Dr. Miroljub Barać

Dr. Miroljub Barać

baracm@agrif.bg.ac.rs

Academic title: Full Professor

WP3 coordinator and project participant

Date of birth: 28. November 1963, Paracin, Serbia

Institution: Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, 11080, Belgrade, Serbia

Dr. Miroljub Barać is a full professor at the Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade. He has been employed at the Faculty of Agriculture since 1988 (1988-1993 Assistant prentice; 1993-2002 Assistant; 2002-2007 Assistant professor; 2007-2012 Associate professor; 2007 to the present Full professor). He graduated at the Faculty of Agriculture (University of Belgrade) and got master (1993) and PhD (2002) degree at the same Faculty. As a full professor of Biochemistry he was elected in 2012. He is engaged in the following bachelor courses: Biochemistry, Undesirable Bioactive Components of Food and Soybean Processing Technology, as well as in a several courses at master and PhD studies. He was mentor of three doctoral dissertations and 5 master theses. He was also the member of committees for the defense of two PhD theses at the universities in the surrounding countries (1 at the University of Zagreb and 1 at the University of Sarajevo). His scientific work is based on research related to chemical and biochemical transformations of food constituents during processing, bioactive food components, functional and techno-functional characteristics of food components and the effect of digestion on individual food constituents. Independently and in collaboration with other authors, so far he has published 275 bibliographic units (133 peer-reviewed papers, 76 in the journals from the SCI list), three technical solutions, two monographs (Milk Proteins, Soy Protein Products), two student handbooks and one university textbook (Bioactive components of food). According to Scopus h index of Dr Barac is 21 and his articles are cited 1397 times. In the period of 2018-2020 he was member of Editorial Board of two international journals, Food research International and Helyon. Dr. Miroljub Barać was a reviewer for 15 journals from the SCI list (a total of 65 papers). As a reviewer of technical solutions he is engaged by the Ministry of Education, Science and Technological Development of the Republic of Serbia. During his career, he participated in 14 scientific projects financed by the Ministry of Education, Science and Technological Development of the Republic of Serbia. He is a member of the Serbian Chemical Society. He was a member of the program committee of the national conference “Milk and Milk Products” in 2004, 2005, 2006 and 2007, the International Expert Conference entitled “International Scientific-Expert Conference of Agriculture and Food Industry” organized by Ege University, Izmir- Turkey and the University of Sarajevo in 2013, 2015, as well as the international symposium “3rd International Symposium on traditional food from the Adriatic to the Caucasus”, held in Sarajevo in 2015.

Five publications relevant to the FUNPRO project:

  1. Barać, M., Sarić, Z., Vučić, T., Sredović Ignjatović, I., Milinčić, D., Špirović Trifunović, B., Smiljanić, M. (2021): Effect of ripening in brine and in a vacuum on protein, fatty acid and mineral profiles, and antioxidant potential of reduced-fat white cheese, Food technology and biotechnology, 59 (1), 44-55.
  2. Barac, M., Pesic, M., Zilic, S., Smiljanic, M., Ignjatovic, I.S., Vucic, T., Kostic, A., Milincic, D. The influence of milk type on the proteolysis and antioxidant capacity of white-brined cheese manufactured from high-heat-treated milk pretreated with chymosin (2019): Foods, 8 (4), art. no. 8040128.
  3. Barac, M., Vucic, T., Zilic, S., Pesic, M., Sokovic, M., Petrovic, J., Kostic, A., Ignjatovic, I.S., Milincic, D. (2019);The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses, Foods, 8 (3), art. no. 94
  4. Pešić, M.B., Milinčić, D.D., Kostić, A., Stanisavljević, N.S., Vukotić, G.N., Kojić, M.O., Gašić, U.M., Barać, M.B., Stanojević, S.P., Popović, D.A., Banjac, N.R., Tešić, Z. (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 284, 28-44.
  5. Kostić, A.Ž., Milinčić, D.D., Stanisavljević, N.S., Gašić, U.M., Lević, S., Kojić, M.O., Lj. Tešić, Ž., Nedović, V., Barać, M.B., Pešić, M.B. (2021): Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen, Food Chemistry, 351, art. no. 129310.

Previous projects of participants important for the FUNPRO project:

2002-2005:

New technologies for high-value products: functional food, High protein cheese – new technology, Ministry of Science, Technology and Development of RS, Participant.

2006-2010:

Standardization of production of semi-hard cheese based on milk protein co-aggregates, Ministry of Science, Technology and Development of RS, Participant.

2011-2014:

Improvement and development of hygienic and technological procedures in the production of food of animal origin in order to obtain quality and safe products competitive on the world market, Ministry of Science and Technological Development of the Republic of Serbia, Participant.

The use of plant sources of protein, dietary fiber and antioxidants in food production. RS Ministry of Science and Technological Development, Coordinator of WP.