Professor of Food Chemistry. Our team expertise covers the chemistry of natural products and computational tools to predict and elucidate enzyme-substrate and enzyme-inhibitor interactions.  We are leading and involved in projects that include discovery of new biologically active natural compounds and promoting their use by establishing a mechanism of action and using them as ingredients in novel foods; discovery and synthesis of novel antimicrobials for food, agriculture, and cosmetics, and development of agronomic protocols for increased quality, composition and yield of crops.

Prof Kerem devotes significant time and effort to public service to promote food and nutritional security, locally and globally. He is operating with regulators in Israel and globally, and has established intimate collaborations with the food industry to produce health-promoting products in a fair price, e.g. for children, for the healthy consumers, and for populations at risk.