Tal Shalev has a diverse work experience in the scientific and research field. Tal is currently serving as the R&D lab manager at LiVA Bio-Protection Technology Ltd since February 2022. Prior to this, from February 2021 to April 2022, they worked at SYNERGIO as an R&D Manager, Microbiology. In this role, they managed a team of six microbiologists, developed protocols, and led scientific research in the company.
From April 2018 to February 2021, Tal worked as an R&D Scientist at Merck Group, gaining expertise in scientific research and development. Tal also has experience in academic settings, having served as a Course Coordinator and Teaching Assistant at The Hebrew University of Jerusalem from 2012 to 2018 in the field of genetic engineering of bacteria and phages. Additionally, they worked as a Course Instructor at Hadassah Academic College from 2015 to 2017.
Tal Shalev earned their Bachelor of Science (B.Sc.) in Bio-Medical sciences from The Hebrew University of Jerusalem, where they studied from 2007 to 2010. Tal then pursued a Master of Science (MSc) in Microbiology at the same institution, completing their studies in 2012. Shalev continued at The Hebrew University of Jerusalem to obtain a Doctor of Philosophy (PhD) degree in Microbiology and Molecular Genetics, which they completed in 2018.
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LiVA® Bio-Protection Technology Ltd
LiVA develops smart bio-preservation and bio-control solutions for food shelf-life extension and crop protection. Most existing solutions focus on physiological protection, rather than microbial protection; they are limited, expensive, and impose safety risks to the consumer and the environment. We offer a paradigm shift in the way we handle and consume fresh produce, by reducing the dependence on chemicals, packaging, and cold supply chain. Our technology extends shelf life by stimulating the growth of human-friendly bacteria. Instead of killing bacteria like in other solutions, we manipulate their growth. The product arrives in the form of a sachet or gel capsule containing our patent-pending blend of nutrients, which does not contain any live cultures. When added into food packs, the blend naturally and selectively stimulates the growth of good bacteria, which are naturally found in the product or its surroundings. These continue to spread at the expense of spoilage microorganisms, while the nutrient blend remains physically separated. A key feature of the technology is its ability to work at room temperature and under oxygen presence. Efficiency at room temperature would allow the storage of food products in higher temperatures where applicable. It could then lead to 30% energy saving and in turn lead to a new era in packaging design. In addition, being effective at room temperature is crucial for fruits sensitive to cold injury such as mango, and it is also crucial for fruits like berries that are temperature sensitive. Our technology is versatile and can be implemented in various industries. It can be used in processed fresh foods to reduce chemicals and improve organoleptic properties. The technology can also be used in crop protection to reduce pesticides and their antimicrobial resistance.
