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: Food and feed safety. Valorization of by-products and bio-waste from the food industry in order to improve production processes or create a novel functional product. Experience in the use of different decontamination techniques with a focus on biosorption. Within the accredited laboratory FINSLab, responsibility for the trade quality section-sugar beet quality examination and lead analyst of the atomic absorption spectrometry.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Evaluation of the effect of process parameters on the animal feed quality. Optimization of specific technological operations, as well as of the complete process of animal feed production. Determination of physical and chemical characteristics, as well as the microbiological quality of raw materials and final products of the animal feed production process. Air classification of raw materials in feed and food technology.
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: Food and feed safety. Food and feed safety, with a focus on chemical contaminants such as mycotoxins: development, optimization, and validation of different analytical methods (HPLC-DAD/FLD/MS-MS; ELISA); mycotoxin occurrence in relation to weather conditions; reduction measures. Experience as a lead analyst for ELISA technique and liquid chromatography (DAD/FLD/ELSD) within the accredited Laboratory for Technology, Quality and Food Safety (FINSLab).
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. PhD student at the Faculty of Technology, University of Novi Sad. The field of her research is oilseeds, vegetable oils and fat processing technology. The topic of her doctoral dissertation is based on the characterization of rapeseed oil, the valorisation of secondary products of the oil industry in order to obtain high-value components and the creation of new functional products.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. PhD student - food engineering at the Faculty of Technology, University of Novi Sad. Research in the field of postharvest technologies of fruits and vegetables and development of food products with added value.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Development of a whole range of pumpkin-based functional food products with added value. Application of new extraction methods in order to preserve bioactive compounds, with emphasis on carotenoids. Developing methods for determining the bioactivity and bioavailability of a variety of products.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Examination of the chemical composition and biological activity of various plants and their products. Experience in working with several analytical methods, among which stand out: ion exchange chromatography (IEC), high performance liquid chromatography (HPLC), liquid chromatography with mass spectrometry (LC-MS), and assessment of antioxidant activity of extracts and secondary biomolecules from different plants. Participant in the Gut Friendly Carbs project within the Program IDEAS of the Science Fund of the Republic of Serbia.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Several years of working experience in the processed meat industry and the development of new products of animal origin. Also, as the leader of the HACCP team, he was involved in the process of managing quality standards according to Codex Alimentarius guidelines. He is currently a student of doctoral academic studies, Study Program: Food Engineering, at the Faculty of Technology, Novi Sad, University of Novi Sad. Focus on developing new products of animal origin with biologically active compounds and sensory analysis of food.