Is it possible to eat butter and enjoy the taste without gaining the fat? How much wine is good for you? Is olive oil truly better than canola? Hebrew University food chemist Dr. Zohar Kerem of the Institute of Biochemistry, Food Science and Nutrition at the Robert H. Smith Faculty of Agriculture, Food and Environment answers these and many more questions. A Hebrew University alumnus, Dr. Keren describes his work as focusing on “functional foods” or plant-based compounds in foods which contribute to improving diet and health. He is currently researching anti-oxidants — how they work in the body and in which plants they can be found in large enough quantities such as olive trees, legumes, fenugreek and vines.
Meet Dr. Kerem in Expert on the Spot: