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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

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).

Soon, J.M. and Saguy I.S. (2017). Crowdsourcing: A new conceptual view for food safety and quality. Trends in Food Science & Technology 66:63–72 (https://doi.org/10.1016/j.tifs .2017.05.013).

Saguy, I.S. and Taoukis, P.S. (2017) From open innovation to enginomics: Paradigm shifts. Trends in Food Science & Technology 60, 64-70 (http://dx.doi.org/10.1016/j. tifs.2016.08.008).

Saguy, I.S. and Cohen, E. (2016). Food engineering: Attitudes and future outlook. Journal Food Engineering 178, 71-80 doi: 10.1016/j.jfoodeng.2016.01.009.

Saguy, I.S. 2016. Challenges and opportunities in food engineering: modeling, virtualization, open innovation and social responsibility. Journal Food Engineering 176, 2-8. DOI:10.1016/j.jfoodeng.2015.07.012.

Peri, I. and Saguy, I.S. 2015. Continuous injection of water and antioxidants possible roles on oil quality during frying. LWT - Food Science and Technology 64 (2): 919–925 doi: 10.1016/j.lwt.2015.06.036.

Saguy, I.S. and Sirotinskaya, V. 2014. Review: Challenges in Exploiting Open Innovation Full Potential in the Food Industry focusing on Small and Medium Enterprises (SMEs). Trends in Food Science & Technology 38 (2): 136-148 doi: 10.1016/j.tifs.2014.05.006.

Colombo A, Ribotta P.D., Saguy S. 2013. El tiempo de la innovación abierta I. Fuerzas impulsoras de la innovación en el contexto mundial. Ingeniería Alimentaria, 99106: 24-28. http://www.edigarnet.com/e_revistas/webmagazine/index.php?pub=ingenieria%20alimentaria&num=99106.

Saguy, I.S., Singh, R.P., Johnson, T. Fryer, P.J. and Sastry, S.K. 2013. Challenges facing food engineering. J. Food Engineering 119: 332–342. http://www.sciencedirect.com/science/article/pii/S0260877413002665.

Moskowitz, H.R. and Saguy, I.S. 2013. Reinventing the role of consumer research in today’s open innovation ecosystem. Critical Reviews in Food Science and Nutrition, 53:7, 682-693. doi: 10.1080/10408398.2010.538093.

Saguy, I.S. 2011. Academia-industry innovation interaction: paradigm shifts and avenues for the future. Procedia Food Science (11thInternational Congress on Engineering and Food, ICEF11) 1(2011):1875–1882.http://www.sciencedirect.com/science/article/pii/S2211601X11002768

Saguy, I.S. 2011. Paradigm shifts in academia and the food industry required to meet innovation challenges. Trends in Food Science & Technology 22:467-475 doi: 10.1016/j.tifs.2011.04.003.

Kliger, E. Fischer, L. Lutz-Wahl, S. and Saguy, I.S. 2011. Controlled Exogenous Enzyme Imbibition and Activation in Whole Chickpea Seed Enzyme Reactor (SER). Journal Food Science 76(4): E377–E382 doi: 10.1111/j.1750-3841.2011.02117.x.

Wallach, R. Troygot, O. and Saguy, I.S. 2011. Modeling rehydration of porous food materials: II. The dual porosity approach. J. Food Engineering 105 (3):416-421 doi:10.1016/j.jfoodeng.2011.01.024.

Troygot, O., Saguy, I.S. and Wallach, R. 2011. Modeling rehydration of porous food materials: I. Determination of characteristic curve from water sorption isotherms. J. Food Engineering 105 (3): 408-415 doi: 10.1016/j.jfoodeng.2011.01.027.

Traitler, H., Watzke, H.J. and Saguy, I.S. 2011. Reinventing R&D in an Open Innovation Ecosystem. Journal Food Science 76 (2): R62-R68doi: 10.1111/j.1750-3841.2010.01998.x.

Bikels-Goshen, T. Landau, E. Saguy, I.S. and Shapira, R. 2010. Staphylococcal strains adapted to epigallocathechin gallate (EGCG) show reduced susceptibility to vancomycin, oxacillin and ampicillin, increased heat tolerance, and altered cell morphology. International Journal of Food Microbiology, 138(102): 24-31.

Traitler, H and Saguy, I.S. 2009. Creating successful innovation partnerships. Food Technology 63(3): 23-35.

Marabi, A, Mayor, G., Raemy, A. Burbidge, A. Wallach, R. and Saguy, I.S. 2008. Assessing dissolution kinetics of powders by a single particle approach. Chemical Engineering Journal, 139:118–127.

