2025 - Pres.       Consultant, Cross Pacific AI Project (X-PAI Amazon Research Initiative), University of Washington, Washington, USA and Tsukuba University, Tsukuba, Japan.

2022 (10) – 2023 (11)  New Product Development and Business Case Supervision – Ninth Master's degree program, The inter-University Second-level Master’s Degree in “Innovation in Food Science and Technology – Michele Ferrero” academic year 2022/2023, the Department of Agricultural, Forest and Food Sciences at the University of Turin and the Faculty of Agriculture, Food and Environmental Sciences at the Università Cattolica del Sacro Cuore – Piacenza Campus. Italy.

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.

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.

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.

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).

Articles and Lectures Published in Proceedings of Symposia

Saguy, I.S. and Cohen. E. (2025) Transforming Food Science, Technology, and Engineering Education with Curriculum Innovation (Paper #90625; The 11^th Asian Conference on Education & International Development, IAFOR, March 27, 2025; Tokyo). 

Saguy, I. S., Ronen, E. and Paster, N. (2026). Agri-food future: Strategic insights into-innovation, sustainability, and global food security. J. of Agriculture Earth & Environmental Sciences, 4(6), 01-11 (https://doi.org/10.63620/MKJAEES.2025.1100).

Edited Books

Poli, G., Agostoni, C., Charron, M. and Saguy I.S. Eds. (2024). “Health, Science and Innovation for the Future of Food System.” Frontiers in Nutrition. Lausanne: Frontiers Media SA. http://doi.org/10.3389/978-2-8325-5264-3 (66 pages).

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.

Doctor of Science Thesis

Books and Book Chapters

Articles in Peer Reviewed Journals

Scientific Reviewer / Editorial Boards

Scientific Reviewer (Alphabetically)

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.

2016 Academy Member ISEKI-Food (ISEKI: Integrating Food Science and Engineering Knowledge into the Food Chain).

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.