Speaker

Sam Saguy, Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem (Rehovot), Israel

Sam Saguy - Professor Emeritus, Food Innovation & Technology, The Hebrew University of Jerusalem, Israel. B.Sc. (Chemical Engineering), M.Sc. & D.Sc. Food Engineering & Biotechnology, Technion, Haifa. Research focus: modeling, simulation, optimization, thermal processing, drying, frying, rehydration, kinetics and shelf life. To date: open innovation, partnerships, new product экскурсии на теплоходе в Санкт-Петербурге цены development, consumer research. Simultaneously conducted applied research (>10 years) at global companies (e.g., Molson Coors Brewing Company, US; Nestlé, Switzerland & US; The Pillsbury Company & GrandMet, US; Marks & Spencer, UK). Fellow & Certified Food Scientist, IFT; Fellow and Academy Member, IUFoST; ‘Life Time Achievement Award’ - Israeli Food Industry Association, Visitante Distinguido - Universidad Nacionale de Cordoba (UNC), Argentina. Editorial Scientific Boards of J. of Food Engineering, Elsevier; J. European Food Research & Technology, Springer; Food Science and Technology International, Japan; IFT Press Editorial Advisory Board.

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