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How Does a Potato Feel?

25 May, 2021

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.

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2019 Diabetes Research Center Annual Meeting

29 March, 2019

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.

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Furthermore, progress has also been made in developing therapeutic strategies, including lifestyle interventions, pharmacological strategies and mitochondria-targeted approaches.

These strategies are mainly focused to reduce mitochondrial dysfunction and oxidative stress and to maintain mitochondrial quality in metabolic syndromes.

The purpose of this meeting was to highlight the recent progress on the mitochondrial role in metabolic diseases, to understand the molecular basis for optimal mitochondrial function or mechanisms of dysfunction and finally correlate them with diabetes.


 

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Chickpeas: Food of the Future

12 June, 2018

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.

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ChickP is also a safe and better alternative to soy protein – which contains phytoestrogens – and peas, both of which trigger allergic reactions in many people. Concentrated chickpea protein can actually lower cholesterol and triglyceride levels.

For his breakthrough, Reifen will receive, during the university’s board of governors meetings, a Kaye Innovation Award.

Prof. Ram Reifen, director of the research center for nutrigenomics and functional foods at the faculty’s School of Nutritional Sciences, has found a revolutionary new way to use these humble legumes that is likely to benefit the whole world.

https://www.breakingisraelnews.com/109303/hold-the-steak-chickpeas-are-the-foo...

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Faculty Team Wins at iGem

Faculty Team Wins at iGem

4 November, 2018

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.

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