Moshe Shemesh received his Ph.D. from The Hebrew University of Jerusalem. His postdoctoral studies he pursued at Harvard University on studying mechanisms that govern the formation of complex communities of bacterial cells. Starting from 2011 he is a research scientist in the Department of Food Scienceד at Agricultural Research Organization. His research interests are focused on investigating the adaptation and survival mechanisms of spore-forming bacteria in dairy food. His research is also dedicated to developing novel means to improve microbial quality and safety of dairy products.