Marabi, A, Raemy, A. Bauwens, I. Burbidge, A. Wallach, R. and Saguy, I.S. 2007. Effect of fat content on the dissolution enthalpy and kinetics of a model food powder. Journal of Food Engineering, 85 (2008): 518–527.

Marabi, A, Mayor, G., Raemy, A. Bauwens, I. Claude, J. Burbidge, A.S. Wallach, R. and Saguy, I.S. 2007. Solution Calorimetry: A Novel perspective into the dissolution process of food powders. Food Research International 40(10): 1286-1298.

Meiron, T.S. and Saguy, I.S. 2007. Adhesion modeling on rough low linear density polyethylene. J. Food Science 72(9):E485-E491.

Meiron, T.S. and Saguy, I.S. 2007. Wetting properties of food packaging. Food Research International 40:653–659.

Dana, D. and Saguy, I.S. 2006. Review: mechanism of oil uptake during deep-fat frying and the surfactant effect - theory and myth. Advanced in Colloids and Interface Science 128–130: 267–272.

Marabi, A., Thieme, U. Jacobson, M. and Saguy, I.S. 2006. Influence of drying method and rehydration time on sensory evaluation of rehydrated carrot particulates. Journal Food Engineering 72: 211–217.

Saguy, I.S., Marabi, A. and Wallach, R. 2005. New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media. Trends in Food Science & Technology 16: 495–506.

Hershkovitz, V. Saguy, I.S. and Pesis, E. 2005. Postharvest application of 1-MCP to improve the quality of various avocado cultivars Postharvest Biology and Technology 37:252–264.

Moskowitz, H.R. German, J.B. and Saguy, I.S. 2005. Unveiling health attitudes and creating good-for-you foods via informatics & innovative web-based technologies. Critical Reviews in Food Science and Nutrition, 45:165–191.

Saguy, I.S. Marabi, A. and Wallach, R. 2005. Liquid imbibition during rehydration of dry porous food. Innovative Food Science and Emerging Technologies 6(1):37-43.

Marabi, A. and Saguy, I.S. 2005. Viscosity and starch particle size effects on rehydration of freeze-dried carrots Journal of the Science of Food and Agriculture 85:700–707.

Meiron, T.S., Marmur, A. and Saguy, I.S. 2004. Contact angle measurement on rough surfaces. Journal of Colloid and Interface Science 274:637-644.

Marabi, A. and Saguy, I.S. 2004. Effect of porosity on rehydration of dry particulates. J. of the Science of Food and Agriculture 84:1105-1110.

Marabi, A., Dilak, C., Shah, J. and Saguy, I.S. 2004. Kinetics of solids leaching during rehydration of particulate dry vegetables. J. Food Science 69(3): FEP91-6.

Marabi, A., Jacobson, M., Livings, S.J. and Saguy, I.S. 2004. Effect of mixing and viscosity on rehydration of dry food particulates. European Food Research and Technology 218:339-344.

Shlevin, E., Saguy, I.S., Mahrer, Y. and Katan, J. 2003. Modeling the survival of two soilborne phatogens under dry structural solarization. Phytopathology 10:1247-1257.

Dana, D. Blumenthal, M.M. and Saguy, I.S. 2003. The effect of water injection on oil quality during deep fat frying. European Food Research and Technology 217:104-109.

Marabi, A., Livings, S., Jacobson, M. and Saguy, I.S. 2003. Normalized Weibull distribution for modeling rehydration of food particulates. European Food Research and Technology 217, 311-318, 2003.

Saguy, I.S. and Dana, D. 2003. Integrated Approach to Deep Fat Frying: Engineering, Nutrition, Health and Consumer Aspects. Journal of Food Engineering 56:143–152.

Moskowitz, H.R. and Saguy, I.S. 2002. Using the Internet to bring consumers into the new product development process Cereal Foods World 47(9): 431-439.

Cohen, E., Schwartz, Z., Antonovski, R. and Saguy, I.S. 2002. Consumer Perception of Kosher Foods. Journal of Foodservice Business Research 53(4):69-85.

Desiere, F. German, B. Watzke, H. Pfeifer, A. and Saguy, S. 2002. Bioinformatics and data knowledge: the new frontiers for nutrition and foods. Trends in Food Science and Technology, 7:215-229.

Rassis D., Saguy, I.S. and Nussinovitch, A. 2002. Collapse, shrinkage and structural changes indried alginate gels containing fillers. Food Hydrocolloids 16 (2):51-63.

