Shai Ben Efraim
About Shai Ben Efraim
Shai Ben Efraim is a Food Technologist at General Mills in Jerusalem, Israel, known for developing a food preservation technique that extended product shelf life by 20%. He holds a Bachelor of Science in Biochemistry and Food Science from The Hebrew University of Jerusalem.
Title
Shai Ben Efraim is a Food Technologist currently working at General Mills in Jerusalem, Israel. His role involves the development and improvement of food products and related technologies.
Education and Expertise
Shai Ben Efraim studied at The Hebrew University of Jerusalem, where he completed a Bachelor of Science (BS) in Biochemistry and Food Science. This educational background has provided him with a strong foundation in both the scientific and practical aspects of food technology.
Career Background
Before joining General Mills, Shai Ben Efraim gained experience as a Lab Associate at MyHeritage and as a Laboratory Assistant at the Weizmann Institute of Science. His roles at these institutions involved various laboratory-based tasks and research activities, contributing to his expertise in the field.
Achievements in Food Technology
Shai Ben Efraim has made significant contributions to the food technology field, including developing a preservation technique that extended the shelf life of a popular General Mills product by 20%. He has presented research findings on food safety at the International Food Technologists Conference in 2022, and published a paper on innovative food processing methods in the Journal of Food Science in 2021.
Professional Collaboration
In his time at General Mills, Shai Ben Efraim collaborated with a cross-functional team to successfully launch a new line of gluten-free products. His role required close cooperation with different departments to ensure the products met quality, safety, and regulatory standards.
Mentorship and Volunteering
Outside his professional obligations, Shai Ben Efraim volunteers as a mentor for aspiring food technologists through the Israeli Food Technology Association. This involvement showcases his commitment to advancing the field and supporting the next generation of food technology professionals.