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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

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).

Saguy, I.S. Round Table Industry - Academia Interaction. International Conference on Food Innovation 31st January – 3rd February, 2017, Cesena – Emillia-Romagana – Italy (February 2, 2017).

Saguy, I.S. The Role of Disruptive and Open Innovation on Food Engineering (FE) Future. 30th EFFoST International Conference, Vienna, Austria (29 November, 2016).

Saguy, I.S. (2016). A vision for Food Engineering. IUFoST 18th World Congress of Food Science and Technology, Dublin Ireland (August 25, 2016).

Saguy, I.S. The role of open innovation in meeting future challenges and opportunities of academia and food industry. 4th ISEKI-Food Conference, Vienna, Austria (July 8, 2016).

Saguy, I.S. and Watzke, H. Brainstorming modeling game: the nutritious sweet spot of food processing. 1st International School on Modeling and Simulation in Food and Bio Processing, AnaCapri, Italy (June 7, 2016).

Saguy, I.S. The Role of Innovation in Shaping the Future Food Engineering. Food Engineering for Life - Honorary Symposium for Marcus Karel, MIT, Cambridge, MA USA (May 17, 2016).

Saguy, I.S. and Taoukis, P. From Open Innovation to Enginomics - Paradigms change, 29th EFFoST Meeting Athens, Greece (Nov. 11, 2015).

Saguy, I.S. Food engineering challenges in meeting accelerated progress in science and technology and addressing innovation needs. INNOVA - CIBIA 2015 (October 7, 2015), Montevedio, Urugay (invited speech).

Saguy, I.S. Future of food engineering: Leadership skills and mentoring. Plenary session. ICEF12 Quebec City, Canada (June 16, 2015).

Saguy, I.S. and Sastry, S.K. Open innovation: An academic perspective. ICEF12 Quebec City, Canada (June 16, 2015).

Saguy, I.S. 2014. The role of fundamental food engineering modeling in enhancing food quality and contributing to society. Virtualization of Processes in Food Engineering, Università degli Studi di Salerno, Italy (October 3rd).

Pittia, P. Silva, C.L., Costa, R., Schleining, G. and Saguy, I.S. 2014. Drivers of innovation in education and training in food science and technology. In: Enhancing the Potential of Food Science and Technology Careers Towards an Innovative and Sustainable Food Chain ISEKI (August 19th, Montreal, Canada).

Saguy, I.S., 2014. Academia roles and necessary paradigm shifts for promoting open innovation. In: Open Innovation and Recent Progress in Interfacing Science, Consumer Insights, Product Development and Business Needs. IUFoST 17th World Congress Food Science & Technology, Montreal Canada (Aug. 20th).

Saguy, I.S. and Berk, Z. 2013. Innovation Challenges and Opportunities in Academia and Food Industry. Food and Biosystems Engineering International Conference (FABE2013), Skiathos Island, Greece.

Saguy, I.S., 2012. ISFE Food Engineering Symposium: “Challenges, Opportunities and Pathways to Success.” 16 IUFoST World Congress of Food Science and Technology. August 6, 2012. Foz do Igaucu, Parana – Brazil.

Saguy, I.S., 2012. “Challenges Facing Food Engineering: Paradigm Shifts and Innovation.” Opening Lecture CoFE12 (April 2-4, Leesburg, VA).

Saguy, I.S., 2012 "Challenges facing food engineering: Paradigm shifts and innovation” Conference Plenary - IV International Conference on Food Science and Technology Cordoba, Argentina (November 12-14, 2012).

Saguy, I.S., 2012. “Academia and industry challenges and opportunities in meeting future higher education needs.” In: Quo Vadis Workshop Series On Future Of Higher Education: Innovation Towards Student Attractiveness And Professional Success. May 8, Porto, Portugal.

Saguy, I.S., 2011. Paradigm shifts in academia, food industry and government to accelerate innovation. Workshop Innovation and Technological Linkage in Foods: Challenges and Opportunities for the province of Córdoba, Argentina (October, 2011).

Saguy, I.S., 2011. The Road to Open Innovation in the Food Industry - How to Personalized Your SME’s or Large Company’s Strategy. Innovation Management. High-tech Europe Workshop. October 13, 2011. Osnabruck, Germany.

