Areas of studies
Biochemistry, Food Science and Nutrition
Biography
Has a master’s degree in Biochemistry and Food Science from the Hebrew University in the field: “Flavor Compounds – Sensory Analysis of Flavor Interactions and the Relationship between Genotype and Phenotype”. Today, in her Ph.D., she continues to research human taste receptors with the help of sensory experiments in a human tasting panel and cell experiments. The purpose of this study is to find and study genetic sequences of men’s taste receptors, which have great importance in our lives