INFORM February 2025 Volume 36 (2)

6 • inform February 2025, Vol. 36 (2)

Edible Applications Technology Division

The Edible Applications Technology (EAT) Division is made up of professionals in the processing and utilization of lipids, primarily for food applications. This month’s division spot light is an interview with the 2024 winners of the Outstanding Achievement and Honored Student awardees who are mem bers of the EAT Division. Maya Davidovich-Pinhas is an associate professor and head of the Food Materials Engineering laboratory in the faculty of Biotechnology and Food engineering, Technion, Israel. Her lab oratory combines material science and food engineering con cepts toward the development of new soft matter systems. INFORM: What does your research contribute to the sci ence and industry interests of AOCS members? Davidovich-Pinhas: I think that AOCS members are looking for ways to improve our planet with respect to issues related to oils, fats, proteins, surfactants, and related materials. My con tribution to this effort entails developing soft materials that can replace and mimic harmful and/or animal-based materi als using healthier, sustainable components while maintaining desirable features. INFORM: What are some specific applications of your research? Davidovich-Pinhas: We are working on multiple applications using a variety of ingredients and approaches. These include a biphasic gel system based on plant-proteins and oils for a soft cheese substitute, structured edible lipids for sustained hydro phobic drug delivery, functional materials for food applica tions, texturized plant-proteins and fats as meat alternatives, fat replacers for plant-based and cellular agriculture applica tions, and bio-based packaging. INFORM: If you were to receive a large grant that would allow you to choose any line of research without limits, what would you pursue? Davidovich-Pinhas: One of the current, major challenges in the alternative field is the formation of specific functionalities such as stretchability of yellow cheese, aroma of dairy and meat fat, and viscoelastic properties of margarine. If I had enough funds, I would gather scientists from a variety of fields to solve these issues which can only be solved using a multidisciplinary approach based on fundamental and applicable research. OUTSTANDING ACHIEVEMENT AWARD RECIPIENT MAYA DAVIDOVICH-PINHAS

Maya Davidovich-Pinhas, third from the left.

INFORM: Of your current research projects, which is the most novel or has the greatest potential for impact? Davidovich-Pinhas: The beauty of science is that you cannot predict the outcome of your research and there are always new ideas and directions that can lead to game-changing dis coveries. But I do hope that someday I will be able to transfer our lab’s knowledge and expertise to the store shelf and con tribute to the future of food. INFORM: As a food materials engineer, what cross-disci plines contribute to your professional development? Davidovich-Pinhas: As a biochemical engineer and food sci entist, located in the faculty of biotechnology and food engi neering as part of the Israel Institute of Technology, I get the chance to meet, discuss, and collaborate with a wide range of scientists in different disciplines. Such large variety formu lates a unique, fascinating, creative, and innovative research environment which can advance the scientific and industry communities. INFORM: How do AOCS’s opportunities for education and professional development contribute to your work and the work of your students? Davidovich-Pinhas: Every year my students and I get a chance to get a glimpse of the world of AOCS by participating in the conferences and professional courses. These meetings always lead to interesting discussions on our previous results while solving current problems and planning new research direc tions for the future. This inspiring experience brings new ideas, expands our knowledge and network while providing fertile ground for new collaborations.