RESEARCH AREA: Izolacija, karakterizacija i primena nutraceutika
RESEARCH AREA: Izolacija, karakterizacija i primena nutraceutika
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. Development of functional food by extrusion technology physical, chemical, and sensory characterization of extrudates and food products of animal origin Technological coordinator for meat and meat products, eggs and egg products, fish and fish products, milk and milk products, oils and fats, and oilseeds.
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: 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: Isolation, characterization and application of nutraceuticals. PhD student. The research focus is directed toward the development of functional food products with the addition of sprouts. Determining the microbiological image of the products and applying different extraction methods to obtain the phytonutrient profile of the product. Development of methods for determining the bioavailability and bioactivity of various compounds. Technological coordinator for grain and mill products within FINSLab.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Application of sourdough fermentation in cereal- and pseudocereal-based products, development of functional ceraeal- and pseudocereal-based products. Technological coordinator for grain and mill products, protein products, starch and starch products, cocoa products, chocolate, cream products, candy products and cocoa butter (FINSLab).
RESEARCH AREA: Food and feed safety. Microbiology of food products intended for humans and animals (microbiological safety analysis and food quality control). Biofilm phenomenon, pathogen control, and sanitation in the food industry. Utilization of food waste in the development of new microbiological media. Analyst in the microbiological laboratory within FINSLab.