Israeli agritech works with New Jersey University
At a ceremony at Rutgers on Sept. 18, the school reached this agreement. Israel, a leader in agricultural technology, and New Jersey, a leader in processed food production, merged in hopes of benefiting both of their economies while helping create healthier food.
The New Jersey and Israel Healthy, Functional, and Medical Foods Alliance was formed and focuses on scientific research, technology commercialization, business incubation and education in order to make healthier foods, according to rutgers.edu.
“Israel and New Jersey have a common interest, to produce healthier foods and research how the food industry is evolving,” said Lou Cooperhouse, director of Rutgers Food Innovation Center and President of New Jersey Business Incubation Network.
Forming the alliance with Israel has the highest potential for success because of Israel’s strong interest and advancement in agricultural technology, Klein said.
The University’s wide-ranging research capabilities, faculty expertise and business incubation leadership provide a strong platform for the alliance, said Christopher Molloy, senior vice president for Research and Economic Development at Rutgers.
He said the alliance could have a substantial economic impact and further engage Rutgers researchers with some of New Jersey’s most important industry sectors.
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