Professional training • 2008. Completed Thermo Fisher Scientiffic Application Training fo MC Products covering: MARS, Rheoscope, CTC and Caber • 2009. Statistical Aspects of Food Safety Control Systems seminar financed by Austrian Development Cooperation • 2009. Technical requirements of quality assurance in laboratories: Traceability- measurement uncertainty - method validation - training course by Association for Development of Quality Management • 2013. CAPINFOOD – Knowledge transfer course • 2014. Institute for standardization of Serbia, The basics of international, European and national standardization seminar • 2015. User's training on use and application of Chopin equipment for grain and flour quality control, Chopin, France • 2015. “New trends and technologies in analysis for cereal industry” – seminar organized by Labena, Belgrade, Serbia • 2016. Innovative technologies for advanced food processing - research training at Teagasc Food Research Centre – Ashtown (one month) • 2016. Application of imaging techniques in the study of food structure - research training at Teagasc Food Research Centre – Moorepark (one month) • 2017: Probiotics for food industrial applications - research training at University of Bologna, Italy (one month) I• Participation in international projects: o 2021-2025: Climate Resilient Orphan croPs for increased DIVersity in Agriculture - CROPDIVA horizon programme H2020-EU.3.2.1. (contract number: 101000847). (participant) o 2020-2022.: Redesigning the exploitation of small grains genetic resources towards increased sustainability of grain-value chain and improved farmers’ livelihoods in Serbia and Bulgaria - GRAINEFIT – Fourth Call for Proposals of the Benefit-sharing Fund of the FAO International Treaty on Plant Genetic Resources for Food and Agriculture (contract number: PR-166) (participant) o 2019-2023. COST CA18101 entitled: “SOURDOugh biotechnology network towards novel, healthier and sustainable food and bIoproCesseS” (SOURDOmICS) as a Management Committee member. o 2016 – 2018: Bilateral cooperation Serbia - Germany - "Pulsed electric field as a valuable novel technology for the increasing efficacy and sustainability of food processing" (participant) o 2015 – 2018: HORIZON2020-TWINN-2015 - GA No. 692276 - "Innovative Food Product Development Cycle: Frame for Stepping Up Research Excellence of FINS – FOODstars" (participant) o 2018 – 2020: Traditional and Standard Quality - TASQ (Intereg-IPA CBC HUSRB/1602/41/0146) (participant) o 2011-2014: FP7-KBBE-2010-4 Proposal No 266331 Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct, convenient foods enhancing health in population groups at risk of poverty - CHANCE (participant) o 2012-2013. - Integrated program activities "Pavle Savić" between Serbia and France: Inclusion of modified starches in bread processing: multi-scale investigation on bread structure during processing and impact on final bread quality (project no. 680-00-132/2012-09/17) (participant) o 2013-2016: COST TD1104 entitled: “European network for development of electroporation-based technologies and treatments (EP4Bio2Med) as a Management Committee member. o 2012-2014: COST FA1001 entitled: “The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure” as a Management Committee Substitute member Skills • Quality and safety requirements for protein products, cereals and cereal products, starches and starch products, cocoa products, chocolate, cream products and candy products • Food legislation and labeling in accordance with EU legislation • Experienced in fundamental (Haake MARS rheometar, Haake CaBER extensional rheometer, Ta.XT.plus Texturometer) and applied (Chopin Alveograph, Mixolab and Reofermenthometer, Brabender Farinograph, Amylograph i Ekstensograph, Perten Micro-doughLAB and Glutomatic) rheology equipment, • Working experience in laboratory for chemical analysis • Thermal Analysis: Differential Scanning Calorimetry – DSC 204 F1 Phoenix - Netzsch-Gerätebau, Germany • Bakery product development - Pilot Bakery Plant • Languages: Serbian (native), English (excellent), German (basic knowledge) • MS Office, Photoshop, Corel Draw, Statistica, Origin Lab, ImageJ Research interests Applied and fundamental food rheology, cereal quality and processing, functional food technology, modern trends in food product development, food engineering, quality and safety of plant-based (plant-derived) food