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: Izolacija, karakterizacija i primena nutraceutika
RESEARCH AREA: Food and feed safety. Expertise in the area of microbiological food and feed safety. Microbiological safety of plant and animal-based foodstuffs. Antimicrobial effects of plant extracts, essential oils, and other natural substances and ways for their utilization in raw (ready-to-eat) food systems for reduction and elimination of pathogenic bacteria and associated biofilms.
RESEARCH AREA: Food and feed safety. Microbiological safety and quality of plant- and animal-based foods with a focus on mycological contamination of foods of plant origin, grains, and grain-based products. Antimicrobial activity of essential oils, plant extracts, and other natural compounds. Application of essential oils to extend the shelf life of bakery products. Quality management in microbiological laboratories.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Experience in consumer science, with focus on consumers’ behavior towards fresh fruits and vegetables consumption. Additionally, in the field of sensory analysis and statistical data analysis. Participant of international projects in food sector. Member of international cooperation and development office.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Utilization of alternative ingredients and by-products of food and agricultural industries in food and feed production. Development of new food formulations from by-products of the food industry by protein isolation technology. Experience in determination of digestibility and bioavailability of bioactive compounds using proteolytic enzymes.
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: 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.