Technion Launches Two New Centers for FoodTech and Sustainable Protein Research
The establishment of the Carasso Center for Food Innovation Technologies and the Hecht Center for Sustainable Protein marks a significant milestone in the Technion’s efforts to advance deep, science-based, and high-impact sustainability. The global challenges of food security, climate change, and resource depletion require systemic thinking and interdisciplinary collaboration — precisely the approach embodied in the creation of these two innovative centers.
We believe that combining academic excellence, industrial innovation, and a broad environmental perspective will lead to the development of sustainable food solutions that benefit all of humanity.
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