RESEARCH AREA: Bezbednost hrane i hrane za životinje. Bezbednost i kvalitet hrane biljnog porekla - mikrobiologija i mikotoksikologija, valorizacija sporednih proizvoda i otpada različitih prehrambenih industrija, kreiranje i karakterizacija novih funkcionalnih proizvoda, razvoj i validacija hromatografskih metoda. Vodeći analitičar za tečnu hromatografiju – HPLC u okviru akreditovane laboratorije FINSLab.
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.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Research interest envelops the formulation and development of new functional food products involving the use of functional ingredients (plant proteins, dietary fibres, phenolic compounds) derived from food processing by-products and agro-industrial waste as well as nutrient reach raw materials, with a special emphasis on bakery products for consumers with special dietary requirements (gluten-free products). As a researcher, she is skilled to perform empirical and fundamental rheological analysis of dough, textural analysis and sensory assessment of bakery products, as well as characterization of ingredients and raw materials in terms of their composition and techno-functional properties.
RESEARCH AREA: Proizvodi na bazi zrnastih kultura za ishranu ljudi i životinja. Кreiranje novih proizvoda sa dodatom vrednošću, valorizacija otpada iz prehrambene industrije, konsalting iz oblasti organske proizvodnje i GLOBAL GAP-a.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. As a researcher in the food science field she is oriented towards isolation and characterization of new functional ingredients from plants and by-products of the food industry, particularly sugar industry by-products (leaves, pulp, and molasses), as well as the formulation of functional food products with improved nutritional value. Furthermore, enhancement of the sugar production process is another field of interest. She is skilled to perform analysis determining the quality parameters of products, intermediate products and by-products of the sugar industry, and perform and analyse infrared spectroscopic (FTIR) measurements for the evaluation of structural changes in food ingredients and products as well as analysis of their proximate composition and techno-functional properties.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Evaluation of the influence of carbohydrate components of food (dietary fibres, hydrocolloids and starch) on the rheological, microstructural and textural properties of food products. Utilization of the food industry by-products with aim to create plant-based food products with added value (replacement of sugar, increase in dietary fibre content and bioactivity). Processing technology, quality and safety analysis of the flour, bakery products and flour-based confectionery products, with a focus on wholegrain flour products.
RESEARCH AREA: Food and feed safety. Head and founder of the Department of Molecular and Biological Research, which is part of the accredited Laboratory for Technology, Quality and Food Safety - FINSLab. The focus of the work is on the detection the presence of GMOs in food of plant origin. Scientific research work is focused on the standardization of molecular methods used for the isolation, detection and characterization of mycobiota and their secondary metabolites in order to control the quality and safety of food products. She participated in the implementation of several national scientific research projects as well as the international project of the EU IPA cross-border cooperation program.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Feed production technology, processing of raw materials and finished compound feeds, utilization of alternative feed ingredients and by-products of food and agricultural industries for development of new functional products, determination of physical properties and chemical composition of food and feed, spectrophotometric and HPLC analysis of bioactive compounds.
RESEARCH AREA: Food and feed safety. Research in the field of postharvest technology for fresh produce (fruits and vegetables) as well as in the field of consumer behavior examines consumer behavior in relation to their eating habits. Technical coordinator and deputy responsible person of the new Department for Molecular and Biological Research within the accredited Laboratory for Technology, Quality and Food Safety (FINSLab), which is equipped with contemporary equipment necessary for performing commercial analyses but also for scientific research in the field of molecular biology. Experience in the accreditation of a method for detecting the presence of genetically modified organisms (GMO) in food and feed samples of plant origin using the real-time PCR method.