huji Institute of Biochemistry, Food Science and Nutrition

Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem

Sam Saguy, D.Sc.

Sam Saguy, D.Sc.

Fields of Interest

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.


K&E Design
© The Hebrew University of Jerusalem