Saguy, I.S., Silva, C.L.M., Pittia. P. and Schleining, G. 2011. Academia's role in driving innovation and social responsibility. 2nd International ISEKI_Food Conference "Bridging Training and Research for Industry and the Wider Community" Aug. 31- Sept 2. Milan, Italy.

Saguy, I.S. 2011. Challenges and essentials for reinventing R&D in an open innovation ecosystem. In: "Open Innovation in Food Processing”, HighTech Europe Workshop at ICEF 11, May 26, Athens, Greece 2.

Saguy, I.S. 2011. Academia-Industry Innovation Interaction: Paradigm Shifts and Avenues for the Future. ICEF11, Athens, Greece, May 23.

Saguy, I.S. 2010. Academia and Food Industry Paradigm Shifts Required for Meeting Innovation Challenges. FoodInnova 2010 (Oct. 27) Valencia, Spain.

Saguy, I.S. 2010. From Open Innovation, Partnerships, Knowledge-interactions and Design to Consumer Solutions: Academia challenges and innovation paradigm shifts required for reinventing R&D (Session 121-04; July 19, 2010), Chicago, IL.

Saguy, I.S. 2010. From Open Innovation, Partnerships, Knowledge-interactions and Design to Consumer Solutions: Introduction (Session 121-01; July 19, 2010), Chicago, IL.

Traitler, H., Saguy, I.S. and Coleman, B. 2010. Sharing-is-Winning Paradigm for Reinventing R&D in Open Innovation Culture. FEI 2010 The 4th Annual Front End of Innovation Europe (8-10 February) Amsterdam, The Netherlands.

Makov, U,E., Ben-Assor, M and Saguy, I.S. 2009. Sensory Mapping Algorithm and Enhanced Product Development", Proceedings of the 2009 International Conference on Computer Engineering and Technology, Singapore, IEEE Computer Society Conference Publishing Services, pp 180- 184.

Saguy, S. Troygot, O. Marabi, A. and Wallach, R. 2008. Rehydration modeling of food particulates utilizing principles of water transport in porous media. ICHE10 April, 2008, Vina del Mar, Chile.

Marabi, A. Raemy, A. Burbidge, A., Wallach, R. and Saguy, I.S. 2007. The effect of moisture and fat content on the enthalpy of dissolution of model food powders: a thermodynamic insight. ISOPOW X, 2-7 September, 2007, Bangkok, Thailand.

Saguy, S. 2007. Rehydration modeling of food particulates utilizing principles of water transport in porous media. 10th International Symposium on the Properties of Water (ISOPOW X), September 2-7, Bangkok, Thailand.

Marabi A., Raemy, A., Mayor, G., Bauwens, I., Claude, J., Burbidge, A., Wallach, R. and Saguy, I.S. 2007. Solution calorimetry: A novel perspective into the dissolution process of food powders. IFT Annual Meeting, July 28 - August 1, 2007, Chicago, IL.

Marabi, A. Burbidge, A. Wallach, R. Saguy, I.S. and Raemy, A. 2007. Enthalpy of dissolution of model food powders. Annual Meeting of the Swiss Society of Thermal analysis and Calorimetry, June 14th 2007, Lausanne, Switzerland.

Marabi, A. Mayor, G. Burbidge, A. Wallach, R. Saguy, I.S. and Raemy, A. 2007. Insights for optimizing dissolution of food powders. 38eJournées de Calorimétrie et d’Analyse Thermique, 6-8 June 2007, Montpellier, France.

Marabi, A., Mayor, G., Burbidge, A., Wallach, R. and Saguy, S. 2006. Dissolution Kinetics of Single Particles as Affected by the Physico-chemical Properties of Different Liquid Media. IUFoST 13th World Congress of Food Science & Technology, 17-21 September Nantes, France.

Marabi, A., Mayor, G., Burbidge, A., Wallach, R. and Saguy, S. 2006. Assessing dissolution kinetics of powders by a single particle approach. 17th International Congress of Chemical and Process Engineering. 27-31 August 2006, Prague - Czech Republic (Paper #1453).

Makov, U., Saguy, I.S. and Ben-Assor, M. 2006. A Sensory Mapping Algorithm predicting consumer acceptance. Imagine the senses 8thSensometrics Meeting August 2-4, 2006, Ås, Norway.

Ben-Shitrit, E., Marabi, A. and Saguy, S. 2006. Kinetics of water imbibition into dehydrated vegetables. IFT Annual Meeting, Orlando, FL June 24-28 (Poster 003B-13).

