Ph.D. in organic chemistry from The Weizmann Institute of Science.My interest in food and nutrition started in infancy. My family’s apartment was located above our bakery. Some of my first sensory experiences of smell and taste took place there. I have been involved in the world of food and nutrition, both in the private sector and academia ever since.

Following my Ph.D., I spent two years as a post-doctoral fellow at MIT and Harvard. And thus my career was launched, spanning five continents, 22 publications and 17 patents.