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Technion faculty members win prestigious EU awards

Two professors from the Technion won a total of $3.7 million in grants awarded by the European Research Council.

A person walks past the Pfizer Headquarters building in the Manhattan borough of New York City, New

Pfizer CEO to be awarded honorary doctorate from Technion

Bourla, born to a Jewish family - part of whom were Holocaust survivors - in Thessaloniki in 1961, joined Pfizer in 1993.

Technion invents rapid, simple COVID-19 test for work and home

The new NaorCov19 test will be implemented as part of an innovative four-layer protective plan to ensure the Technion campus is safe during the pandemic.

Technion scientist uses stem cells to heal broken hearts, spines

Nowhere is the magic conjured by innovators greater than in medical technology.

Virtual image of human heart

New technology allows for an accurate reading of the heart

An ECG is a mobile device that can be used to monitor and provide a printout of a person's heart rhythms.

Technion students win international competition in Europe

Students of Food engineering and Biotechnology beat out other European universities in science competition.

Israeli researchers release findings on how body deteriorates with age

While the deterioration had been previously demonstrated in worms, Technion recreated the conditions in human cells and presented its findings in the context of heat stress.

New study sheds light on how cell quality control deteriorates with age

The unchecked accumulation of damaged proteins can lead to several neurodegenerative diseases such as ALS, Huntington's, Parkinson's and Alzheimer's.


Technion Harvey prize in science awarded to Israeli, American professors

The Harvey Prize is awarded each for outstanding achievements in a wide variety of fields, including science and technology, human health, and contributions to humanity.

Israeli startup makes plant-based flavor bases for alt meat, wins €100k

The Mediterranean Food Lab works to develop natural flavor bases that are more sustainable, via "novel modalities based on traditional, multi-phase, solid state fermentation of plantprotein."

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