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: 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: 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: Products based on grain crops for human and animal nutrition. Development of food products with added value based on grain cultures and the application of new technologies and scientific achievements to preserve functional characteristics of processed food. Experience in designing innovative products and their implementation in the food industry. Co-author of four national patents and several technical solutions for the process of creation of high nutritive value products and methods of food industry waste usage.
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.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Utilization of alternative feed ingredients and by-products of the food and agricultural industries in animal feed production. Improving the quality of animal feeds by applying technological production processes. Experience in feed quality control with a focus on fatty acid analysis and changes in the lipid phase.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Feed production technology, particularly processes of grinding, mixing, conditioning, pelleting, extrusion, and post-pelleting liquid application. Investigation of the techno-functional properties of novel ingredients in extruded aquafeed and pet food. Experience in the design and development of innovative feeds for the contemporary feed industry.
RESEARCH AREA: Food and feed safety. Amino Acid Analysis of food and feed. Microbiological safety of food and feed. Antimicrobial activity of essential oil, plant extracts and other natural compounds. Development of innovative approaches to control pathogens and extend shelf life of food and feed products using novel and eco-friendly techniques. Detection of genetically modified organisms (GMO) in food. Deputy Head of the Department of Molecular Biology at FINSLab.
RESEARCH AREA: Products based on grain crops for human and animal nutrition.
RESEARCH AREA: Food and feed safety. Food chemistry with a focus on food safety. Development of green extraction techniques for the determination of bioactive compounds. Honey quality and safety. Quality management in analytical laboratories.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Application of various modern extraction techniques (extraction with supercritical and subcritical fluids, microwave and ultrasonic extraction), use of completely safe "green" solvents in order to isolate bioactive components from plant raw materials. Optimization of extraction process parameters, physico-chemical analysis of obtained extracts and implementation of obtained extracts into everyday food products.