Dana, D. and I. Sam Saguy 2001. Frying of nutritious foods: obstacles and feasibility. Food Science and Technol. Res. 7(4): 265–279, 2001

Watzke, H.J. and Saguy, I.S. 2001 Innovating R&D Innovation. Food Technology 55(5): 174-188.

Rassis, D., Nussinovitch, A. and Saguy, I.S. 2000. Oxidation of encapsulated oil in tailor-made cellular solid. J. Agriculture Food Chemistry 48: 1843-1849.

Saguy, I. S. and Moskowitz, H.R., 1999. Integrating the consumer into new product development. Food Technology 53(8):68-73.

Rassis D. K, Saguy I. S. and A. Nussinovitch, 1998. Alginate-Starch Sponges. J. Agricultural and Food Chemistry 46 (8): 2981-2987.

Pinthus, E. J., Singh, R. P., Saguy, I. S. and J. R. Fan, 1998. Formation of resistant starch during deep-fat frying and its role in modifying technical properties of fried patties containing corn, rice, wheat, or potato starch and water. J. of Food Processing and Preservation 22 (4): 283-301.

Cohen, E. Birk. Y., Mannheim, C.H. and I.S Saguy, 1998. A rapid method to monitor quality of apple juice during thermal processing. Lebensmittel- Wissenschaft & -Technologie, 31(7):612-616.

Saguy, I.S., Ufheil, G. and Livings S., 1998. Oil Uptake in deep-fat frying – Review. Oléagineux Corps gras Lipides (OCL) 5(1):30-35.

Berenzon, S. and Saguy, I. S., 1998. Oxygen scavengers for biscuits shelf-life extension. Lebensmittel - Wissenschaft und-Technologie 31(1):1-5.

Rassis, D., Nussinovitch, A. and Saguy, I. S., 1997. Tailor made porous solid foods. Int. J. Food Science 32:235-240.

Saguy, I. S., 1997. Deep-fat frying – Basic Principles and applications. Recent Progres en Genie des Procedes 59(11):57-68.

Saguy, I. S., Gremaud, E., Gloria, H. and Turesky, R. J., 1997. Distribution and quantifying of oil uptake in deep‑fat fried product utilizing a radiolabeled 14C palmitic acid. J. Agricultural and Food Chemistry 45(11): 4286-4289.

Pinthus, E. J., Singh, R. P., Rubnov, M. and Saguy, I. S. 1977. Effective water diffusivity in deep-fat fried restructured potato product. Int. J. Food Science and Technology 32(3):235-240.

Rubnov, M. and Saguy, I. S. 1997. Fractal analysis and crust diffusivity of a restructured potato product during deep-fat frying. J. Food Science 62:135-137,154.

Saguy, I. S., Shani, A., Weinberg, P. and Garti, N. 1996. Utilization of Jojoba Oil for deep-fat frying of foods. Lebensmittel-Wissenschaft und-Technologie 29:573-577.

Pinthus, E. J. Weinberg, P. and Saguy, I. S. 1995. Deep fat fried potato product oil uptake as affected by crust physical properties. J. Food Science 60:770-772.

Pinthus, E. J. Weinberg, P. and Saguy, I. S. 1995. Oil uptake in deep-fat frying as affected by porosity J. Food Science 60:767-769.

Rassis, D. and Saguy, I. S. 1995. Oxygen effect on nonenzymatic browning and vitamin C in citrus products. Lebensmittel-Wissenschaft und-Technologie 28:285-290.

Rassis, D. and Saguy, I. S. 1995. Kinetics of aseptic concentrated orange juice quality during commercial processing and . Int. J. Food Science and Technology 30(2):191-198.

Saguy. I. S. and Pinthus, I. J. 1995. Oil uptake during deep‑fat frying: Factors and mechanism. Food Technology 49(4):142-145,152.

Pinthus, E. J. and Saguy, I. S. 1994. Initial interfacial tension and oil uptake by deep-fat fried foods. J. Food Science 59:804-807, 823.

Rassis, D., Ariely, N. and Saguy I. S., 1994 Effect of thermal processing and storage conditions on oligosaccharides in concentrated orange juice. Fruit Processes 9:263-266.

Cohen, E., Birk, Y., Mannheim, C. H. and Saguy, I. S., 1994. Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juice. J. Food Science 59:155-158.

Pinthus, E. J., Weinberg, P. and Saguy, I. S. 1993. Criterion for oil uptake during deep-fat frying. J. Food Science 58: 204-205, 222.

Pinthus, E. J., Weinberg, P. and Saguy, I. S. 1992. Gel-strength in restructured potato product affects oil uptake during deep-fat frying J. Food Science 57:1359-60.

