Prof. Marcelle Machluf joined ATS board members and supporters at the Fall National Board Meeting in Chicago and discussed pioneering research in the Technion’s Faculty of Biotechnology and Food Engineering, the only one in Israel, and the Carasso FoodTech Innovation Center. Researchers at the Technion are developing high-protein food alternatives such as milk produced without cows, honey without bees, and falafels made from seaweed, as well as food packaging that is biodegradable and will keep food fresher longer. In November 2022, Prof. Machluf also launched Meatafora. The foodtech startup grows meat directly from animal cells in a scalable, affordable, and sustainable process without harming animals.
After Prof. Machluf’s presentation, she and Prof. Wayne Kaplan held a dialogue on the future of food and answered questions about Israel and the Technion’s position as a global leaders in the field.
A full video of Prof. Machluf’s presentation and Q&A with Prof. Kaplan is below.
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