Food tech

Mouse myoblasts after a 24-hour exposure to a molecule blocking the ERK enzyme. The exposure caused the cells to undergo massive fusion, forming muscle fibers (red) with multiple nuclei (blue) // Dr. Tamar Eigler (Prof. Tzahor's research group)

The Meat, the Muscle, and the Motion of Cell Fusion

20.12.2021

Nutrition, Stem Cells, Molecular and Cell Biology, Technology & Applications, Yeda Technology Transfer, Biotechnology

Revelations about muscle stem cell fusion find their way into the food tech industry

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Mouse heart tissue viewed under a microscope

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A Broken Heart: Two Types of Scars, Two Paths to Healing

Training Future Physician-Scientists: The Weizmann Institute Receives Approval for a New Medical School

Prof. Yonina Eldar Is the Recipient of the Israel Prize in Engineering

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