RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Application of innovative and traditional technologies to obtain functional products with added value and analysis of the quality and safety of food products. The design of innovative food products with the valorization of by-products of the food industry. Experience in cooperation with the industry on several R&D projects.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Experience in quality and safety control of animal feed; The inclusion of alternative feeds and by-products of the food industry in animal nutrition, with an emphasis on ruminant feed; Improving the quality of animal feed by applying various technological production methods.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Isolation of bioactive compounds and nutrients from various plant-based materials with special emphasis on green technologies for the valorisation of food processing by-products and agro-industrial waste. Experience in the development of value-added food products for special consumer categories (such as gluten-free products). Currently, research interest is related to improving the nutritional profile of various food products by using fat substitutes and incorporating plant-based proteins. Participant in a large number of international and national projects and author and co-author of several technical solutions. Quality assurance manager of an accredited FINSLab laboratory, with many years of experience in managing the department for instrumental analysis.
RESEARCH AREA: Proizvodi na bazi zrnastih kultura za ishranu ljudi i životinja. Fokus istraživanja su nauka o hrani u kombinaciji sa senzorskom analizom zajedno sa istraživanjem novih metodologija za razumevanje stavova i potreba potrošača, sa ciljem da se podrži prelazak na zdraviju i održiviju ishranu. Osmišljava programe obuka i odabira ocenjivača za sprovođenje senzorske analize u skladu sa važećim međunarodnim ISO standardima, za potrebe laboratorija i privrede. Član komisije za standarde i srodna dokumenta KS E034 - 12 - Senzorne analize, pri Institutu za standardizaciju Srbije.
RESEARCH AREA: Food and feed safety. Food and feed safety, with a special focus on the chemical contaminants mycotoxins: development, optimization, and validation of analytical methods (HPLC/DAD/FLD/MS-MS), mycotoxins occurrence in relation to weather conditions, mitigation measures (conventional and novel techniques) and risk assessment.
RESEARCH AREA: Food and feed safety. Expertise in the area of microbiological food and feed safety. Antimicrobial activity of essential oils, plant extracts, and other natural compounds with a focus on the development of innovative approaches to control pathogens and extend the shelf life of food and feed products via novel and eco-friendly techniques.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Characterization of basic materials and products of animal origin - nutritional properties and sensory assessment; creation of new biologically valuable products of animal origin
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Quality assessment of cereals and non-cereal flours from biochemical, nutritional, and techno-functional aspects; development of bakery products with improved nutritional and functional features; comprehensive utilization of by-products from food processing as ingredients in the production of baked goods.
RESEARCH AREA: Food and feed safety. Food and feed safety, with a special focus on the chemical contaminants mycotoxins: development, optimization, and validation of analytical methods (HPLC/DAD/FLD/MS-MS; ELISA), mycotoxins occurrence in relation to weather conditions, mitigation measures, and risk assessment. Quality management in analytical laboratories.
RESEARCH AREA: Food and feed safety. The microbiological safety and quality of plant and animal based foods, with a focus on non-bovine milk and dairy products. The antimicrobial properties of milk proteins, essential oils and plant extracts. Utilization of food waste in the development of new microbiological media. Quality management in microbiology laboratories.