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: 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: 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. The scientific research is focused on food constituents and bioactive compounds of food, plant-based materials with special emphasis on development of chromatographic methods for determination of functional compound, and improving the nutritional profile of various food products based on cereals and pseudocereals. She is author and co-author of more than 130 scientific papers in total (35 published in international journals) and technical solutions and patents. She participated in 10 scientific projects governed by the Ministry of Science and Technological Development, the Republic of Serbia, and international projects concerning food science and innovation in food sector as a researcher, task leader and leader of project. She was organizing training related to knowledge transfer to the food industry, SME, food producers in a frame of CEI project.
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.
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.