Prof. Avi Shpigelman
Deputy Director Faculty of Biotechnology and Food Engineering
Bio
Assoc. Prof. Avi Shpigelman, Head of the Laboratory for Novel Food and Bioprocessing at the Technion’s Faculty of Biotechnology and Food Engineering, and the academic head of the Carasso FoodTech Innovation Center, is also the vice director of the Technion’s Hecht Sustainable Protein Research Center. He is an expert on food processing, especially using pressure based alternative technologies, as well as on polyphenolic health promoting compounds.
Academic background:
B.Sc. (2002): Food Engineering & Biotechnology, Technion Israel Institute of Technology
M.Sc (2008, Cum Laude): Biotechnology and Food Engineering, Technion Israel Institute of Technology
PhD (2012): Biotechnology, Technion Israel Institute of Technology
Post-Doc (2012-2014): Dept. of Microbial and Molecular Systems (M2S), KULeuven, Belgium
Positions at the Technion:
2012-2021: Assistant Professor
2021-Present: Associate Professor
Prof. Shpigelman authored over 60 publications cited over 5000 times, GS H-index=33. He is an Editor in several journals and a member of the Editorial Board in several others. He has given over 30 invited and keynote talks at conferences, and mentored 6 MSc and 4 PhD theses.
Prof. Shpigelman served as Chair of the Nonthermal Processing Division of the IFT.
Research Areas:
- Pressure-based technologies in food engineering
- Stability and interactions of polyphenolic compounds
- Pectins
- Alternative proteins
