Research

Olive oil's organoleptic qualityand properties defined by advanced analytical instrument
Olive oil's organoleptic qualityand properties defined by advanced analytical instrument
The goals of the proposed study are to develop instrumental and computational methodologies that will assist the existing human panel to assess the sensory characteristics of virgin olive oil (VOO) and to identify the main cause for sensory defects in the oil.

To achieve these goals, we will meet the following specific objectives:
  1. allocate and produce VOOs that contain different major sensory defects;
  2. identify and quantify the specific chemical compounds that are related to each defect;
  3. calibrate and validate electronic nose and electronic tongue for detecting sensory defects;
  4. establish a database of chemical compounds and sensory properties of VOO made in IS and the US and identify the major defects, which will allow us to assess the main causes for the oil deterioration;
  5. develop an olive oil database that quantitatively links chemical compounds with sensory defects and olive oil quality;
  6. create a validated classification tool that will be trained on the analyzed data to predict the quality of olive oil samples.
 
Grants: BARD , Health Ministry 2016-2018
Partners: Volcani Research Center, Gilat Research Station
Sodium reduction in fresh cheese – using salt replacers and structural modifications
Sodium reduction in fresh cheese – using salt replacers and structural modifications
High consumption of salt in the daily diet is known to be one of the main causes for a cardiovascular disease. Almost 80% of the salt in our diet comes from processed food, and dairy products (soft and hard cheeses) are among the most commonly eaten food in Europe. The aim of this study was to reduce the amount of sodium by 50% from 1000 mg to 500 mg in 100 g cheese. Two approaches were taken to reduce the sodium content: using salt replacer mixture at different weight ratios (NaCl, KCl, MgCl2, CaCl2 and MSG), and structural modification by addition of stabilizers (k-carrageenan + locus bean gum (LBG), High + low gellan). The study showed a possible strategy to apply to cheese and other food products to reduce the amount of sodium with minimum effect on the quality.
 
Grants: Health Ministry 2015-2016
Partners: MIGAL, Technion, Afimilk
Raw milk quality acceptance into processing defined by electronic tongue and nose

The researchconcept is to investigate the ability of advance detection instruments – electronic tongue and electronic nose to discriminate 'good' quality of raw milk compared to 'bad' quality raw milk with high levels of lactic acid, off-flavor.
 
Grants: Israel Dairy Board
Partners: Israel Dairy Board, Central Dairy Lab in Caesarea
Edible insects – sensory to functionality
Edible insects – sensory to functionality
In out lab, we are investigationg a new source of animal protein from different types of edible insects. The aim is to create a basis for future model food that not only contain sufficient amount of nutrients that replace other animal protein, but to create food that is perceived as acceptable and has functional role in our body. This research is part of a large consortium including  Tel-Hai and Migal institutes and other international institutions.
 
Grants: Agriculture Ministry
Partners: Migal, Veterinary Research Center, Danish Technological Institute, Wageningen University, Copenhagen University, Zhejiang Gongshang University