Comprehensive coverage


In addition, the Ministerial Committee for Science and Technology approved: the formulation of a national plan to promote the Blue-Tech field in Israel
The cooperative economy tries to provide an answer to the loss of food
Why do we tend to gain weight as we get older?
According to the researchers, it is a hormone, a small signal molecule, which controls the growth of plants. The decoding may help a lot in expanding agricultural crops and dealing with the global food crisis
A study by researchers at the Miguel Research Institute who reviewed various methods for extending shelf life using artificial intelligence and chose the most appropriate protocol will help save money and reduce depreciation in fruits and vegetables
In cooperation with the Israel Collect Association: Last week, a Datathon was held at the Technion - a data-based development competition - which focuses on reducing food waste in Israel and around the world
A study found that men who are in the sun eat more
A new study found that genes from an Israeli wild plant may help protect wheat from one of the biggest threats to its existence
Dr.Roey Tsezana tried to taste Redifine Meat's meat substitute at a restaurant in Haifa and it foreshadows good progress, but still not satisfactory when it comes to the gap between cultured meat and real meat, but it's still only a matter of time
Researchers were looking for new varieties of coffee in Africa, which could replace the Arabica variety whose cultivation was damaged by climate change * A candidate was found in Sierra Leone
The influence of culture and religion on food waste habits of households
The Wolf Prize in Agriculture for 2022 was awarded to Prof. Pamela Ronald, University of California, Davis - for her pioneering work in researching rice disease resistance and environmental stress tolerance
Researchers at the Faculty of Biotechnology and Food Engineering are partners, with their colleagues in Europe, in the development of a rapid technology for testing the reliability and authenticity of food in the context of kosher, halal and veganism
The company claims that this is a significant milestone in the development of cultured honey.
Cane is a risk factor for a large variety of diseases such as cancer, diabetes, fatty liver and brain degeneration. Prof. Haim Cohen researches the mechanisms that will help us maintain a healthy and long life
In the competition in which the Israeli company also won approval, a series of indicators were examined such as a uniform and seamless level of monitoring at no cost on the part of the customer and thus the ability to provide a smart solution that integrates into the supply chain independently and at no cost on the part of the end consumer
The future is already here - researchers at the Hebrew University have succeeded in genetically editing lettuce and making it particularly healthy and rich in nutritional values. Five leaves of the improved lettuce per day will provide the recommended intake of vitamin C for a person
Researchers from all over the world, including researchers from Tel Aviv University, unanimously recommend: integrate foods from water into food systems 
As part of the milestones set by the company, SavorEat performed professional taste tests and won the sympathy of most consumers. In doing so, the company completed another step in the development process.
Researchers from the Hebrew University have found new nutritional benefits for broccoli related to the metabolism of glucose and fats and bacteria in the gut. Prof. Madar: "This is one of the only studies in the world that studied broccoli in these contexts"
NM asks: Why do you never put alcoholic beverages in plastic bottles?
"Snail" asks: Why are there drinks that are drunk cold and those that are drunk hot? Why not hot beer and cold chicken soup?
This figure began to change in the Stone Age * Evidence of genetic changes and the appearance of unique stone tools for processing plants led the researchers to the conclusion that starting about 85 thousand years ago in Africa, and starting about 40 thousand years ago in Europe and Asia, there was a gradual increase in the consumption of plant food and a greater variety of the diet
It appears that even in this period, full of takeaway deliveries and too frequent trips to the snack drawer, the amount of food we throw in the trash is still much greater than what reaches us here. It's time to change the attitude
Science website logo
Skip to content