Live From Technion Webinar
With Profs. Uri Lesmes and Avi Shpigelman
Should we consume more protein and antioxidants? Are processed foods always bad? Join us to hear Professors Uri Lesmes and Avi Shpigelman from the Technion Faculty of Biotechnology and Food Engineering discuss nutritional misconceptions and the use of technology to improve diets, boost health, and lower negative environmental impact.
Technion scientists are experimenting with emerging food technologies, such as high-pressure processing, to optimize nutritional benefits. Working with bioreactors that mimic human digestion, researchers are also tailoring foods to infants and the elderly. And with experts predicting a global food shortage by 2050, Profs. Lesmes and Shpigelman are creating high protein, sustainable food alternatives that include ice cream made with silkworm pupae and plant protein-based alternatives.
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ABOUT THE SPEAKER
Prof. Uri Lesmes ’04, Ph.D. ’08 heads the Technion Lab of Food Chemistry & Bioactives as well as the Food and Health Innovation Center, which supports R&D in Israel’s food industry. He also is the academic leader of Israel’s pan-European accelerator network, aimed at promoting food entrepreneurs and startups. Concerned with healthy, affordable, and eco-friendly food choices, Prof. Lesmes works on the rational design of foods, personalized nutrition, and the safety of food additives.
Prof. Avi Shpigelman ’02, ’08, Ph.D. ’12 heads the Technion Laboratory for Novel Food and Bioprocessing and is a member-at-large of the Nonthermal Processing Division of the U.S.-based Institute of Food Technologists (IFT). His lab integrates engineering, chemistry, biology, and microbiology to explore innovative food processing technologies and their effects on food ingredients and health.