Dr. Sladjana Stanojević

Dr. Sladjana Stanojević

sladjas@agrif.bg.ac.rs

Academic title: Full Professor

Participant: participant of work packages: WP1-task 1.1.; WP2-task 2.1. and 2.3.; WP3-task 3.1. ; WP4; WP5-task- 5.2.; 5.3 and 5.4.; WP6-task 6.1. and 6.2.

Date of birth: 22. August 1965, Ćuprija, Serbia

Institution: University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Chemistry and Biochemistry,  Nemanjina 6, 11080 Zemun, Serbia

Dr. Sladjana Stanojevic – Full Professor at the University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Chemistry and Biochemistry. The scientific research is focused on nutritional properties of food, food constituents and biochemical transformation during food processing, bioactive compounds of food, functional and techno-functional properties of food, food digestion and principles of nutrition. She is author and co-author of more than 130 scientific papers in total, two technical solutions, 1 university textbooks, 2 student handbooks and monograph of national and international importance. She held invited lectures and participation in national and international congresses/conferences. She has reviewed for more than 20 top scientific journals. She participated in 11 scientific projects governed by the Ministry of Science and Technological Development, the Republic of Serbia, and 5 international projects concerning food science as a researcher and leader of the group. She was in scientific committees of international congresses of the Scientific Committee of the UNIFood2021 Conference.  She is a member of the Serbian Association of Food Technologists (SAFT), a member of Serbian Chemical Society, Serbian Nutrition Society and Global Harmonization initiative. 

Awards, prizes, fellowships:

  1. She is the winner of the annual award of the Belgrade Chamber of Commerce for the best doctoral dissertations in the school year 2007/08 at the University of Belgrade.
  2. With her associates at the symposium with international participation (in Opatija – The 39th Croatian Dairy Experts Symposium) she won the First Prize (IUPAC) for a poster presentation of her work, in 2011.
  3. As a mentor of undergraduate student Milica Pešić, he won the second prize for the presentation of student work at the 12th International Conference of Students of Agronomy, University of Kragujevac, Faculty of Agriculture in Čačak, 2021.

List of five publications relevant to the FANPRO project:

  1. Stanojevic P.S.; Barać, B.M.; Pešić, B.M.; Vucelic-Radovic V.B. Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process. LWT – Food Science and Technology, 2020, 126, 109309. DOI: doi.org/10.1016/j.lwt.2020.109309
  2. Pesic M.B.; Barac M.B.; Stanojevic S.P.; Vrvic M.V.: Effect of pH on heat-induced casein-whey protein interactions: a comparison between caprine milk and bovine milk, International Dairy Journal, 2014, 39, 178-183. DOI:doi.org/10.1016/j.idairyj.2014.06.006
  3. Stanojevic P.S.; Barac B.M.; Pesic B.M.; Vucelic- Radovic V.B.: Composition of proteins in okara as a by-product in hydrothermal processing of soymilk, Journal of Agricultural and Food Chemistry, 2012,60, 9221-9228. DOI: dx.doi.org/10.1021/jf3004459
  4. Stanojevic P.S.; Barac B.M.; Pesic B.M.; Vucelic- Radovic V.B.: Assessment of soy genotype and processing method on quality of soybean tofu, Journal of Agricultural and Food Chemistry, 2011, 59(13), 7368-7376. DOI:dx.doi.org/10.1021/jf2006672 
  5. Pesic M.; Barac M.; Vrvic M.; Ristic N.; Macej O.; Stanojevic S.: Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE, Food Chemistry, 2011, 125, 1443–1449. DOI:10.1016/j.foodchem.2010.10

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

1. Research cycle – 2008-2022.

“Improvement and development of soybean breeding and technology” – Project of the Ministry of Science, Technology and Development, Belgrade, within the National Program of Biotechnology and Agroindustry, TR31005. Head of the group.

2. Research cycle – 2013-2016.

FP7-REGPOT-AREA, Grant Agreement No. 316004.  “Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade”. Participant.

3. Research cycle – 2008-2011.

“Application of high temperatures in the production of hard cheeses with the aim of greater use of milk protein in relation to the traditional method of production with the addition of medicinal herbs” – Project of the Ministry of Science, Technology and Development, Belgrade, within the National Program of Biotechnology and Agroindustry, TR2004. Participant.