1977 B.Sc., Natural Sciences (Biology, Biochem.) Hebrew University, Jerusalem, Israel
1981 M.Sc., Food Engineering and Biotechnology Technion-Israel Institute of Technology
1985 D.Sc., Food Engineering and Biotechnology Technion-Israel Institute of Technology
The research program addresses critical and relevant issues pertaining to dairy science and technology. Research activities are aimed at gaining a better understanding regarding the basic physical and chemical principals that govern and affect milk processability, functionality of milk constituents, and quality attributes of dairy products. This understanding is used to develop technological approaches to improve the quality and functionality of dairy products as well as to develop new applications for milk constituents.
The overall objectives of the program are:
- To better understand the physicochemical properties of milk constituents.
- To develop new fields of application for milk-derived solids as functional ingredients.
- To develop the concept of using milk derived solids as microencapsulating agents.
- To establish the know-how related to the development of texture, structure, nutritional value, and flavor in dairy products in general and cheese in particular.
- To develop new technological concepts and to improve existing approaches in order to enhance the quality attributes of dairy products in general and of cheese in particular.
- To develop new technological concepts related to milk processing in general and to cheesemaking and whey processing in particular.