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).
Saguy, I.S. and Cohen. E. (2024) Ttransfiguring food science, technology and engineering education: Unveiling innovative curriculum trends. IUFoST Meeting, Rimini, Italy (to be presented; Sept. 8-11).
Saguy, I.S. and Cohen, E. (2024). Quick Response (QR) tags kinetics and potential utilization for remote quality monitoring. CoFE Meeting Seattle, WA (to be presented; Aug.25-28).
Poli, G., Charron, M., Agostoni, C. and Saguy, I.S. (2024) Editorial: Health, science and innovation for the future of food system Frontiers in Nutrition, 11:1462890 (https://doi.org/10.3389/fnut.2024.1462890)
Poli, G. Bologna. E. and Saguy, I.S. (2024). Possible interactions between selected food processing and medications. Frontiers in Nutrition 11:1380010. (https://doi.org/10.3389/fnut.2024.1380010).
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).
“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.
2022 (11) Chair, Panel Discussion, European Academy of Food Engineering (EAFE)/Int. Soc. of Food Engineering (ISFE) -”The Value of Food Processing for Nourishing People in A Healthy, Pleasurable and Sustainable Manner.” IUFoST 21st World Congress of Food Science & Technology Future of Food: Innovation, Sustainability & Health (Nov. 1, 2022).
2022 (9) Invited Plenary Lecture: Education Challenges, CoFE22, Raleigh, NC (Sept. 21, 2022)
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.
Marital Status: Married and two children
Military Rank: Major (retired)
Residence: 2 Weinshal Street #32 Tel Aviv 6941327 Israel.
Tel. +97258-740-7999; Telfax: +9723-644-1470.
Email: sam.saguy@mail.huji.ac.il; saguy2011@yahoo.com.
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.