Saguy, I. 1992. Simulated growth of Listeria monocytogenes in refrigerated foods stored at variable temperatures. Food Technology 46(3):69-71

Saguy, I. and Graf. E., 1991. Effect of particle size on the diffuse reflectance of a two-component admixture. J. Food Science 56(4):1117-1118, 1120.

Levine, L. Huang V. and Saguy, I. 1990. Use of computer vision for real time determination of rate of volume increase of microwave baked products. American Cereal Chemistry 67(1):104-105.

Saguy, I. and Kiploks, E. M. 1989. Revolution counter for food containers in agitating retort. Food Technology 43(11):68-70.

Saguy, I. 1988. Constraints to quality optimization in aseptic processing. J. Food Science 53(1):306-307, 310.

Saguy, I. and Drew, B., 1987. Statistical Calibration: An example of water activity determination. J. Food Science 52(3):767-771.

Haralampu, S. G., Saguy, I. and Karel, M. 1986. The performance of a dynamic stability test for moisture sensitivity. Mathematical Modelling 7:15‑25.

Haralampu, S. G., Saguy, I. and Karel, M. 1986. The development of dynamic stability tests for moisture sensitive products. Mathematical Modeling 7:1‑13.

Cohen, E. and Saguy, I. 1985. Statistical evaluation of the Arrhenius model and its applicability in prediction of food quality losses. J. Food Processing and Preservation 9:237‑290.

Paster, N. Juven, B. J., Gagel, S., Saguy, I. and Padova, R. 1985. Preservation of a perishable pomegranate product by radiation pasteur­ization. J. Food Technology, 20:367-374.

Haralampu, S. G., Saguy, I. and Karel, M. 1985. Estimation of Arrhenius model parameters using three least square methods. J. Food Processing and Preservation 9:129‑143.

Saguy, I., Goldman, M. and Karel, M. 1985. Prediction of beta‑carotene decolorization under static and dynamic conditions of reduced oxygen environment. J. Food Science 50:526‑530.

Juven, B. J., Gagael, S., Saguy, I. and Weisslowicz, H. 1984. Microbiology of spoilage of a perishable pomegranate product. Inter­national J. of Food Microbiology 1:135-139.

Palombo, R., Gertler, A. and Saguy, I. 1984. A simplified method for browning determination in dairy powd­ers. J. Food Science 49:1609‑1613.

Cohen, E., Sharon, R., Volman, L., Hoenig, R. and Saguy, I. 1984. Chara­cteri­stics of Israeli citrus peel and citrus juice. J. Food Science 49:98­7‑990.

Saguy, I. and Cohen, E. 1984. Spectral characteristics of Israeli orange products. Z. Lebensm. Unters. Forsch. 178:386‑388.

Mishkin, M., Saguy, I. and Karel, M. 1984. A dynamic test for kinetic models of chemical changes during processing: Ascorbic acid degradation in dehydration of potatoes. J. Food Science 49:1267‑1270, 1274.

Mishkin, M., Saguy, I. and Karel, M. 1984. Optimization of nutrient retention during processing: Ascorbic acid in potato dehydration. J. Food Science 49:1262‑­1266.

Saguy, I., Goldman, M., Bord, A. and Cohen, E. 1984. The effect of oxygen retained on beet powder on the stability of betanine and vulgaxanthine I. J. Food Science 49:99‑101, 113.

Cohen, E. and Saguy, I, 1984. Measurement of O18/O16 stable isotopes in citrus juice: A comparison of the preparation methods. J. Agriculture Food Chemistry 32:28‑30.

Kacyn, L. J., Saguy, I. and Karel, M. 1983. Kinetics of oxidation of dehydrated food at low oxygen pressures. J. Food Process and Preservation 7:161‑178.

Saguy, I., Mishkin, M. and Karel, M. 1983. A review: Optimization methods and available software. CRC Critical Review Food Technology 20(4):275‑299.

Mishkin, M., Saguy, I. and Karel, M. 1983. Minimizing ascorbic acid loss during air drying with a constraint on enzyme inactivation for a hypothetical foodstuff. J. Food Process and Preservation 7:193‑210.

Mishkin, M., Saguy, I. and Karel, M. 1983. Dynamic optimization of dehydrated processes: minimizing browning in dehydrated potatoes. J. Food Science 48: 1617‑1621.

Saguy, I., Goldman, M., Horev, B. and Karel, M. 1983. An improved method for the determination of absorbed/entrapped gases on dehydrated foodstuffs. Z. Lebensm. Unters. Forsch, 177:359­-363.

Cohen, E. and Saguy, I. 1982. The effect of water activity and moisture content on the stabil­ity of beet powder pigments. J. Food Science 48:703‑707.

