Weizmann Podcasts
Science comes alive when the brilliant people from the Weizmann Institute of Science talk about what they love.
The Sound of Science
Each season, The Sound of Science explores one big scientific topic through multiple research lenses. Scientists from different fields come together to talk about how their discoveries make up a larger story.
Host: Prof. Roee Ozeri
Season 1: Future Feasts
The first season is all about the future of food. Across five episodes, the podcast dives into topics like genetics, evolution, microbiomes, cultivated meat, climate resilience, and next-generation agriciculture.
Future Feasts is asking one central question: Where is food headed next?
Future Feasts #1: The Genetic Blueprint of our Food
Hardier crops, and better harvests: Today, scientists can edit the genetic blueprint of plants with unprecedented precision. In the first episode of Future Feasts, Prof. Roee Ozeri explores how researchers are reshaping the plants we depend on, from sweeter tomatoes and disease-resistant crops to future mozzarella made in plants instead of cows.
Featuring Prof. Avi Levy, Prof. Asaph Aharoni, Dr. Daniela Ben-Tov and Amit Cucuy
Future Feasts #2: From Soil to Soul
For billions of years, plants and microbes evolved together beneath the surface of the Earth. Modern agriculture changed that relationship, and scientists are now beginning to understand what was lost.
In the second episode of Future Feasts, Prof. Roee Ozeri explores the hidden microbial world shaping our food, from wheat that may have lost its ancient connection to beneficial microbes to microorganisms engineered to turn carbon dioxide into protein-rich food.
Featuring Prof. Asaph Aharoni, Dr. David Zeevi, Dr. Ranit Kedmi, Dr. Yoav Livne, Dr. Orna Dahan, Dr. Noa Ron-Hefetz, Dr. Shahar Rezenman and Sam Lovett
Future Feasts #3: The Earth's Shifting Balance
In this episode of Future Feasts, Prof. Roee Ozeri explores how humanity and the global food system have radically reshaped the balance of life on our planet, from the collapse of wild mammal biomass to the rise of industrial agriculture, monocultures, and genetic bottlenecks.
As researchers trace the hidden costs of modern food production, the episode asks a deeper question: how much biological diversity can we afford to lose before the entire system becomes fragile?
Featuring Prof. Avi Levy,Dr. David Zeevi, Dr. Lior Greenspoon and Sam Lovett
Future Feasts #4: Feeding Through Change
In this episode of Future Feasts, Prof. Roee Ozeri explores the hidden mechanisms that allow living systems to survive a changing world, from yeast evolving new abilities in the lab to wild wheat carrying ancient genetic traits that modern agriculture left behind.
Along the way, researchers reveal how stress, diversity, and evolutionary “trial and error” may become some of the most important tools for building the future of food.
Featuring Prof. Avi Levy, Prof. Asaph Aharoni, Dr. Orna Dahan, Dr. Shahar Rezenman, Dr. Noa Aharon-Hefetz and Dr. David Zeevi
Future Feasts #5: Food of Tomorrow - Radical Innovations in Cultivation
In this episode of Future Feasts, Prof. Roee Ozeri explores some of the most radical innovations in food production, from protein-producing yeast to microbes fed by carbon dioxide and electricity.
Together, these technologies point toward a future where food may be grown in bioreactors, brewed by microorganisms, or cultivated in climate-controlled towers, all while using less land, less water, and fewer resources.
Featuring Prof. Eldad Tzachor, Prof. Avi Levy, Dr. Shahar Rezenman, Dr. Noa Aharon-Hefetz, Prof. Asaph Aharoni, Sam Lovat
Donate to support science like this
