Is it possible to eat butter and enjoy its flavor without increasing fat intake? How much wine is healthy to drink? Is olive oil really better than canola oil? Why can wine, which is a liquid, be described as “dry”?
Prof. Kerem, a renowned researcher in food chemistry, wine quality, and olive oil, answered these and many other questions. He discussed the benefits of the Mediterranean diet and the new master’s program he directs in oenology and viticulture at the Hebrew University of Jerusalem.
Kerem is a member of the National Committee for Nutritional Safety. He is vice president of the Higher Committee for Food Standards. He serves as Israel’s delegate to the Group of Chemical Experts of the International Olive Council.
The event was organized by the Uruguayan Friends of the Hebrew University of Jerusalem Association and the university’s Department of Jewish Studies.
For more information and registration, please email amigos.huji.uy@gmail.com