Mishkin, M. and Saguy, I. 1982. Thermal stability of pomegranate juice. Z. Lebensm. Unters. Forsch. 175:410‑412.

Goldman, M., Horev, B. and Saguy, I. 1983. Decolorization of beta‑carotene in model systems simulating dehydrated foods. Mechanism and kinetic principles. J. Food Science 48:751‑754.

Cohen, E. and Saguy, I. 1982. A rapid method to determine betanine and vulgaxanthine I in beet powder using a general purpose tristimulus colorimeter. Z. Lebensm. Unters. Forsch. 175:31‑33.

Saguy, I. 1982. Utilization of the “complex method” to optimize a fermentation process. Biotechnology and Bioengineering 24(7):1519‑15­25.

Mishkin, M., Karel, M. and Saguy, I. 1982. Application of optimization in food dehydration. Food Technology 36(7):101‑109.

Saguy, I. 1981. Optimization theory, techniques and their implementation in the food industry. Food Technology 36(7):87.

Teixeira‑Neto, R. O., Karel, M., Saguy, I. and Mizrahi, S. 1981. Oxygen uptake and beta‑carotene decolorization in dehydrated food model. J. Food Science 46:665‑669, 676.

Villota, R., Saguy, I. and Karel, M. 1980. An equation correlating shelf‑life of dehydrated vegetable products with storage conditions. J. Food Science 45:398‑399, 401.

Villota, R., Saguy, I. and Karel, M. 1980. Storage stability of dehydrated food. Evaluation of literature data. J. Food Quality 3(3):123‑212.

Saguy, I., Kopelman, I. J. and Mizrahi, S. 1980. Computer‑aided prediction of beet pigment (betanine and vulgaxanthine I) retention during air drying. J. Food Science 45:230‑2­35.

Saguy, I. and Karel, M. 1980.Modeling of quality deterioration during food processing and storage. Food Technology 34(2):78‑85.

Paulus, K. and Saguy, I. 1980. Effect of heat treatment on the quality of cooked car. J. Food Science 45:239‑241, 245.

Saguy, I. 1979. Thermostability of red beet pigments (betanine and vulgaxanthine I); Influence of pH and temperature. J. Food Science 44:1554 ‑ 1555.

Saguy, I. and Karel, M. 1979. Optimal retort temperature profile in optimizing thiamine retention in conduction‑type heating of canned foods. J. Food Science 44:1485‑1490.

Saguy, I., Kopelman, I .J. and Mizrahi, S. 1979. Extent of nonenzymatic browning in grapefruit juice during thermal and concentration processes: Kinetics and prediction. J. Food Processing & Preservation. 2:175-184.

Saguy, I. Mizrahi, S. and Kopelman, I. J. 1979. Simulation of ascorbic acid stability during heat processing and concentration of grapefruit juice. J. Food Proc. Eng. 2:213‑225.

Saguy, I., Mizrahi, S., Villota, R. and Karel, M. 1978. Accelerated method for determining the kinetic model of ascorbic acid loss during dehydration. J. Food Science 43:1861.

Saguy, I., Kopelman, I. J. and Mizrahi, S. 1978. Thermal kinetic degradation of red beet pigments (betanine and betalamic acid). J. Agriculture Food Chemistry 26:360‑362.

Saguy, I., Kopelman, I. J. and Mizrahi, S. 1978. Computer aided determination of beet pigments. J. Food Science 43:124‑127.

Saguy, I., Mizrahi, S. and Kopelman, I .J. 1978. Mathematical approach for the determination of dye concentration in mixtures. J. Food Science 43:121‑123.

Kopelman, I. J. and Saguy, I. 1977. Color stability of beet powders. J. Food Process and Preservation 1:217‑224.

Kopelman, I. J. and Saguy, I. 1977. Drum dried beet powder. J. Food Technology, 12:615‑62.

Meydav, S., Saguy, I., and Kopelman, I. J. 1977. Browning determination in citrus products. J. Agriculture and Food Chemistry 15:602‑604.

Saguy, I. and Mannheim, C. H. 1975. The effect of selected plastic films and chemical dips on the shelf‑life of Marmande tomatoes. J. Food Technology 10:547‑556.

Saguy, I. and Mannheim, C. H. 1975. Prolonging shelf‑life of strawberries by packaging in selected plastic films. Proceedings of the International Refrigeration (Commission C2) 149‑158, Jerusalem.

Saguy, I., Mannheim, C. H. and Passy, N. 1973. The role of sulphur‑dioxide and nitrate on detinning of canned grapefruit juice. J. Food Technology 8:147‑155.