single faculty member

  • Dr.

    Ofir Benjamin
  • Lecturer

  • Biotechnology - M.Sc. Program, Food Sciences - B.Sc. Program
  • 052-4733420
  • ofirbe@telhai.ac.il
  • Food innovation 

    Food structure

    Food sensory 

    Dairy science and animal protein replacement  

  • Dr. Ofir Benjamin is a lecturer and researcher at the food science department in Tel Hai College. His research expertise deals with food sensory and food structure. He also performs research in dairy technology with sensory aspects. Ofir completed his BSc (cum laude) at food engineering at the Technion University, Haifa. Later he continued to master degree at one of the leading universities in the world for food and agriculture science called Wageningen University in the Netherlands. The MSc degree was in a dairy science specialization. Last he received his PhD from Otago University in New Zealand with a collaboration work with Fraunhofer Institute in Freising Germany. He was a PhD scholar of Riddet center. His PhD thesis topic was on aroma release from emulsion and beverage drinks under oral processing conditions.

    In Tel Hai he is the head of the sensory lab which includes novel equipment such as the electronic tongue and nose together with other advanced analytical instruments such as GC-MS, UHPLC Viscometer and Texture Analyzer. His latest work dealt with taste profile of salt reduced cheeses and evaluation of olive oil quality standard using advanced sensorial techniques. Ofir coordinates couple of courses including dairy science, food sensory evaluation, product development, and advanced food technology.

    On top of that, he is highly active in promoting a master plan to establish the first national food and nutrition innovation research institute in the north of Israel – the Galilee. In his vision, the institute will serve as a bridge platform between the industry and the academy to create a new hub for food-tech in Israel. This institute will attract researchers and industry, investors and start-up companies deal with healthy food, food technology, a functional and medical food.

  • Edible insects - sensory and functional aspects 

    Olive oil - advanced early detection methods using the electronic tongue and nose

    Dairy- fatty acid composition in raw milk separated by infrared sensors; High-resolution detection for spoilage bacteria in raw milk using electronic tongue and nose. 

    Oral food processing - mouth conditions, model mouth

  • Courses coordinator:

    Food sensory, principles of food technology - part 2, product development, food seminar, dairy science 

