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From Research to Application: 

Connecting Academia and Industry in Food & Nutrition 

On March 4th, 2025, the Industry-Academia Meetup hosted by BARD at the Netter Center offered a space for collaboration on the intersection of research, innovation, and industry in the food and nutrition sector. This is the second time BARD ran this meetup session. The meetup was organized in partnership with The Israel Innovation Authority, GFI, and the Israeli Food Industries Association. 

The purpose of the meetup was to introduce and facilitate partnerships between academia and industry, while encouraging applications for the NIFA-BARD-IIA funding opportunity. During the event, the program and application process were thoroughly detailed, providing attendees with a clear understanding of how to apply. 

 A successful submission was also showcased, offering valuable insights into the application process. Additionally, short presentations were delivered highlighting cutting-edge research in food systems at Hebrew University and smart packaging innovations at Shenkar College, further fostering collaboration between researchers and industry professionals. 

After opening remarks by Prof. Yoram Kapulnik (BARD), Dr. Noa Matarasso (IIA), and Prof. Eyal Shimoni (Neeman Institute), Prof. Oren Tirosh of Hebrew University gave a presentation on his research project, supported by the NIFA-BARD-IIA grant. His work on reducing the prooxidant effects of salt in muscle foods provided a grounded perspective on the challenges and progress within food science. This project highlights how scientists are collaborating with industry to address a key challenge, potentially enhancing product shelf-life and contributing to increased profitability. 

Dr. Keren Kles from FOOJI at The Hebrew University of Jerusalem’s Center for Sustainable Food Systems discussed the sustainability challenges facing the food sector. She emphasized the university’s interdisciplinary approach, which brings together experts from various fields to collaborate on research and mentor students. 

Prof. Ana Dotan’s focus on sustainable food packaging brought a more practical lens to the conversation, demonstrating how innovation can be applied to areas of everyday life that might otherwise be overlooked. 

The roundtable discussions that followed offered an exchange of ideas. The conversations themselves were a reminder of the value of collaboration- an important step in promoting academia- industry collaboration. 

Click here to view photos from the event: https://flic.kr/s/aHBqjC4zaV 

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