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Postharvest and Food Sciences- Central ARO Campus, Rishon Lezion

Department of Food Science

  • SHEMESH MOSHE e-mail Team:Shemesh laboratory in possible collaboration with researchers from other institutes
    Investigation mode of interaction during formation of multispecies biofilm by probiotic Bacilli
    We study complex interactions that take place within symbiotic biofilms formed by the probiotic Bacilli. We have noticed that there is notable induction in biofilm formation by B. subtilis cells during their growth along with lactic acid bacteria (LAB). Apparently, signaling molecules emerged during cellular metabolism of LAB are somehow involved in triggering biofilm formation process by B. subtilis cells. Our initial metabolic profiling indicates about production of several molecules that could be used for induction in biofilm formation by B. subtilis cells. Thus, we investigate different molecules produced during the symbiotic interactions, which could play a role in generating multispecies biofilm community by B. subtilis and LAB.
  • SHEMESH MOSHE e-mail Team:It is possible to collaborate with other researchers
    Developing novel antimicrobial approach improving quality of dairy food
    This approach involves inhibition of the signal transduction pathway for biofilm formation. We found a way to inhibit specifically biofilm formation by downregulating expression of extracellular matrix genes. Moreover, we discovered that by mitigating biofilm formation bacteria become very sensitive to heat treatment. This finding contributes to the development of novel effective pasteurization procedures for milk and its products. We are currently collaborating with different food companies to implement this new technology into industrial settings.
  • SHEMESH MOSHE e-mail Team:We may collaborate with other laboratories
    Developing new probiotics
    Live probiotic bacteria obtained with food are thought to reduce intestinal colonization by pathogens. To ensure their beneficial effects, these organisms must survive processing and storage of food, its passage through the upper gastrointestinal tract (GIT), and subsequent chemical ingestion processes until they reach their target organ. However, there is considerable loss in viability of probiotic bacteria in the acidic conditions of the stomach and the high bile concentration in the small intestine. We aim therefore to develop live-encapsulation approach through symbiotic interactions between probiotic Bacilli that antagonize establishment of pathogenic bacteria.
  • SHIMSHONI JAKOB e-mail Team:Dr. Shimon Barel (Veterinary Institute)
    Pesticide mixture toxicology in honey bees
    The identification and characterization of pesticide mixtures (insecticides, acaricides herbicides and fungicides) on honey bees mortality, daily feed consumption, food preferences etc.
  • SHIMSHONI JAKOB e-mail Team:Dr. Shimon Barel (Veterinary Institute)
    Bio-monitoring of emerging contaminants of concern (pharmaceuticals, personal care products, plasticizes) by utilizing novel analytical methods
    Development of analytical methods for the determination of emerging contaminants of concern in food, feed and water using liquid chromatography and gas chromatography. Moreover, the application of risk assessment models for hazard characterization.
  • MECHREZ GUY e-mail Team:None
    Janus Particles and Pickering Emulsions for Food and Agriculture
    Individual cell encapsulation by Pickering emulsions for biopesticide formulations. Superhydrophobic and anti-fog coatings based on Pickering emulsions. Chemical sensors for food safety and quality. Janus and amphiphilic particles for superhydrophobic surfaces.
  • MECHREZ GUY e-mail Team:None
    Janus Particles and Pickering Emulsions for Food and Agriculture
    Individual cell encapsulation by Pickering emulsions for biopesticide formulations. Superhydrophobic and anti-fog coatings based on Pickering emulsions. Chemical sensors for food safety and quality. Janus and amphiphilic particles for superhydrophobic surfaces.
  • SHEMESH MOSHE e-mail Team:Prof. Ram Reifen from The Hebrew University of Jerusalem
    Developing edible probiotic biofilm as a source for novel healthy food generated by probiotic Bacilli
    Live probiotic bacteria grown in biofilm mode of growth could provide a platform for developing a quality food that would provide essential components as well as vitamins for host organism and may reduce intestinal colonization by pathogens. To ensure its beneficial effects, microorganisms structured into the probiotic biofilm would survive the passage through the upper gastrointestinal tract, and subsequent chemical ingestion processes until they reach their target organ. Thus, we aim to developing novel approach for generating probiotic healthy food through symbiotic interactions between probiotic Bacilli during probiotic biofilm formation, which antagonize establishment of pathogenic bacteria.

Department of Postharvest Science

  • ESHEL DANI e-mail Team:Paula Teper
    Physiology and biotechnology of potato starch
    Potato, one of the most important starch crops, widely used as a staple food throughout the world. Starch, the major storage compound in potato tubers, ranging from 10% to 25% of its fresh weight. Its accumulation is a complex developmental process that depends mainly on genetic factors. In this project we will use omics combined with target genomics (CRISPR/Cas9) and biochemistry methods to study starch synthesis and degradation in pre and postharvest potato tubers.
Updated on: 15/07/19 15:57
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