UAE Minister of Food and Water Security
Ever Wonder What A Potato Feels…?
Hebrew U. Develops Bio-Sensor to Detect Early Signs of Plant Stress
and Prevent Crop Failures from Worldwide Climate Changes
In an effort to increase agricultural productivity and limit waste, a team of researchers from the Hebrew University of Jerusalem (HU)’s Robert H. Smith Faculty of Agriculture, Food and Environment developed a method to detect signs of stress before the plant is damaged. Read more about How Does a Potato Feel?
The GCCR (GLOBAL CONSORTIUM FOR CHEMOSENSORY RESEARCH) is a group of 600 scientists, clinicians, and patient advocates across 50 countries founded in response to the COVID-19 pandemic.
Our goal is to collect evidence-based information to combat the spread of COVID-19.
For more information about this study, please contact Masha Niv (firstname.lastname@example.org)
Mitochondrial dysfunction and oxidative stress have been implicated in the pathology of chronic metabolic diseases associated with type 2 diabetes mellitus. In the last decade, tremendous progress has been made in understanding the mitochondrial structure, function and their physiology in metabolic syndromes such as diabetes, obesity, stroke, hypertension, liver and heart diseases. Read more about 2019 Diabetes Research Center Annual Meeting
One year ago, to the week, a group of driven students came to us with a exciting idea- they wanted to represent the Hebrew University of Jerusalem at iGEM- the worlds biggest synthetic biology competition.
After a year of hard work the results are in. Of over 300 teams our students' work was nominated for best software tool, won second place in the environmental project category, and won the best plant synthetic biology award!!
Congratulations to our winners who's achievements have made us very proud. Read more about Faculty Team Wins at iGem
The aim of the visit was to identify opportunities and strengthen collaborations to increase the effectiveness of agricultural practices and food processing; to identify potential industry partners; and to explore opportunities for shared student experiences that can lead to industry connections and eventual full-time employment. Read more about Partnership with College of ACES Illinois
Hold the Steak; Chickpeas Are the Food of the Future
Hummus – a world-famous mashed chickpea dish – is one of the most popular foods in Israel, and one whose true origins are hotly debated across the Middle East. It is said that this foodstuff was first made in Egypt, where there are recipes dating back as far as the 13th century. Prof. Ram Reifen, a Hebrew University Medical Faculty graduate, pediatrician and an expert in children’s nutrition and digestive diseases, has devoted more than 15 years of research to this field. He created ChickP, a powder comprised of 60% to 90% from which milk- and meat-substitutes will be manufactured, along with high-protein energy snacks, beverages and more.
The Faculty hosted a Symposium on May 30th in honor of Prof. Gene E. Robinson, the director of the Carl R. Woese Institute for Genomic Biology and leader of the effort to sequence the honey bee genome. He pioneered the application of genomics to the study of social behavior.