We are pleased to announce Prof. Oren Tirosh as a Speaker at the Trends in Food Science and Emerging Technologies – An International Conference (TFoSET), taking place from November 25–27, 2026, in Prague, Czech Republic.
https://food.ircconferences.net
Dr. Tirosh is Professor and Head of the Institute of Biochemistry, Food Science and Nutrition at the Faculty of Agriculture, Food, and Environment, The Hebrew University of Jerusalem, Israel. His research spans food biochemistry, nutrition, food processing, and the mechanisms underlying oxidative processes in food and biological systems.
Lipid peroxidation remains a major challenge in the meat industry, affecting food quality, texture, appearance, nutritional value, and potentially consumer health. Dr. Tirosh’s research explores an innovative approach that turns a natural product of heat processing, meat crust formed at temperatures above 100°C, into a potential source of antioxidants and flavor-enhancing compounds.
Oren’s work demonstrates that heat-generated meat crust can exhibit strong antioxidant activity while also contributing positively to taste and palatability. This approach could offer a promising alternative to conventional antioxidant ingredients, particularly where plant extracts may be costly or less effective in preserving the sensory and functional properties of muscle foods.
Join us at TFoSET 2026 to discover how food processing can be transformed from a source of oxidation into an opportunity for developing natural antioxidants, enhanced flavors, and innovative muscle food products.
More Info:
Trends in Food Science and Emerging Technologies:- https://food.ircconferences.net/ | https://www.linkedin.com/company/trends-in-food-science-and-emerging-technologies/
Impact Research Communications:- https://impactresearchcommunications.org/ | https://www.linkedin.com/company/impactresearchcommunications/
