RESEARCH FIELD

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.