Institute of Biochemistry, Food Science and Nutrition
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem
Zvi Hayouka, Ph.D.
Email Address: email@example.com
Novel antimicrobial agents for food applications
Food-borne and other infectious enteric diseases are significant sources of morbidity and mortality worldwide. The high demand for minimally processed, easily prepared and ready-to-eat ‘fresh’ food products poses a major challenge for food safety and quality.
Recent outbreaks of food-borne microbial pathogens have driven the search for innovative ways to inhibit microbial growth in foods while maintaining quality, freshness and safety.
In my lab we will develop chemical tools to inhibit microbial or fungal growth in food.
The interdisciplinary research program will combine food science, peptide chemistry, biochemistry and microbiology toward the design of novel antimicrobial agents for applications in food science.
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