Experience

MIGAL Galilee Research Institute

• Israel
• Research Services
• 100 - 200 Employee

• Researcher

  • Jul 2017 - Present

  My research activities aim at developing a personalized holistic approach for promoting mental health in the elderly population. This approach combines personalized dietary recommendations based on the overall information gathered from the individual (e.g., anthropometric measurements, dietary intake, medical history, quality of life) and their gut microbiome population. The mechanisms underlying the changes caused by the personalized dietary recommendations are also a topic of my research. My research activities aim at developing a personalized holistic approach for promoting mental health in the elderly population. This approach combines personalized dietary recommendations based on the overall information gathered from the individual (e.g., anthropometric measurements, dietary intake, medical history, quality of life) and their gut microbiome population. The mechanisms underlying the changes caused by the personalized dietary recommendations are also a topic of my research.



Tel-Hai College

• Israel
• Education Management
• 200 - 300 Employee

• Lecturer

  • Sep 2009 - Present

  For the past 10 years, I have been teaching food science & technology and food product development at Tel-Hai College. My main teaching topics are food emulsions, foams, and hydrocolloids. I lead several food-product development projects, including using plant proteins as an alternative to animal sources and dietary fibers/prebiotics to reduce sugar and fat content in food products. For the past 10 years, I have been teaching food science & technology and food product development at Tel-Hai College. My main teaching topics are food emulsions, foams, and hydrocolloids. I lead several food-product development projects, including using plant proteins as an alternative to animal sources and dietary fibers/prebiotics to reduce sugar and fat content in food products.



Unilever

• United Kingdom
• Manufacturing
• 700 & Above Employee

• Food Engineer

  • Jan 2007 - Mar 2008

  A member of the R&D team. I participated in the development of new chocolate products (Klik) and protein-rich cereal bars. My responsibilities also included the identification of suitable raw materials for new/improved product formulations in and outside Israel and food product upscale. A member of the R&D team. I participated in the development of new chocolate products (Klik) and protein-rich cereal bars. My responsibilities also included the identification of suitable raw materials for new/improved product formulations in and outside Israel and food product upscale.



Oxiteno

• Chemical Manufacturing
• 700 & Above Employee

• Food Engineer

  • Jan 1995 - Apr 1996

  A QA team member. I was responsible for controlling and assuring the quality of the products and processes developed by the company. I was designated to visit the company’s production plants in Brazil, analyze product samples, report malfunction, and propose feasible solutions. A QA team member. I was responsible for controlling and assuring the quality of the products and processes developed by the company. I was designated to visit the company’s production plants in Brazil, analyze product samples, report malfunction, and propose feasible solutions.



Nestlé

• Switzerland
• Food and Beverage Services
• 700 & Above Employee

• Food Engineer

  • Jan 1993 - Jan 1995

  A QC team member of the largest dairy and chocolate production plants in South America. I controlled the quality of milk, milk products, and chocolate and performed the chemical and sensory analysis of the company’s products. I was also involved in R&D projects. A QC team member of the largest dairy and chocolate production plants in South America. I controlled the quality of milk, milk products, and chocolate and performed the chemical and sensory analysis of the company’s products. I was also involved in R&D projects.