Health and Science Senior Reporter, Breaking Israel News
Born in New York and wanting to be a journalist since the age of 12, Judy received a bachelor’s degree at Brooklyn College and a master’s degree in political science at Columbia University and came on aliya to Israel at the age of 22.
Within a month, she started working as a reporter at The Jerusalem Post, where she wrote on many topics, but then specialized in health and science, which she covered for 34 years. She wrote a total of 31,000 new stories, features and columns for the paper, more articles by far than any other journalist in the world.
She has received many awards, including an honorary doctorate from Ben-Gurion University of the Negev in 2015. Judy happily joined Breaking Israel News in August, 2018.
Fully 83% of the Israeli public believe that the functioning of hospitals is very good or quite good; 58.5% are satisfied with the functioning of the media, while only 39% think so of the Finance Ministry.
Now, researchers at Technion-Israel Institute of Technology and Rambam Medical Center in Haifa have successfully tested a method that will dramatically increase the current testing capacity using existing available resources.
During a meeting attended by over 50 scientists from departments across the BGU campus, Chamovitz declared that the university would set aside resources to bring the most promising projects to fruition.
The study was conducted at Michigan State University’s Kellogg Biological Station and the University of Wisconsin’s Arlington Research Station, which is part of the US Department of Energy’s Great Lakes Bioenergy Research Center.
The study is part of ongoing research on the role of insect-eating bats in pest suppression in other agriculture systems such as corn, vineyards, apples and date plantations carried out by Korine’s group.
Now, a laser expert at Ben-Gurion University of the Negev (BGU) in Beersheba has developed a laser-based defense system called Light Blade, that will be able to bring down the next generation of attack drones.
We are likely to be “programmed” for the degree of how much we like sweets, because scientists have found that genetic factors account for about 30% of the variance in sweet taste perception among people for both natural and artificial sugars.
“Our main research interest is to understand the ecological and evolutionary forces that shape microbial communities in nature and specifically, in gut environments. Understanding these forces enables us to predict and modulate the composition of the microbiome towards optimized functionality,”