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Should we consume more protein and antioxidants? Are processed foods always bad? 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.
