of Jerusalem
Research Interests
1. Developing functional probiotics. We develop live-encapsulation approach through symbiotic interactions between probiotic Bacilli that antagonize establishment of pathogenic bacteria.
2. Investigation mode of interaction during formation of multispecies biofilm. We study complex interactions that take place within symbiotic biofilms formed by probiotic Bacilli.
3. Developing novel approaches improving food quality, safety and functionality. We engineer bacterial signal transduction pathways to functionalize their probiotic activity, for instance production of postbiotic metabolites (postbiotics).
Research Areas
- Food Microbiology
- Safety, Quality and Functionality of Dairy Food
- Functional Probiotics
- Postbiotics and their Functionality in Food
- Biofilm Formation and its Role in the Food Industry