Assoc. Prof. Guy Mechrez and His Research Group Join the Faculty and Establish Their Lab at the Carasso FoodTech Innovation Center

Assoc. Prof. Guy Mechrez and His Research Group Join the Faculty and Establish Their Lab at the Carasso FoodTech Innovation Center

We are pleased to welcome Assoc. Prof. Guy Mechrez to the Faculty of Biotechnology and Food Engineering at the Technion. His research group, the Laboratory of Colloids and Interfaces for Food, will be physically located at the Carasso FoodTech Innovation Center, further expanding the Center’s research capabilities and interdisciplinary expertise.

The laboratory focuses on advanced food applications based on colloids, interfaces, polymer science, and nanomaterials. Research activities include the development of Pickering emulsions, hybrid colloidal systems, probiotic encapsulation technologies, protein-based carriers for DNA and RNA delivery, magnetic sensing platforms for food safety, and anti-biofilm materials.

The addition of Prof. Mechrez and his team strengthens the Center’s role as a hub for cutting-edge food innovation, bringing together fundamental research, advanced technologies, and industry-oriented applications under one roof. We look forward to the exciting scientific and technological contributions that will emerge from his work.