Events forFood Science (B.Sc.)
תמונה
Food Science (B.Sc.)
Graduating with the title "Food Technologist", the most significant role in the food industry, our students are exposed to the entire process of food and beverage production, including the planning stage of new products, identifying raw materials, designing, packaging, transporting to the shelves and safety regulations. Graduates may continue to assume many roles in the food and beverage industries, as well as proceeding on to higher academic studies in Food Science.
The Department of Food Science Tel-Hai offers a course entitled “Food Product Development Workshop”. This course is unique in Israel, existing only at Tel-Hai College. In the framework of the course, the students apply the knowledge and tools they have acquired during their studies to develop a product following through all its stages. The curriculum provides the required skills and the opportunity.
Head of the Department
Dr. Paula Pitashny
Dr. Paula Pitashny
Food science is a department in the faculty with an applied focus and is suitable for those who want to be close to the plate. The department was founded by the late Prof. Zaki Berck, one of the leaders of the food industry in Israel.
The graduate of the department is called a food technologist and as a very significant factor in the food industry, he is involved in the entire process of food and beverage production. From the phase of planning new products and locating the raw materials to the phase of designing the packaging and transporting it to the shelf. The integrative course of study makes it possible to successfully integrate into a wide variety of roles in the food industry and related industries: in food factories, research and development institutions, laboratories in the fields of life sciences, standardization, and quality control institutes, institutions related to the supervision of the food industry and food services, as well as planning companies. In addition, it allows those interested to pursue a master's degree in appropriate research institutions
Why study food science at Tel Hai College?
Without fat: only with us is it possible to study food science in a single course, and gain knowledge in the treatment of food until it reaches a person. Bread and butter: the studies include practice in the most advanced laboratories equipped with the best technology and advanced equipment for areas such as the dairy and wine industry, advanced food sensing equipment, and more.
It's real: the studies include a unique hands-on workshop of its kind in Israel for the development of a new food product that will be presented to representatives from the industry as part of an annual conference.
Learn from the best: lecturers from the academy who are experts in their field, active researchers, and other lecturers from the industry with rich practical experience. Business and pleasure: during your studies, you can make contact with the industry while working at a food company such as Strauss, Elite, Tnuva Terra, and wine wineries while gaining experience and even receiving a study scholarship or as part of participating in a guided project - The industry that develops solutions to problems in the food industry. Students who wish to do so can also carry out a scientific research project during their studies.
And for dessert: integration into the industry at the end of studies in a position that enjoys great demand, or integration into advanced studies.
How Does It Work?
The academic studies last three years with the possibility of spreading up to 4 years, and 132 academic credits are required. The academic studies are accompanied by many practical laboratories and many tours to food factories.
First-year - compulsory courses in the basic subjects such as biology, chemistry, mathematics, and physics.
Second year - advanced courses in biochemistry, genetics, and microbiology, principles of food technology, food sensing.
Third year - practical and in-depth studies in food science: nutrition, food analysis, food chemistry and biochemistry, functional food, dairy science, fruit storage, enzymatic technology, winemaking, new product development workshops, and others.
join us,
Dr. Paula Pitashny
Head of the Department of Food Sciences
Department Faculty
members
Prof. Giora Rytwo
Professor
Ph.D.:
The Hebrew University 1994
Research areas:
Environmental Physical Chemistry
Prof. Segula Masaphy
Associate Professor
Ph.D.:
The Hebrew University 1996
Research areas:
Functionality of the fungal world
Dr. Paula Pitashny
Head of Food Sciences department
Senior Lecturer
Ph.D.:
The Technion 1998
Research areas:
Lignin peroxidase expression
Dr. Loai Basheer
Senior Lecturer
Ph.D.:
The Hebrew University 2017
Research areas:
Chemistry of Food
Dr. Ofir Benjamin
Senior Lecturer
Ph.D.:
Otago University, New Zealand 2012
Research areas:
Food Structure, food sensory
Dr. Meir Shlisel
laboratories manager
Lecturer
Ph.D.:
The Technion 1995
Research areas:
Vine and wine chemistry
Dr. Keren Kles
Teacher
Ph.D.:
University of California - Davis 2015
Research areas:
Alternative Ingredients
Dr. Itamar Yadid
Teacher
Ph.D.:
Weizmann Institute of Science 2009
Research areas:
Microbial metabolic pathways
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