Shlevin, E., Siti, M. Arbel, A., Gamliel, A., Mahrer, Saguy, S. and Katan, J. 2005. Quantitive aspects of thermal inactivation of soilborne pathogens under structural (dry) and soil (wet) solarization. Abstr. Phytoparasitica 33:299.

Makov, U.E. Saguy, I.S. and Ben-Assor, M. 2005. Product optimization through a novel method for predicting consumer acceptance. 6thPangborn Sensory Science Symposium 7 – 11 August 2005 (Session 5). Harrogate International Centre, Harrogate, North Yorkshire, UK.

Makov, U.E. Ben-Assor, M. and Saguy, I.S. 2005. Sensory Mapping Algorithm: A novel method for product optimization. IFT Annual Meeting, New Orleans, LA July 16-20 (Poster #99F-10).

Marabi, A., Grader, A., Wallach, W. and Saguy, I.S. 2005. Evaluation of dried food particulates by X-Ray micro computed tomography. Effect of thickening agents on the rehydration of food particulates. IFT Annual Meeting, New Orleans, LA July 16-20 (Poster #99C-4).

Marabi, A. and Saguy, I.S. 2005. Effect of thickening agents on the rehydration of food particulates. IFT Annual Meeting, New Orleans, LA July 16-20 (Poster #36D1).

Marabi, A., Thieme, U. and Saguy, I.S. 2004. Expert panel evaluation of rehydrated food particulates. IFT Annual Meeting, Las Vegas, NV July 13-16 (Paper #24461).

Meiron, T.S., Marmur, A. and Saguy, I.S. 2004. Roughness effect on adhesion on hydrophobic coated surfaces. IFT Annual Meeting, Las Vegas, July 13-16 (Paper #24915).

Makov, U. E. and Saguy, I.S. 2004. Structural equation modeling of consumers' sensory data for enhanced product development. Annual Meeting Las Vegas, July 13-16 (Paper #24288)

Hershkovitz, V., Feygenberg, O., Ben Arie, R., Saguy, I.S. and Pesis, E. 2004. Effect of 1-MCP on avocado quality in relation to membrane integrity, polyphenol oxidase and peroxidase activity. 5th International Postharvest Symposium, Verona, Italy June 6-11 (Paper #S5-38).

Saguy I.S. Marabi, A. and Wallach, R. Water imbibition in dry porous foods. International Conference Engineering and Food, Montpelier, France March 2004 (Paper #34).

Saguy, S. Application of distribution functions in rehydration of food particulates. IFT Annual Meeting, Chicago, IL, July 12-15, 2003.

Marabi, A., Shah, J. Dylak, C. and Saguy, I.S.2003. Kinetics of solids leaching during rehydration of particulate dry vegetables. IFT Annual Meeting, Chicago, IL, July 12-15, 2003 (Paper 29E-21).

Marabi, A., Jacobson, M., Livings, S. and Saguy, I.S. 2003. Rehydration of food particulates for instant soups. IFT Annual Meeting, Chicago, IL, July 12-15, 2003 (Paper 29E-8).

Meiron, T.S. Marmur, A. and Saguy, I.S. 2002. Wetting Properties of Foods on Plastic Packaging. IFT Anaheim CA 15-19 June, 2002 (Paper 72-9)

Dana, D. and Saguy, I.S. 2002. The effect of water injection on oil quality during deep fat frying. IFT Anaheim CA 15-19 June, 2002.

Dana, D., Blumenthal, M.M. and Saguy, I.S. 2002. The effect of water injection on oil quality during deep fat frying. 93rd AOCS Annual Meeting May 5-8, Montreal, Quebec, Canada.

Moskowitz, H.R. and Saguy, I.S. 2002. Bringing consumer-driven concept development into the vortex of product development: R&D empowerment via the Internet. Product Development: Strategies for the Food Industry 2002. Cereal Foods World, Lake Buena Vista, Florida (March 11 - 12, 2002).

Saguy, I.S. Integrated Approach to Deep Fat Frying: Engineering, Nutrition, Health and Consumer Aspects. 6th Karlsruhe Symposium, Germany (Invited speaker; Oct. 21-23).

Shlevin, E., Saguy, S., Mahrer, Y., and Katan, J. 2001. Utilization of the Weibull model to quantify survival of soilborne pathogens under dynamic conditions during structural solarization. (Abstr.) Phytoparasitica.

