27/05/2025
Od 6. do 8. maja 2025. imali smo izuzetno zadovoljstvo da realizujemo trodnevnu obuku iz oblasti senzorske analize i ocenjivanja senzorskog kvaliteta proizvoda za posvećeni tim kompanije Vitaminka AD Prilep, Severna Makedonija. 👃👅👀 Kroz interaktivne radionice i praktične primere, zajedno smo jačali kompetencije koje su ključne za prepoznavanje i unapređenje senzorskog kvaliteta u prehrambenoj industriji. …
27/05/2025
During our recent visit to Sial China 2025 in Shanghai – one of Asia’s largest food industry exhibitions – two researchers from FINS representing the Impress Horizon Europe Project took the opportunity to promote IMPRESS Project and connect with key industry stakeholders. 🔬 At this event, which gathers exhibitors from across the food sector – …
27/05/2025
At the International Agricultural Fair in Novi Sad, our young researchers dished out eco-friendly bites at the EU Kitchen event, organized by the Europe House – giving visitors a taste of sustainable science! Each bite was more than just a snack – it was a research sandwich: 🍞 The base? Made from gluten-free bread mixture …
27/05/2025
On May 21st, 2025, FINS had the pleasure of taking part in a panel discussion on Food System Transformation, organized by the Europe House during the International Agricultural Fair in Novi Sad. Our colleague Dr Dragana Ubiparip presented our research conducted within EU-funded HE project that contribute to the shift towards more resilient and sustainable …
15/05/2025
🌱 U okviru projekta CROPDIVA, srpski tim je sproveo potrošački test u kojem su učesnici imali priliku da ocenjuju inovativne napitke i namaze razvijene od nedovoljno iskorišćenih biljnih vrsta. 🌍 Ovaj test podržava širi cilj projekta CROPDIVA – promociju raznovrsnosti u ishrani i održive poljoprivrede kroz upotrebu lokalnih i zapostavljenih kultura u prehrambenoj industriji. 💬 …
30/04/2025
How do you FEEL today? HydroFEELic or LipoFEELic? 💧 Our NADESolvent just did a full 180° switch! After doing its job in a polar environment, we flipped the switch and brought it back to its original nonpolar form. Ever seen a solvent with a dual personality? Now you have. 🧪✨ Stay tuned for more shape-shifting …
15/04/2025
Naučni institut za prehrambene tehnologije u Novom Sadu – FINS bio je ponosni domaćin kvalifikacija za Pekarijadu 2025. u Novom Sadu, održanih 3. i 4. aprila! 👨🍳👩🍳 Profesionalni pekari iz regiona takmičili su se u kategorijama: 🧀 burek sa sirom i prazan 🌰 štrudla sa makom i sa orasima 🥐 kroasan 🍞 „Moj hleb“ – …
10/04/2025
Researchers from the Institute of Food Technology proudly presented their contributions to the CROPDIVA H2020 project at two international events, highlighting the importance of underutilized crops in innovative food applications. At the GreenNutriFood Congress, our team showcased the paper: “The Impact of Native and Treated Protein Isolates on the Quality and Sensory Characteristics of Gluten-Free …
09/04/2025
Nesanica i stres postaju sve češći izazovi savremenog načina života. Zato pokrećemo program u kojem vi možete doprineti razvoju prirodnog napitka koji poboljšava kvalitet sna! Kroz seriju radionica, uz metodologiju ko-kreacije razvijenu od strane Univerziteta u Varšavi, uz podršku EIT Food i Evropske unije, zajedno ćemo oblikovati proizvod koji odgovara realnim potrebama potrošača. 📌 Šta …
04/04/2025
In the third activity within the CheTea3D project, we investigated the rheological properties of cookie dough as printing ink for successive 3D printing of cherry pomace enriched cookies. This research was supported by the Science Fund of the Republic of Serbia, #12928, Advanced formulation of sour cherry pomace-based tea cookies: Integrating nutritional enhancement and 3D …