About
The Team
About
The Team
Prof. Avi Shpigelman
Prof. Avi Shpigelman is an Associate Professor at the Faculty of Biotechnology and Food Engineering at the Technion and serves as the Academic Head of the Carasso FoodTech Innovation Center. He leads the Laboratory for Novel Food and Bioprocessing, where his research focuses on the relationship between food processing, the structure of food components, and their functional and health-related outcomes.
Prof. Shpigelman earned his B.Sc., M.Sc., and Ph.D. at the Technion and completed postdoctoral research at KU Leuven in Belgium with Prof. Hendrickx and Prof. Van Loey, studying the effects of processing on plant-based materials. The research in his group explores the intricate relationship between food processing, the composition of food components, their behavior during product shelf life, and their predicted bioactivity in the human body.
The research is driven by the belief that food processing should be engineered and balanced to ensure safety, quality of life, health, and overall well-being, while actively minimizing negative environmental impacts. His current projects explore nonthermal technologies, the stability and properties of polyphenolic compounds, and approaches to improve the functionalities of alternative protein sources. As the academic head of the Carasso FoodTech Innovation Center, Prof. Shpigelman focuses on bridging academia and industry, fostering cutting-edge research and technology transfer to advance Israel’s foodtech ecosystem.
Dr. Yair Glick
Dr. Yair Glick is the Director of the Carasso FoodTech Innovation Center, driving innovation at the intersection of biotechnology, foodtech, and bio-convergence. He holds a Ph.D. in Microfluidics, Virology, Biochemistry, and Nanotechnology from Bar-Ilan University, where he specialized in lab-on-a-chip technologies.
Throughout his career, Dr. Glick has led multidisciplinary teams and spearheaded breakthrough projects in cultivated proteins, collagen biomaterials, and microfluidic platforms. As Senior R&D Manager at Aleph Farms, he played a pivotal role in developing cultivated collagen-rich biomaterials for applications in food, medical, and fashion industries, bridging deep science with real-world impact. Previously, as Director of Research at SpacePharma, he pioneered miniaturized lab-on-a-chip systems for automated space-based research, securing major grants and forging global partnerships.
At Carasso FoodTech Innovation Center, Dr. Glick fosters collaboration between academia and industry, accelerating cutting-edge research and technology transfer to strengthen Israel’s foodtech ecosystem. His expertise spans cellular agriculture, alternative proteins, and advanced bioprocessing technologies, positioning him as a key voice in shaping the future of sustainable food and biotech innovation.
Asher Shazman
Asher Shatzman is the Pilot Engineer at the Carasso FoodTech Innovation Center, a state-of-the-art facility at the Technion dedicated to advancing food technology and bridging academia with industry. Asher, graduated with a master's degree in food engineering from the Technion and has over 20 years of experience.
In his role, Asher oversees the operation and optimization of pilot-scale equipment, supporting startups, researchers, and industrial partners in developing and scaling innovative food solutions. His expertise spans high-pressure processing (HPP), drying technologies, extrusion, and advanced sterilization systems, enabling the transformation of lab concepts into commercially viable products. By managing complex processes and ensuring compliance with industry standards, Asher plays a critical role in accelerating R&D projects and fostering collaboration within Israel’s growing foodtech ecosystem. At the Carasso Center, he contributes to creating sustainable, health-oriented food technologies that address global challenges such as food security and resource efficiency.