Sam Saguy, The Hebrew University of Jerusalem, Israel
DSc and MSc in Food Engineering and Biotechnology, BSc in Chemical Engineering, Technion The Israeli Institute of Technology, Israel. Main research: open innovation, new product development, consumer research, modeling, kinetics, shelf life, optimization, rehydration, frying and wetting.
Fellow of IFT and IUFoST, Member - Executive Group Member of the European Academy of Food Engineering (EFFoST) and Editorial Scientific Boards (J. Food Engineering, IFT Press). Academy Member, IUFoST and ISEKI. Awards: Visitante Distinguido de la Universidad Nacionale de Cordoba, Argentina, Academic Life Time Achievement Awards, ICEF and Food Industry Association-Manufacturers Association, Israel.
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