Meiron, T.S., Saguy, I.S. and Marmur, A. 2000. Measurement of contact angle on food surfaces. IFT Annual Meeting, Dallas, TX (June).

Shlevin, E., Saguy, I. S., Mahrer, Y., and Katan, J. 2000. Space (structural) solarization as a sanitation tool in greenhouse: experimental and numerical results. Proceedings of the Symposium on Chemical and Non-chemical Soil and Substrate Disinfestation. ISHS Torino. Italy.

Shlevin, E., Mahrer, I., Saguy, I.S. and Katan, J. 1999. Structural (space) solarization of greenhouse for sanitation : Modelling pathogen survival. Proceedings of the 14th International Plant Protection Congress. (Abstr.) page 165.

Rassis, D.K, Nussinovitch, A. and Saguy, I.S. 1999. Oxidation of encapsulated oil within tailor-made cellular solids. IFT Annual Meeting, Chicago, IL (July).

Moskowitz, H.R. and Saguy, I.S., 1999. Paradigm Shift for New Product Development – The Role of Consumer Integration. IFT Annual Meeting, Chicago, IL (July).

Saguy, M. and Saguy, I.S., 1998. The role of active packaging in improving quality of foods. Twelfth International Conference of the Israel Society for Quality, Jerusalem (December 1-3).

Saguy, M. and Saguy, I.S., 1998. Global innovations in active packaging for extending shelf life of food products. 4th International Food Convention, Mysore, India (November).

35. Rassis, D.K., Saguy, I.S. and Nussinovitch A. 1998. “Physical and chemical characteristics of alginate-starch sponges”. 4th International Conference on Hydrocolloids – Osaka, Japan (October).

Shlevin, E., Katan, J., Mahrer, Y., Saguy, I., van der Werf, W., and Ruissen, T. (1997). Dry heat mortality of pathogen propagules: experimental and numerical studies. Phytoparasitica 25:252.

Saguy, I.S., 1997. Deep-fat frying – Basic Principles and applications. La Friture Maîtrise du procédé et de la qualité des produits frits. Montpellier 5-7 Nov.

Rassis, D., Nussinovitch, A. and Saguy, I. S., 1996. Tailor made porous solid foods. 1996 IFT Annual Meeting June, New Orleans, LA.

Berenzon, S. and Saguy, I. S. oxygen scavengers for biscuits shelf-life extension. 1996 IFT Annual Meeting June, New Orleans, LA.

Berenzon, S. and Saguy, I. S. oxygen scavengers for biscuits shelf-life extension. 1996 IFT Annual Meeting June, New Orleans, LA.

Rubnov, M. and Saguy, I. S. 1996. Fractal analysis and crust diffusivity affect oil uptake during deep-fat frying.1996 IFT Annual Meeting June, New Orleans, LA.

Cohen, E., Birk, Y., Mannheim, C. H. and Saguy, I. S. 1994. A Rapid method to monitor quality of fruit juices during thermal processing. 1994 IFT Annual Meeting June 25-29, Atlanta, GA.

Saguy, I. S. and Pinthus, E. J. 1994. Oil uptake during deep‑fat frying: factors and mechanism. 1994. IFT Annual Meeting June 25-29, Atlanta, GA.

Cohen, E., Birk, Y. Mannheim, C. H. and Saguy, I. S. 1993. Application of a kinetic model to quantify quality changes of fruit juices during processing and storage. pp. 2-258. XXI Symposium. Int. Federation of Fruit Juice Products Symposium, Budapest 4-7 May.

Saguy, I. S. and Pederson, D. C., 1993. The role of computers in the food Industry. 3rd International Food Convention 7-12 September, Mysore, India.

Pinthus, E. J. and Saguy, I. S., 1993. Effect of interfacial tension on oil uptake during deep-fat frying. IFT Annual Meeting 10-14 July, Chicago, IL.

Rassis, D. and Saguy, I. S., 1993. Oxygen effect on citrus products quality factors. IFT Annual Meeting 10-14 July, Chicago, IL.

Cohen, E., Birk, Y. and Saguy, I. S. 1992. Kinetic Studies of Quality Factors Loss at High Temperature Short Time Processing Conditions. International Food Technology Exposit & Conference (IFTEC). The Hagu, Netherlands, Novembe15-18.