  • 2016,2018 – Award: teaching excellence, Tel Hai

    • Articles (*since the last promotion ):
    1. Benjamin, O., Leus, M., & Everett, D. W. (2011). Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method. Food Research International, 44(1), 417-424. IF 3.535, ranked 13/243 in Food science.
    2. Benjamin, O., Leus, M., Silcock, P., and Everett, D.W. (2012). Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers Food Hydrocolloids, 27, 109-118. IF 4.355, ranked 4/123 in Food science.
    3. Benjamin, O., Lassé, M., Silcock, P., and Everett, D.W. (2012). Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems. International Dairy Journal special issue of NIZO 7th dairy conference, 26,36-40. IF 2.297, ranked 25/123 in Food science.
    4. Benjamin, O., Silcock, P.,Kieser, J.A., Waddell, J.N., Swain, M.V., and Everett, D.W. (2012) Model mouth design with artificial tongue to analyze release of volatile compounds under pressure patterns. Innovative Food Science and Emerging Technologies, 15, 96-103. IF 2.248, ranked 17/123 in Food science.
    5. Benjamin, O., Silcock, P. and Everett, D.W. (2012) Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth. Journal of Agriculture and Food Chemistry, 60, 9918-9927.IF 3.107 ,ranked 15/123 in Food science and technology.
    6. Benjamin, O., Silcock, P., Beauchamp, J., Buettner A. and Everett D.W (2013) Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions. Food Chemistry, 140(1-2):124-34. IF 3.259, ranked 12/123 in Food science.
    7. *Benjamin, O., Silcock, P., Beauchamp, J., Buettner A. and Everett D.W. (2014) Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween-20 and the volatile release from oil-in-water emulsions. Journal of Food Science, 79(10):2014-2022. IF 1.791, ranked 45/123 in Food science
    8. *Jones, A., Benjamin, O. Martinez, J.-J. I. (2014) Does a parasite change the nutritional value of an insect? Varroa mites on honey bees as a model. Journal of Insects as Food and Feed. 1(2): 141-147.
    9. *Benjamin, O. Gamrasni, D. (2015) Electronic tongue as an objective evaluation method for taste profile of pomegranate juice in comparison with sensory panel and chemical analysis. Food Analytical Methods. 8(10):1-10 IF 1.95
    10. *Kirshenbaum, L. M, Benjamin. O, Porat, R. (2015) "Sensory and nutritional qualities of pomegranate juices extracted from separated arils and pressed whole fruits". Journal of the Science of Food and Agriculture. 96(4): 1313-8. IF 1.879, ranked 41/123 in Food science
    11. *Carmi. I, O, (2016) " Reduction in sodium content of fresh, semi-hard Tzfat cheese using salt replacer mixtures: taste, texture and shelf-life evaluation". International Journal of Dairy Technology. 69: 1-11. IF 0.943, ranked 72/123 in Food science
    12. *Bruun Jensen. A., Evans. J., Jonas-Levi. A., O., Martinez. I., Dahle B., Roos. N., Lecocq. A., & Foley K., (2016). "Standard methods for Apis mellifera brood as human food", Journal of Apicultural Research. IF 2.08.
    13. * Benjamin O., Davidovich-Pinhas M., Shpigelman A., Rytwo G.(2017)."Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese", Food Hydrocolloids. 75:95-106.  IF 4.7, ranked 3/123 in Food science.
    14. *Benjamin O., Gamrasni, D. (2017). "High homogenization pressure and thermal pasteurization influence on microbial, nutritional and sensorial quality of pomegranate juice". Journal of Food Science and Technology (Submitted)
    15. *Mishyna M., Martinez I.,, Chen , Benjamin O.(2018). “Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)”. Food Research International (Accepted) IF 3.5, ranked 18/123 in Food science.
    16. * M., Mishyna M., Martinez I.,. Benjamin O. (2018). Edible honey bee (Apis mellifera) brood: Odour and nutritional characterization as a function of life stage and diet”. Food Chemistry (submitted).
    17. *Mishyna M., Martinez I., Davidovich-Pinhas , Chen J., Benjamin O. (2018). Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH. Food Hydrocolloids (submitted).
    • Chapters in books (*since the last promotion ):
    1. *Benjamin O. and C. Salles. "Models of the Oral Cavity for the Investigation of Olfaction" In: A. Buettner: Handbook of Odor.Springer publishing, 2016.pp 271-286.
  • Full CV download
    1. Everett, D.W., Gallier, S. and Benjamin, O and Jiménez-Flores, R. 2010. Structure of the Milk Fat Globule Membrane Layer and the Implications for Volatile Flavour Release. In: Proceedings of the Korean Society of Food Science and Technology, 77th annual meeting, Incheon, South Korea.
    2. Benjamin, O. Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method. In: Dairy and science technology conference, IDF World Dairy Summit, Auckland, New Zealand. (Poster presentation).
