Prof. Ido Braslavsky

Ido br
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.