Ensuring nutritional security and a consistent food supply hinges on efficiently storing agricultural produce to extend shelf life and maintain quality. This challenge is heightened by the need to increase food production due to the growing global population and climate-related impacts on food production. Alarmingly, a third of the world’s food and about half of fresh fruits and vegetables are lost annually due to improper handling, poor storage, and quality degradation. Scientists at the Agricultural and Food Research Institute aim to enhance the quality and safety of agricultural produce and food for both human and animal consumption.
The Institute, with about 20 research groups across the agricultural produce research and food science departments, is unique in its comprehensive approach, covering the entire food chain from production to consumer. Their research directly impacts food security in Israel and globally, focusing on innovative technologies to improve storage varieties, methods to enhance storage capacity of fruits, vegetables, and grains, and maintaining chemical and microbial food safety. Additionally, they work on improving the taste and nutritional value of produce. Technological advancements at the Institute include natural coatings, smart packaging, alternatives to chemical pesticides, and sensors for monitoring produce quality.
