Professor Braslavsky, a distinguished biophysicist focusing on freezing processes and ice-binding proteins, is the head of the Institute of Biochemistry, Food Science, and Nutrition. He co-founded Savoreat, developing a personalized food platform with ready-to-eat plant-based burgers as a first product. His expertise extends to creating sophisticated scientific instruments, including cold stages for fluorescence and atomic force microscopy. Professor Braslavsky's research mainly focuses on the intricate understanding of freezing processes, encompassing the mechanisms of ice-binding proteins, nucleation, recrystallization, and vitrification. He is committed to enhancing freezing techniques for cells and tissues, aiming to improve preservation methods and the texture of frozen foods.