Tel-Hai Magazine 2022

Highlights Tel-Hai College’s long-lasting partnership with the Coast-to Coast Etzba Hagalil, P2G (Partner2Gether), is leading a new initiative together with the municipalities of the Eastern Galilee Cluster – the Regional Knowledge Center. The center aims to study regional issues and socio-demo graphic trends in the Eastern Galilee through public partici pation.

Outstanding social involvement Social involvement is embedded in Tel-Hai’s DNA and cul ture, and many of our students are active in surrounding com munities, making significant social contributions. This year, four students were awarded scholarships for their outstanding social involvement: Maha Subah – for her initiative in supporting mothers in the Druze community, and her admirable commitment to im proving the wellbeing and the empowerment of Druze moth ers from the Golan Heights. Yuval Ben Moshe & Roni Lanir – for their contribution to the Kiryat Shmona Archive, working to locate, categorize and preserve materials reflecting local history. Their efforts will benefit generations to come by communicating the area’s nar rative. Aviad Kadas – for his role in shaping Tel-Hai’s social land scape into a tolerant and accepting environment, inclusive of the diversity and multi-culturalism that comprises the fabric of Israeli society. Aviad’s activity as the Coordinator of Israe li Society at Tel-Hai College, includes the development of many cultural programs, dialogues and social gatherings ad dressing the different backgrounds of students, while bringing them together. We take much pride in our students’ determination and com mitment to bettering Israeli society. The students were grant ed scholarships in memory of Yankele Gali Z’L.

Tel-Hai students win first and third places in the Institute of Food Technologists (IFT) 'Food Improved by Research, Science and Technology' (FIRST) contest that was held this year in Chicago! Oran Klein, Asaf Avner, and Shir Zemach won first place in the IFT Smart Snacks for Kids category, for their develop ment of a plant-based string cheese/mozzarella snack, Fin gerella. Tomer Katzir won third place in the research category for his study on the extraction of xylan from corn cobs and its role in baked goods. The students who participated in the contest were chosen af ter a rigorous selection process, and underwent training and workshops at Tel-Hai’s Entrepreneurship and Innovation Center in collaboration with the International Academic Af fairs Unit. We are very proud of our students, and would like to thank them for their impressive representation, and thank the men tors who supported them: Dr. Ofir Benjamin, Dr. Loai Ba sheer, and Dr. Keren Kles.

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