We are pleased to announce the joining of Assoc. Prof. Guy Mechrez and his research group to the faculty.
The Laboratory of Colloids and Interfaces for Food focuses on the study of particle-based systems and interfacial phenomena (colloids and interfaces) for advanced food applications, integrating polymer science and nanomaterials. The lab’s work includes the development and investigation of particle-based systems, with a particular emphasis on Pickering emulsions, foams, and hybrid colloidal structures.
Key research areas include the development of living hybrid materials based on single-cell encapsulation for probiotic integration in food, protein-based nanoparticle carriers for DNA and RNA delivery in plants and fungi, magnetic emulsions for pathogen detection and sensing in food, the development of soft magnetic microrobots for biomedical applications, and anti-biofilm surfaces for food safety.
We welcome Assoc. Prof. Mechrez and his team and look forward to the contributions they will bring to the faculty.
