Prof. Yoav D. Livney
Director Faculty of Biotechnology and Food Engineering
Bio
Head of the Lab of Biopolymers for Food & Health at the Technion’s Faculty of Biotechnology and Food Engineering and Director of the Technion’s Hecht Sustainable Protein Research Center, is an expert in physical chemistry of biopolymers, delivery systems for nutraceuticals and drugs, and alternative proteins.
Academic background:
B.Sc. (Suma cum Laude, 1990): Food Engineering & Biotechnology, Technion Israel Institute of Technology;
M.S. (1995): Food Engineering, UW Madison, Wisconsin, USA
PhD (2002): Food Engineering & Biotechnology, Technion
Post-Doc (2002-2004): Food Science, University of Guelph, Canada
Positions at the Technion:
2004: Lecturer
2007: Assistant Professor
2012: Associate Professor
2020: Full Professor
Professional Background:
1995-1998: Cheese Product Development Manager, Strauss Dairies Ltd.
1991-1992: Quarg Dept. Technologist & Quarg Production Dept. Manager, Strauss Dairies Ltd.
1990-1991: Quality Control Manager, Strauss Dairies Ltd.
Prof. Livney authored over 80 publications cited over 9,300 times, GS H-index=45, and a member of the Editorial Board of several reputed journals. He has given over 60 invited and keynote talks at international conferences, and mentored 17 MSc and 11 PhD students.
Prof. Livney is an inventor who holds 12 patent applications, of which six have already been granted. He is a co-founder of the startup company PreeBio.
Research interests
- Sustainable/alternative proteins to replace animal-based foods
- Upcycling/valorizing agri-waste into innovative foods, to promote sustainability and food security
- Encapsulation and delivery systems for health promoting compounds: nutraceuticals/drugs
