Contact Us

Head of Institute: Prof. Oren Tirosh

Administrative manager: Ms. Yael Fruchter

Office Address:
Institute of Biochemistry, Food Science and Nutrition,
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem, 
P.O.Box 12, Rehovot 7610001, ISRAEL

Tel: +972 - (0)8-9489385
Fax: +972 - (0)8-9363208
Email Address: yaelf@savion.huji.ac.il

Sam_Saguy

Former Students

M. Sc. Degree

  • Eliahu Cohen. The Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments, 1982.
  • Rachamim Palombo. The Effect of Water Activity on Quality Factors of Enriched Dehydrated Milk Powder During Storage, 1984.
  • Dorit Rassis. Quality Losses in Aseptic Citrus Products, 1993.
  • Sigalit Berenzon. Extention of Shelf-Life of Military Ration Biscuits, 1993.
  • Galia Cukierman. Factors Affecting External Corrosion of Twist-Off Caps, 1996.

Research Reports

Sarig, Y., Regev, J., Sadovski, N and Saguy, I. 1980. Development of technology for pomegranate products. ARO, Volcani Center, Bet Dagan, Israel.

Karel, M. Saguy, I., Villota, R. and Heildelbaugh, N. D. 1979. Maximizing storage stability of foods to be used for resupply in a controlled ecological life supply system: Evaluation of research, NASA Ames Research Center, Moffet Field, CA.

Mannheim, C.H., Passy, N. and Saguy, I. 1971. Postharvest treatment of citrus fruit: A literature survey. Technion Research and Development Foundation, Haifa, Israel.

 

Hebrew Journals and Other Publications

Saguy, I.S. and Moskowitz, H.R., 2003. Innovative approach to new product development based on sensory and behavioral information. Review 8(1):10-16.

Saguy, S. 2008. New technologies in the food industry. Review 23(1):18-20.

שגיא, ס. 2008. איך נולד מוצר? פיתוח מוצרים חדשים בתעשיית המזון. ב"האינטליגנציה של התזונה" (רייפן, ר. ורוזן, ג. עורכים). עמודים 406-414. אימפרס מדיה ישירה, רמת גן.

 

Patents

Saguy, I. S. Pinthus, E. J. and Weinberg, P. 1998. Reducing Oil Uptake of Food Products Undergoing Deep-fat Frying. Israel Patent (#110,338; July 12).

Graf. E., Karel, M. and Saguy, I. A. 1991. Methods of Coloring Foods. U.S. Patent #5,069,918 (December 3, 1991).

Huang, V. T., Hoseney, R. C., Graf, E., Ghiasi, K., Miller, L.C., Weber, J. L., Gaertner, K. C., Matson, K. L., Hunstiger, A. M., Rogers, D. and Saguy, I. A. 1991. Starch‑based Products For Microwave Cooking or Heating. U.S. Patent #5,035,904 (July 30, 1991).

Proceedings Articles and Lectures

Articles and Lectures Published in Proceedings of Symposia

Saguy, I.S. Reinventing FE: Vision and Strategy, CoFE18, Minneapolis, MN (Sept. 12-15, 2018).

Saguy, I.S. Food Engineering: New Horizons. 31th EFFoST Meeting, Sitges, Spain (November 16, 2017).

Saguy, I.S. Food Technology and Food Engineering Future: Innovation, Challenges and Opportunities. CIBIA XI, Valparaiso, Chile (October 22, 2017).

Articles in Peer Reviewed Journals

Saguy, I.S. Roos, Y.H. and Cohen, E. (2018). Food engineering and food science and technology: Forward-looking journey to future new horizons. Innovative Food Science and Emerging Technologies 47, 326–334 (https://doi.org/10.1016/j. ifset.2018.03.001).

Di Maio, L. Marra, F. Bedane, T.F. Saguy, I.S. and Incarnato, L. (2017). Oxygen transfer in co-extruded multilayer active films for food packaging. AIChE 63(11): 5215-21 (https://doi 10.1002/aic.15844).

Books and Book Chapters

Edited Books

Moskowitz, H.R. Saguy, I.S. and Straus, T. 2009 (Editors). "An Integrated Approach to New Food Product Development.” CRC Press (Taylor and Francis), Boca Raton, FL (479 pages).

Graf, E. and Saguy, I. (Editors) 1991. New Product Development: From Concept to the Market Place.” Van Nostrand Reinhold (AVI), New York, NY (441 pages).

Saguy, I. (Editor) 1983. “Computer‑Aided Techniques in Food Technology,” Marcel Dekker, New York, NY. (494 pages).

Thesis

Doctor of Science Thesis

“Prediction of Changes in some Quality Aspects of Food Products During Dehydration and Concentration.” Professors Kopelman, I. J. and Mizrahi, S. Technion, Haifa. July, 1977.

 

Special Lectures and Courses

2018 Co-Chair and Speaker, Plenary Session: “Reinventing FE: Vision and Strategy” In: “Perspectives of Food Engineering: Current Status and Vision from and for the Millennials, ” CoFE18, Minneapolis, MN (Sept. 12-15, 2018).

2017 (11) Invited Speaker: “Food Engineering: New Horizons.” 31th EFFoST Meeting, Sitges, Spain (November 16, 2017).

2017 (10) Invited Speaker: “Food Technology and Food Engineering Future: Innovation, Challenges and Opportunities.” CIBIA XI, Valparaiso, Chile (October 22, 2017).

Industrial, Sabbaticals & Visiting

Industrial Experience/Sabbaticals/Visiting Professor

Nov 2016 - May 2017 Visiting Professor of Food Innovation and Technology, Facoltà di Bioscienze e Tecnologie Agroalimentari ed Ambientali Università degli Studi di Teramo Via R. Balzarini 1 Campus Coste Sant'Agostino 64100 Teramo (TE) Italy.

2015 Nov - Dec Visiting Professor, Department of Industrial Engineering, Section of Chemical and Food Engineering, University of Salerno, Fisciano, Italy.

Awards and Recognition

2015 IAEF(International Association for Engineering and Food) Lifetime Achievement Award 
(to “recognize exceptional long contribution and international impact on the progress of food engineering”.  The award was presented at the International Congress on Engineering and Food (ICEF12) on June 14, 2015, Quebec City, Canada.

2014 IUFoST Fellow, The International Union of Food Science and Technology (IUFoST).

2014 Academy Member, The International Academy of Food Science and technology (IAFoST).

Curriculum Vitae

Curriculum Vitae

Personal Details:

Marital Status: Married and two children

Military Rank: Major (retired)

Residence: 2 Weinshal Street #32 Tel Aviv 6941327 Israel. Telfax: +9723-644-1470. Email: saguy2011@yahoo.com.

Educational Background

1977 D.Sc. Food Engineering and Biotechnology, Technion, The Israeli Institute of Technology, Haifa, Israel

Prof. Israel Sam Saguy

Fields of Interest

Open innovation innovation partnerships, new product development, strategic planning, consumer research, food frying, dehydration and rehydration, surface chemistry (wetting and adhesion), kinetics, modeling, simulation, shelf‑life prediction, optimization, computer-aided techniques, heat processing, aseptic packaging and processing, technology assessment, implementation of food engineering and processing, optimization of fermentation processes.