Prof. Yigal Achmon is an Associate Professor and Vice Dean of the Biotechnology and Food Engineering (BFE) program at the Guangdong Technion–Israel Institute of Technology (GTIIT). He earned his Ph.D. at the Technion – Israel Institute of Technology and completed postdoctoral training at leading institutions including the University of California, Davis, and the Volcani Center in Israel.

Prof. Achmon’s research focuses on advancing sustainable food systems through innovative, interdisciplinary approaches. His work integrates microbiology, environmental chemistry, and engineering to develop cutting-edge solutions for food waste valorization, soil health, and circular bioeconomy applications. He is internationally recognized for his contributions to soil biosolarization, an eco-friendly alternative to chemical fumigation, and for pioneering research on transforming food waste streams—such as tea, coffee, and agricultural residues—into high-value products using biorefinery concepts.

A distinctive aspect of his research is the use of microbial and volatile organic compound (VOC) profiling to better understand food spoilage, biodegradation processes, and soil–microbiome interactions. His work bridges fundamental science with real-world applications in agriculture and food technology, contributing to more resilient and sustainable production systems.

Prof. Achmon has published extensively in high-impact journals, received multiple international awards, and led numerous competitive research grants. In addition to his research, he is a dedicated educator, teaching core courses in food chemistry, microbiology, and biomaterials, and mentoring graduate students across diverse research areas. Through his academic leadership and global collaborations, he continues to drive innovation at the interface of food, environment, and sustainability.

Food Sustainabiome Lab