Prof.
Ido
Braslavsky
Institute of Biochemistry, Food Science, and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment
Brief Summary of research:
Research interests include ice-binding proteins investigation with fluorescence microscopy and microfluidic devices, cryobiology, freeze casting for porous materials, and food structure.
Specific research topics related to Nanoscience and Nanotechnology:
Ice binding proteins and their interaction with ice crystals, 3D printing of food materials, Cryopreservation.