Tag Archives: Biotechnology and Food Engineering
Fishing Energy from the Sea
Electricity from the Sea: Researchers from the Technion have developed a new method that harvests an electrical current directly from seaweed in an environmentally friendly and efficient fashion. The idea, which came to doctoral student Yaniv Shlosberg while he was on the beach, has been developed by a consortium of researchers from three Technion Faculties… Read More
Food Competition Feeds Innovation
Technion Students Cook Up Creative, Tasty, and Award-Winning Food Solutions in European Innovation Competition Students from the Technion’s Faculty of Biotechnology and Food Engineering won top prizes in the EU-supported Food Solutions Project, which is part of EIT FOOD – a program that fosters innovation to create healthy and sustainable food for all. The premise… Read More
Boost for Anti-Cancer Drugs
Researchers in the Faculty of Biotechnology and Food Engineering at the Technion developed a technology that inhibits development of melanoma using one-millionth of the active ingredient. The study, published in Advanced Functional Materials, was led by Prof. Marcelle Machluf, Dean of the Faculty, and PhD student Lior Levy. Immunotherapy in action. This development is a… Read More
Sugar Out, Prote-In!
The European Union's EIT Food organization awarded the "Innovation Impact Award" to a project led by Prof. Yoav D. Livney of the Faculty of Biotechnology and Food Engineering at the Technion - Israel Institute of Technology, in collaboration with Amai Proteins and the global Danone and PepsiCo companies. The EIT Food Innovation Impact Award was… Read More
New FoodTech Innovation Center
Forty-five years after the family’s first contribution to the Technion - Israel Institute of Technology, and now as part of a multigenerational initiative, the Carasso Family and Carasso Motors are contributing toward a new initiative, promoting cutting-edge food technologies, teaching and R&D in the Faculty of Biotechnology and Food Engineering. The building that until now… Read More
Medals of Distinction
3 March 2021 – The Peres Center for Peace and Innovation today granted eleven women from a diverse range of backgrounds and communities with its inaugural Medal of Distinction, ahead of International Women’s Day on 8 March. The award, which will be granted annually to mark International Women’s Day, honors the outstanding contributions of women… Read More
Is it Safe to Eat?
Early warning systems for food contamination are taking a leap into a safer and healthier future with lab-on-a-chip monitoring technologies for the food industry being developed by Technion researchers within an EIT-Food Consortium. Food safety is crucial for food-producing companies from farm to fork, and fundamental to public health. Every year, over 23 million people… Read More
The Juice Keepers
Technion students have harnessed viruses found in the environment of fruit trees to prevent spoilage of fruit juices – a phenomenon that causes tens of millions of dollars’ worth of damage each year. The development earned the students from the Technion’s Faculties of Biotechnology & Food Engineering, and Biology, first prize in a competition held… Read More
Food for Thought, and Thoughts on the Food of the Future
The European Federation of Food Science and Technology, EFFoST, has wrapped up its 34th annual conference on the theme “Bridging High-tech, Food-tech and Health: Consumer-oriented Innovations.” The conference, held online for the first time, took place on November 10-12, 2020, with the participation of over 500 researchers, industry people, and students. It was hosted by… Read More
ACT (Anti COVID-19 Technology) Wins Gold at IGEM
A Technion student team recently won a gold medal in the iGEM international synthetic biology competition for work developing an active gel to capture SARS-CoV-2 viral particles, preventing the infection of host cells. Unlike existing sanitization products, the gel provides active skin protection for hours and does not damage the skin microbiome. For the seventh… Read More