Biochemistry, Food Science and Nutrition

 

The Institute of Biochemistry, Food Science and Nutrition is engaged in a wide range of research endeavours dedicated to studying the effects of nutrients on human health at the molecular, cellular, and physiological levels, as well as the molecular composition, physical properties and technological aspects of foods. 

The Institute fosters a multidisciplinary research environment combining biochemical and medical expertise in nutrition and metabolism with an understanding of microbiology, chemistry and physics and of food and food components to create advanced food technology. 

The Institute has three central areas of research expertise: 

  • Functional foods and nutraceuticals: investigating therapeutic properties of food products.
  • Food science, technology, and biochemistry: improving food quality and innovative technologies for new product development.
  • Nutrition and health: the effect of diet on gene expression and metabolism.

The Institute of Biochemistry, Food Science and Nutrition hosts visiting scientists, exchange students and post-doctoral fellows from around the world, creating a vibrant academic community and an atmosphere of intellectual discourse and exchange. The relatively small size of the Robert H. Smith Faculty of Agriculture, Food and Environment enables staff and students from the Institute to interact with colleagues from around the Faculty in a stimulating and professional environment. 

food

Institute of Biochemistry, Food Science and Nutrition,
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem,
P.O.Box 12, Rehovot 7610001, ISRAEL

Tel: +972 - (0)8-9489746

Fax: +972 - (0)8-9363208

Email Address: yaelf@savion.huji.ac.il