How does Israel decide which foods qualify for its green label? A new paper in Food Policy explores the science behind the criteria and how they evolved over five years through independent expert review.
Read the article >> lnkd.in/gr_t3Caa
Halfway through its four-year program, Side2Dairy brought together 70 faculty members, lab managers and students to review progress and strengthen collaboration on transforming agrifood side streams into valuable resources, with a focus on dairy alternatives.
From academic conferences and AgFoodTech events to research gatherings and an international study tour in Thailand, the Sheldon Lavin Center has been connecting across the food systems ecosystem.
One shared goal: advancing safer, more secure and sustainable food systems.
What gives dairy fat its distinctive texture, flavor release and functionality?
A new study explores how FASN controls fatty acid chain length - knowledge that could help develop alternative systems that better reproduce dairy fat’s properties.
lnkd.in/gbRpRSpW
In June, we had the pleasure of welcoming 67 ninth-grade students from Johanna Jabotinsky Youth Village for a day of talks, research tours and hands-on learning, exploring food security and the technologies shaping safer, more resilient and sustainable food systems.
Animal welfare is part of sustainable food systems.
A new Hebrew University-led study shows that cow welfare changes over time - and different indicators adapt at different rates - highlighting the need for long-term, multidimensional assessment.
sciencedirect.com/science/ar…
Join us in honoring the legacy of Prof. Gideon Ladizinsky.
A symposium bringing together research and innovation in plant genetics and breeding, sustainable agriculture and climate resilience.
📅 September 16 | Rehovot
Register here: lnkd.in/exwc2GCn
How can maternal nutrition shape fetal development before birth?
A new study from Dr. Ronny Helman’s lab and collaborators shows how mild vs severe maternal diabetes can drive opposite fetal growth outcomes through fetal beta cell responses.
Read more >> lnkd.in/ehhUggQq
Three recent publications by Prof. Masha Niv and collaborators explore taste from molecules and bitter receptors to FAIR chemosensory data and AI - advancing research that can shape better food, health, and sustainable food systems.
@masha_niv
Links in the comments 👇🏽
New HUJI research from Dr. Sharon Schlesinger & Prof. Oded Shoseyov’s labs, in collaboration with Prof. Ido Braslavsky, led by Alon Gershkoviz, Joseph Kippen & Yael Gilad, advances growth factor-infused scaffolds for future whole-cut cultivated meat >>
lnkd.in/gZvxp-zQ
Welcome, Dr. Maxim Levin!
As our new Center Manager, Dr. Levin will support scientific, operational, and collaborative activities, helping connect advanced research with innovation and sustainable food system solutions.
We are excited to have you with us, Max!
A new Future Foods review, co-authored by Prof. Zvi Hayouka, HUJI colleagues, and an international research team, examines cultivated meat through the lens of food security, sustainability, safety, scalability, and public trust.
Full review >> lnkd.in/dcPi6e-H
Dr. Keren Kles joined the “Researchers Together for the Environment” retreat, where academia and environmental organizations explored ways to turn scientific knowledge into collaborative environmental action.
Meaningful impact begins with science, dialogue, and partnership.
Last week, Prof. Zvi Hayouka, Director of the Lavin Food Center, joined the “FoodTech Under Fire” conference at the Technion, discussing how academia, industry, startups, and investors can support food system resilience under uncertainty.
Photo credit: Technion
Published in Science: Prof. Idan Efroni and collaborators from HUJI, CSHL, HHMI, UMass Amherst, and Cambridge identify ancient regulatory DNA conserved across plant evolution.
Full article >>
science.org/doi/full/10.1126…
How much can a nutrition label influence what people eat? A CDC study by researchers from HUJI and the Israeli Ministry of Health, co-authored by Prof. Tali Sinai, Prof. Efrat Monsonego Ornan, Dr. Miri Lutski et al, links label use to healthier diets. cdc.gov/pcd/issues/2025/24_0…
A key challenge in dairy alternatives: reproducing milk fat.
Dr. Roni Tadmor-Levi and Prof. Nurit Argov-Argaman review how precision fermentation and microbial systems may help create more dairy-like fats for sustainable food systems.
Full article >>
mdpi.com/2304-8158/14/5/809
New research in Science reveals a neuroendocrine circuit that triggers hatching in fish embryos.
Led by Dr. Matan Golan (Hebrew University of Jerusalem & Volcani Center), the study shows that Trh directly activates the hatching gland.
Read the study >> science.org/doi/10.1126/scie…
What makes a food system truly sustainable? A new study in Frontiers in Sustainable Food Systems, led by Prof. Elliot M. Berry, highlights how underlying values and competing priorities shape food system transitions.
Read the full article >> lnkd.in/g4uGx2Jj