    3. Benjamin,O. 2011. Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers. In: 7th NIZO dairy conference: flavour and texture, Papendal, The Netherlands (Oral presentation).
    4. Benjamin,O. Development of model mouth to investigate the dynamic release of volatile compounds under artificial tongue pressure. In: 2nd MS Food Day, Trieste, Italy (Oral presentation).
    5. Benjamin,O. A model mouth design to study the release of volatile compounds during swallowing under the influence of tongue pressure. In: 2011 EFFoST Annual Meeting, Berlin, Germany (Oral presentation).
    6. Benjamin, O. Flavour release from emulsions and beverages in the mouth. In: Annual NZIFST conference, Hamilton, New Zealand (Invited key note speaker).
    7. Benjamin, O. Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions. In: Dairy and science technology conference, IDF World Dairy Summit, Cape Town, South Africa (Poster presentation).
    8. *Benjamin, O. 2014.The relationship between liking ice-cream and sensorial preferences. In : 12th congress of nutrition week in Israel, Tel Aviv (Oral presentation
    9. *Jonas, A., Benjamin, O. & Martinez, J.-J. I. 2014. Insects to Feed the World. Comparison of honeybee pupae composition from health and parasitized brood by Varroa. Ede, The Netherlands, p 155. (Poster presentation).
    10. *Benjamin, O. 2014. Salt reduction in dairy products impact on sensorial quality assessed by electronic nose and tongue. In: Pleasure conference, La Rochelle, France (Oral presentation).
    11. *Martinez, J.-J. I., Benjamin, O. & Jonas-Levi, A. 2014. The Entomological Society of Israel. The 33th The impact of Varroa mites (Varroa destructor) and age on honey bee pupae composition. Agricultural Research Organization (ARO), Volcani Center, p. 73.
    12. *Everett David W, Kathriarachchi Kalpana, Zheng Haotian, Benjamin, O. 2014. Why structure important for flavor development and release. Conference: 2nd Symposium on Microstructure of Dairy Products. Melbourne, Victoria,Australia.
    13. *Benjamin, O. Gamrasni, D. 2015. Electronic tongue as an objective evaluation method for taste profile of pomegranate juice in comparison with sensory panel and chemical analysis. ISOEN 16th International Symposium on Olfaction and Electronic Noses, Dijon, France. (Poster presentation).
    14. *Benjamin, O. Innovations in the sensory world – use of electronic tongue to define the taste profile of food products. 6th Israeli Food Innovation Forum. Tel Aviv.(Oral presentation)
    15. *Benjamin, O. The electronic tongue - advance instrument to taste food. The 19th Annual meeting, Isranalitica, Tel Aviv, Israel (Oral presentation)
    16. *Benjamin, O. Novel analytical methods to characterize food sensory – health relation. In: 14th congress of nutrition week in Israel, Tel Aviv, Israel. (Oral presentation)
    17. *Benjamin, O. Sodium reduction in fresh cheese – using salt replacers and structural modifications. 4th International Conference on Food Oral Processing. Lausanne, Switzerland (Oral and poster presentation)
    18. *Benjamin, O. Sodium reduction in fresh cheese – using salt replacers and structural modifications. Food summit congress, Dublin, Ireland (Poster presentation)
    19. * Benjamin, O. Electronic Nose and Tongue - Advance Analytical Tools in Research and Industrial Applications. Isranalitica, Tel Aviv, Israel (Oral presentation)
    20. * Benjamin, O. Gamrasni, D. Effect of high pressure homogenization on pomegranate juice nutritional and organoleptic quality compared to thermal pasteurization. In: 1st Innovation in Food Science and Technology. Erding, Germany (Oral presentation)
    21. *Benjamin, O. On the frontier of food sensory research using electronic tongue. Food Industry Forum. Zheijang Gongshang University, Hangzhou, China (Oral presentation).
    22. Haver, M. Mishyna, M., *Benjamin, O. Characterization of flavor profile and nutritional value for edible insect powder made of grasshopper (Schistocerca gregaria) and honey bee (Apis Mellifera). Edible insects seminar. Liege university, Belgium (Oral presentation).
    23. Mishyna M., Haver M., Martinez I.,, Chen , *Benjamin O. 2018. Characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee. Edible insect symposium. Wageningen, The Netherlands (Oral Presentation).
    24. *Benjamin, O. Martinez, I. 2018. From rearing to edible insect powders - nutritional, sensorial and functional properties of honeybee brood and grasshopper. Beneficial Expressions of Insects Convention. Afula, Israel (Oral presentation).
    25. *Mishyna M., Martinez I.,Chen , Benjamin O. 2018. Aggregation and gelation of proteins from honey bee brood (Apis mellifera) Food Industry Forum. Zheijang Gongshang University, Hangzhou, China (Poster presentation).