Saguy, I. S. 1992. Shelf-life of dehydrated food products. Food Engineering and Nutrition workshop on Food Dehydration, ENSIA, Massy June 2-4, France.

Pinthus, E., Weinberg, P. and Saguy, I. S. 1991. Model for moisture loss and fat uptake during frying. Italy-Israel Joint Symposium: New Trends in Bioorganic and Food Chemistry”, Salsomaggiore Terme, Italy. October 17.

Saguy, I., Levine, L., Symes, S. and Rotstein, E. 1989.Integration of computers in food processing. In: 1989' Basic IFT symposium: “Advances in Bio and Food Process Engineering”. Chicago, IL. June 23.

Karel, M. and Saguy, I. 1988. Effect of glass transitions in food materials on diffusional properties. AIChE Annual Meeting November (Paper 47e) Washington.

Rotstein, E. Saguy, I. and Valentas, K. 1988.Heat processing of viscous materials in axially rotating cans. An Engineering model. Proceedings of the International Symposium on Progress in Food Preservation Processes. 1: 41-50. April, Brussels, Belgium. April.

Karel, M., Saguy, I., and Mishkin, M. 1984. Advances in optimization of food dehydration with respect to quality retention. International Drying Symposium, Japan 3. Saguy, I. 1987. Quality optimization in aseptic processing. 7th World Congress of Food Science and Technology. Singapore. September.

Cohen, E., and Saguy, I. 1984. Statistical evaluation of the Arrhenius model in describing kinetic data of food quality losses. Presented at the Israel Society of Nutrition and Food Sciences Annual Meeting, Rehovot, May.

Saguy, I. and Cohen, E. 1984. Evaluation of spectral characteristics of Israeli citrus products for authenticity determination. XVIII Symposium, International Federation of Fruit Juice Producers, Tel Aviv, March.

Saguy, I. 1983. Prediction of shelf‑life. Presented at the Israel Society of Nutri­tion and Food Sciences Annual Meeting, Tel Aviv, April.

Saguy, I. 1983. Prediction of quality loss in food systems by computer simulation. Presented at the 19th Annual Meeting, Israel Institute of Chemical Engineering, Haifa 4. Goldman, M., Horev, B. and Saguy, I., 1982. Effect of oxygen and water activity on the decolorization of beta‑carotene in model systems simulating dehydrated foods. Presented at the 42nd National IFT Meeting, Las Vegas, NV.

Saguy, I., Goldman, M. and Cohen, E. 1983. The effect of oxygen retained on beet powder on the stability of betanine and vulgaxanthine I. Presented at the 43rd Natio­nal IFT Meeting, New Orleans, LA.

Cohen, E., and Saguy, I. 1982. The effect of water activity and moisture content on the pigment stability of beet powder. Presented at the 42nd National IFT Meeting, Las Vegas, NV.

Goldman, M., Horev, B. and Saguy, I., 1982. Effect of oxygen and water activity on the decolorization of beta‑carotene in model systems simulating dehydrated foods. Presented at the 42nd National IFT Meeting, Las Vegas, NV.

Stefanovitch, A., Saguy, I., Mishkin, M. and Karel, M. 1982. Kinetics of beta‑carotene degradation at temperatures typical of air drying of foods. Presented at the American Institute of Chemical Engineering 1982 Winter Meeting, Orlando, FL.

Mishkin, M., Karel, M. and Saguy, I. 1981. Application of optimization in food dehydration. Presented at the 41st National IFT Meeting, Atlanta, GA.

Saguy, I., 1981. Optimization theory, techniques and their implementation in the food industry. Presented at the 41st IFT Meeting, Atlanta, GA.

Saguy, I. and Karel, M. 1980. Modeling of quality deterioration during food processing and storage. Presented at the 39th IFT Meeting, St. Louis, MO.

Paulus, K. and Saguy, I. 1980. Softening kinetics of cooked carrots. Presented at the 39th Natio­nal IFT Meeting, St. Louis, MO.

Saguy, I., Mizrahi, S., Villota, R. and Karel, M. 1980. Accele­rated method for determining the kinetic model of quality deterio­ration during dehydration. Presented at the 38th National IFT Meeting, Dallas, TX.

Saguy, I. and Mannheim, C.H. 1973. Prolonging shelf‑life of strawberries by packaging in selected plastic films. Procee­ding of the International Refriger­ation (Commission C1) 149‑158, Jerusalem