2017

Biography

Kerem’s research team is leading and involved in projects that include designing novel food products, discovery of new biologically active natural compounds and promoting their use as food supplements, as novel antimicrobials for food and agriculture and as active ingredients in cosmetics. Their expertise cover extraction, isolation, analysis and structure elucidation using up-to-date NMR and mass spectrometry, profiling and quantitation, and using computational tools to elucidate enzyme-substrate and enzyme-inhibitor interactions. The team has a long experience in developing novel strategies of cultivation of olives for olive oil production, and identification of frauds. Prof. Kerem has participated in several EU projects, published over 80 manuscripts in peer reviewed journals, and has tutored over 40 graduate students. Prof. Kerem and his team are actively involved in consulting and working with start-up companies in food and cosmetics.

In addition to his duties as a team leader and a professor at HUJI, Kerem is a member of the national committee for nutrition security, head of the expert committees for trade standards of olive oil and of edible oils at the 'Standards Institution of Israel', Israel's delegate to the Chemists' Expert Group of the International Olive Council and a member of USP Pharmacopoeia experts panel on olive oil authentication.

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Program Information

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Zohar Kerem

Kerem is a member of the national committee for nutrition security, head of the expert committees for trade standards of olive oil and of edible oils at the 'Standards Institution of Israel', Israel's delegate to the Chemists' Expert Group of the International Olive Council and a member of USP Pharmacopoeia experts panel on olive oil authentication.