Professor Zohar Kerem has spent more than three decades advancing food science, focusing on the chemistry of edible phytochemicals and their roles in food quality, safety, and human health. At the Hebrew University of Jerusalem, he has guided generations of food scientists, many of whom have continued into academic careers and tenure-track positions, reflecting the depth of his mentorship. His work has contributed to international efforts on olive oil authenticity, viticulture, and food integrity, always with a strong belief in collaboration—bringing together national and global teams to achieve more than the sum of their parts.

In recent years, Professor Kerem’s research has focused on modeling and predicting how phytochemicals act in the gut, including interactions with CYP3A4 and GLP1-R, and on developing sustainable plant-based proteins such as those derived from Moringa Oleifera. These studies explore how edible plant compounds can support human health and innovative food solutions, addressing global challenges in nutrition and food security through synergistic research partnerships built over decades of scholarship.