Dr. Mirjana Pešić

Dr. Mirjana Pešić

mpesic@agrif.bg.ac.rs

Academic title: Full Professor

Principal investigator (PI)

Date of birth: 22. December 1971, Belgrade, Serbia

Institution: University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Chemistry and Biochemistry (SRO acronym: AGRIF),  Nemanjina 6, 11080 Belgrade, Serbia

Dr. Mirjana Pešić is the Full Professor at the Institute of Food Technology and Biochemistry of the AGRIF. She earned BSc in Food Technology (1996) and MSc (2003) in Biochemistry in Food Technology at the Faculty of Agriculture, University of Belgrade and  PhD in Biochemistry (2011), Faculty of Chemistry, University of Belgrade. The scientific research is focused on food constituents, biochemical transformation during food processing, bioactive compounds of food, functional and techno-functional properties of food, food digestion, and knowledge transfer to the food industry. She is author and co-author of more than 200 scientific papers in total (80 peer-reviewed articles and 4 chapters), two technical solutions, 3 university textbooks, 2 student handbooks and 2 Strategic Research and Innovation Agenda. Her articles have been cited more than 1300 times, h-index is 20 (Scopus data base). She held several invited lectures at international workshops and international congresses/conferences. She has reviewed for more than 15 top scientific journals and was a guest editor in Biomolecules, review editor for Food Chemistry in Frontiers in Nutrition, reviewer of 2 technical solutions for the Ministry of Education, Science and Technological Development of the Republic of Serbia. She participated in 10 scientific projects governed by the Ministry of Science and Technological Development, the Republic of Serbia, and 11 international projects concerning food science and innovation in the food sector as a researcher, task/WP leader, and the leader of the AGRIF team. She was in organizing and scientific committees of international congresses and president of the Scientific Committee of the UNIFood2020 and UNIFOOD2021 Conferences. She organized training workshops for traditional food producers and processors, industrial panels for SMEs on Food chain management and stakeholder workshops in a frame of TRAFOON, CAPINFOOD and SMARTCHAIN Projects. She is a founder and member of the Serbian Association of Food Technologists (SAFT), a member of Serbian Chemical Society, Serbian Nutrition Society, COLOSS, and she is GHI Ambassador for Serbia. She has engaged as a mentor of 3 PhD and 7 MSc theses and experimentally contributed to a total of 12 PhD and 6 MSc theses.

Awards, prizes, fellowships:

  1. “The best in Agrobusiness” – gold medal for the master thesis at 74th International Agricultural Fair in Novi Sad, 2007.
  2. The First Prize for a poster presentation at the 39th Croatian Dairy Experts Symposium in Opatia, 2011.
  3. The second award (as a mentor of the awarded student) for the  presentation of the paper at the 10th International Conference of Students of Agronomy, University of Kragujevac, Faculty of Agrоnomy in Čačak, 2017.
  4. Co-author of the awarded scientific article by the Faculty of Agriculture, University of Belgrade published in the field of food science and technology for 2021 year.  

List of five publications relevant to the FANPRO project:

  1. Pešić, M.B., Milinčić, D. D., Kostić, A. Ž., Stanisavljevic, N. S., Vukotić, G. N., Kojić, M. O., Gašić, U. M., Barać, M. B., Stanojević, S. P., Popović, D. A., Banjac, N. R., Tešić, Ž. Lj. (2019):  In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected? Food Chemistry (IF2019=6.306), 284:28-44 http://dx.doi.org/10.1016/j.foodchem.2019.01.107
  2. Pesic, M. B., Barac M. B., StanojevicS. P., Vrvic M. V. (2016): Heat-induced casein-whey protein interactions in caprine milk: whether are similar to bovine milk? In Series: Food Engineering Series, Book: Emerging and Traditional Technologies for Safe, Healthy and Quality food,  Nedovic V., Raspor P., Tumbas V. and Barbosa-Cánovas G. (Eds.). Chapter 9. 163-175 ISBN: 978-3-319-24038-1 https://doi.org/10.1007/978-3-319-24040-4_9 
  3. Milinčić D. D., Popović A. D.,Lević, S. M., Kostić, A. Ž., Tešić Ž. Lj.  Nedović V. A. and Pešić, M. B. (2019):Application of polyphenol-loaded nanoparticles in food industry. Nanomaterials, (IF2019=4.324), 9 (11): 1629  https://doi.org/10.3390/nano9111629
  4. Stanojevic S.P., Barać, M.B., Pešić, M.B., Vucelic-Radovic, B.V (2020): Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process. LWT – Food Science and Technology, (ISI IF2019=4.006), 109309 https://doi.org/10.1016/j.lwt.2020.109309  
  5. Milinčić, D.D., Kostić, A. Ž., Špirović Trifunović, B. D., Tešić, Ž. Lj., Tosti, T.B., Dramićanin, A. M., Barać, M.B., Pešić. M. B. (2019): Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value. Journal of Serbian Chemical Society (IF2019=1.097) 84(0): 1-15   https://doi.org/10.2298/JSC190713117M  

List of relevant previous projects or activities, connected to the subject of FANPRO project:

2019-2021: Innovative health-promoting dry food matrices with enhanced functionality“ – PROBIBARS, EUREKA, No E!11788, 2019-2021, leader of the team from AGRIF

2018-2021: “Towards innovation-driven and smart solutions in short food supply chains” –SMARTCHAIN, H2020, Grant agreement No. 773785, 2018-2021,hub manager and task leader

2011-2019: Use of plant sources of protein, dietary fiber and antioxidants in food production, Ministry of Education Science and Technological Development of Republic of Serbia, Grant agreement No. TR 31069, WP leader.

2011-2019: Improvement and development of hygienic and technological procedures in the production of animal origin foodstuffs in order to obtain quality and safe products that are competitive on the world market, Ministry of Education Science and Technological Development of Republic of Serbia, Grant agreement No. III 46009, Participant

2013-2016: “Traditional Food Network to improve the transfer of knowledge for innovation”– TRAFOON, FP7, Grant agreement No. 613912, 2013-2016,WP leader