Table of Contents
Contact Us
Head of Institute: Prof. Ido Braslavsky
Administrative manager: Rakefet Kalev
Office Address:
Institute of Biochemistry, Food Science and Nutrition,
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem,
Herzl 229, Rehovot 7610001, ISRAEL
Tel: +972 - (0)8-9489385
Fax: +972 - (0)8-9363208
Email Address: rakefetk@savion.huji.ac.il
Books and Book Chapters
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).
Poli, G., Saguy, I. S., Agostoni, C. V., Charron, M., eds. (2022). “Nurturing Sustainable Nutrition through Innovations in Food Science and Technology.” Lausanne: Frontiers Media SA. http://doi: 10.3389/978-2-83250-012-5 (108 pages).
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).
Book Chapters
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.
Poli, G., Charron, M., Agostoni, C. & Saguy, I.S. (2022). Editorial. In: “Nurturing Sustainable Nutrition through Innovations in Food Science and Technology.” Frontiers in Nutrition, 09 August 2022 Sec. Nut. & Food Science Technol. (https://doi.org/10.3389/fnut.2022.999055).
Saguy I.S. 2021. Food SMEs’ open innovation: Opportunities and challenges, in: “Innovation Strategies for the Food Industry: Tools for Implementation” (Galanakis, C. M. Ed.), Chapter 3 (Pp. 39-52), Elsevier (Academic Press), Boston, MA.
Saguy, I.S. and Sirotinskaya, V. 2016. Open Innovation Opportunities Focusing on Food SMEs, in: “Innovation Strategies for the Food Industry: Tools for Implementation” (Galanakis, C. Ed.), Chapter 3 (in press).
Saguy, I.S. 2013. Academia-industry innovation interaction: Paradigm shifts and avenues for the Future. In: “Advances in Food Process Engineering Research and Applications” (Yanniotis, S. Taoukis, P. Stoforos, N.G. and Karathanos, V.T. Eds.) Chapter 32 (pp. 645-656), Springer, New York, NY.
Saguy, I.S. Troygot, O. Marabi, A. and Wallach, R. 2011. Rehydration modeling of food particulates utilizing principles of water transport in porous media. In: "Food Engineering Interfaces” (Aguilera, J.M. Barbosa-Cánovas, G.V. Simpson, R. Welti-Chanes, J. and Bermudez-Aguirre, D. Eds.). Chapter 21 (pp. 535-552). Springer. New York, NY.
Saguy, I.S. and Marabi, A. 2010. Rehydration of Dried Food Particulates. In: "Encyclopedia of Agricultural, Food, and BiologicalEngineering” (2nd edition; Heldman, D. Ed.). Taylor & Francis. Boca Raton, FL.
Saguy, I.S., Troygot, O., Marabi, A. and Wallach, R. 2010. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media. In: "Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10". (Reid, D.S., Sajjaanantakul, T., Lillford. P.J. and Charoenrein, S. Eds.). Chapter 17 (pp. 219-236). Wiley- Blackwell. Ames, IW.
Marabi, A., Raemy, A., Burbidge, A., Wallach, R. and Saguy. I.S. 2010. The Effect of Water and Fat Content on the Enthalpy of Dissolution of Model Food Powders: a Thermodynamic Insight. In: "Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10". (Reid, D.S., Sajjaanantakul, T., Lillford. P.J. and Charoenrein, S. Eds.). Chapter 3 (pp. 41-47). Wiley- Blackwell. Ames, IW.
Saguy, I.S. and Peleg, M. 2009. Accelerated and parallel storage in shelf-life studies. In: "An Integrated Approach to New Food Product Development" (Moskowitz, H.R., Saguy, I.S. and Straus, T., Eds.). Chapter 25 (pp. 429-455). CRC Press (Taylor and Francis), Boca Raton, FL.
Marabi, A. and Saguy. I.S. 2008. Rehydration and Reconstitution of Foods. In “Advances in Food Dehydration”, edited by Cristina Ratti. Chapter 9 pp 237-284. Taylor & Francis Group. Boca Raton, FL.
Feinerman, E. and Saguy, S. 2007. Linear programming. In: “Handbook of Food and Bioprocess Modeling Techniques” (Sablani, S.S., Rahman, M.S., Datta, A.K. and Mujumdar, A.S. Eds.), Chapter 18 (pp. 563-592), CRC Press, Boca Raton, FL.
Saguy, I.S. and Marabi, A. 2005. Rehydration of Dried Food Particulates. In: "Encyclopedia of Agricultural, Food, and Biological Engineering" (Heldman, D. Ed.). Francis and Taylor, Pp. 1-9. Boca Raton, FL.
Rassis, D.K. Saguy, I.S. and Nussinovitch, A. 2000. Physical and chemical characteristics of alginate-starch sponges. In: “Hydrocoloid. Part 2: Fundamentals and Applications in Food, Biology and Medicine” (Nishinari, K. eds.), pp. 203-210. Elsevier Science, Amsterdam, Netherlands.
Rotstein, E. Chu, J. Saguy, I.S. 1997. Simulation and Optimization. In: “Handbook of Food Engineering Practice.” (Valentas, K.J., Rotstein, E. and Singh, R.P., eds.) Chapter 14. pp. 553-581 CRC Press. Boca Raton, FL.
Taoukis, P. S., Labuza, T. P. and Saguy, I. S. 1997. Prediction of Shelf-life from Accelerated Storage Studies. In: “Handbook of Food Engineering Practice.” (Valentas, K.J., Rotstein, E. and Singh, R.P., eds.) Chapter 9. pp. 363-405. CRC Press. Boca Raton, FL.
Karel, M. and Saguy, I. 1991. Effect of Water on Diffusion in Food Systems. In: “Water Relation in Foods. Advances in the 1980s and Trends for 1990s” (Levine, H. and Slade, L. Eds.), pp. 157-181. Plenum Press, NY.
Graf, E. and Saguy, I. 1991. R&D Process. In: “New Product Development: From Concept to the Market Place” (Graf, E. and Saguy, I. Eds.). Chapter 3 pp 49-89. Van Nostrand Reinhold (AVI), New York, NY.
Saguy, I., Levine, L., Symes, S. and Rotstein, E. 1990. Integration of computers in food processing. In: 1989' IFT Basic Symposium Series: “Biotechnology and Food Process Engineering” (Schwartzberg, H.G. and Rao, A. M, Eds.), pp 415-487. Marcel Dekker, NY.
Cohen, E. and Saguy, I. 1988. Spectral Characteristics of Citrus Products. In: “Modern Methods of Plant Analysis.” (Linskens, H. F. and Jackson, J. F. Eds.), Springer-Verlag, Heildenberg, Germany (pp. 69-79).
Saguy, I. and Karel, M. 1987. Index of deterioration and prediction of quality losses. In: “Objective Methods in Food Quality Assessment” (Kapsalis, J. G. Ed.). Chapter 9 (pp. 233-260). CRC. Press, Boca Raton, FL.
Saguy, I. 1983. Optimization of dynamic system utilizing the maximum principle. in: “Computer‑Aided Techniques in Food Technology”(Saguy, I. Ed.), Chapter 11 (pp. 321‑360), Marcel Dekker, New York.
Saguy, I. 1983. Optimization methods and applications. In: “Computer‑Aided Techniques in Food Technology” (Saguy, I. Ed.), Chapter 10 (pp. 263-320), Marcel Dekker, New York.
Saguy, I. 1983. Introduction to computer programming. In: “Computer‑Aided Techniques in Food Technology” (Saguy, I. Ed.), Chapter 1 (pp. 1‑22), Marcel Dekker, New York.