Short biography:

Date and place of birth: 25.12.1985 Novi Sad
She graduated from Gastronomy in 2008. She defended her master’s thesis in the field of hotel management with a focus on gastronomy in 2010. She defended her Ph.D. dissertation, Vojvodina, as the Destination of Gastronomic Tourism, in January 2014 as the first Doctor of Science in Gastronomy.

Contact:

Phone: +381 21 450602
Email: bojana.kalenjuk@dgt.uns.ac.rs and bojanakalenjuk@yahoo.com
Consultation: Mondays, 12:00 – 14:00 and Thursdays, 11.00 – 13, first floor, office GIS 1 (with prior appointment by email)

Work positions:

• 2008 – 2011 Research Trainee on the Chair of Hotel Management at the Department of Geography, Tourism, and Hotel Management at the Faculty of Sciences, University of Novi Sad.
• 2011 – 2012 Researcher Associate on the project: Improvement and development of hygienic and technological production procedures food animal origin with the goal of getting quality and safe products competitive on the world market (046009) on Chair of Hotel Management at the Department of Geography, Tourism, and Hotel Management at the Faculty of Sciences, University of Novi Sad.
• 2012 – 2014 Teaching Assistant on the Chair of Hotel Management at the Department of Geography, Tourism, and Hotel Management at the Faculty of Sciences, University of Novi Sad.
• 2014 – 2019 Assistant Professor on the Chair of Gastronomy at the Department of Geography, Tourism, and Hotel Management at the Faculty of Sciences, University of Novi Sad.
• 2019 Associate Professor on the Chair of Gastronomy at the Department of Geography, Tourism, and Hotel Management at the Faculty of Sciences, University of Novi Sad.

The field of science research:

• Gastronomy, gastronomic tourism, catering, food and a drink

Courses taught:

Undergraduate studies:

• National gastronomy
• The basics of bakery and pastry
• Gastronomy culture and tradition
• Gastronomic aesthetics

Masters studies:

• Great World Cuisines

Ph.D. studies:

• Local food in the global tourist offer

The rest of the important information

• Foreign languages: English
• Membership in organizations: Culinary Federation of Serbia (KFS); Association of Chefs and Cooks of Serbia (AŠKS),
• WACS –  World Association of Chefs’ Societies judge with B license

Selected Projects:

• Improvement and development of hygienic and technological procedures in the production of foodstuffs of animal origin to obtain quality and safe products competitive on the world market (III 046009), Ministry of Education, Science and Technological Development of the Republic of Serbia, 2011 – 2020.
• EDEN, Gastronomic Destinations of Serbia, Tourist Organization of Serbia, 2015.
• Ethnic groups of Vojvodina in the 21st century – state and sustainability perspectives, Provincial Secretariat for Higher Education and Scientific Research, A.P. Vojvodina, 2016 – 2020.
• Agricultural, food, and gastronomic products in developing tourism in Vojvodina focused on authentic and health-safe food, Provincial Secretariat for Higher Education and Scientific Research, AP Vojvodina, Project manager, 2017-2018.
• Digital guide to tourist attractions of Vojvodina, Provincial Secretariat for Higher Education and Scientific Research, AP Vojvodina, 2017 – 2018.
• Effects of rural tourism development in Vojvodina, Provincial Secretariat for Higher Education and Scientific Research, AP Vojvodina, 2018 – 2019.
• Waste in sustainable catering, Provincial Secretariat for Higher Education and Scientific Research, A.P. Vojvodina, 2019 – 2020.
• Improving the sustainability of the production of traditional food products of Vojvodina through an innovative approach to placement in the tourist and catering offer, Provincial Secretariat for Higher Education and Scientific Research, AP Vojvodina, 2021 – 2024.
• The sustainability of Vojvodina’s gastronomic heritage in catering and its importance in the region’s tourism development, Provincial Secretariat for Higher Education and Scientific Research, A.P. Vojvodina, Project manager, 2022 – 2023.
• The importance of gastronomic identity in the development of the hospitality and tourism offer, Provincial Secretariat for Higher Education and Scientific Research, AP Vojvodina, 2023 – 2024

Selected references:

1. Kalenjuk , B. (2016). National Gastronomy Department of Geography, Tourism, and Hotel Management at the Faculty of Sciences, University of Novi Sad.
2. Kalenjuk B. , Radivojević , G. (2020). Practicum from National Gastronomy. Department of Geography, Tourism, and Hotel Management at the Faculty of Sciences, University of Novi Sad
3. Kalenjuk, B., Tešanović, D., Gagić, S., Knežević, M. (2014). Importance of Food with Protected Origin and Attitudes of Employees Towards the Development of Gastronomic Tourism. Tourism Education Studies and Practice, 3/3, 99-107.
4. Kalenjuk, B., Tešanović, D., Gagić, S., Erdeji, I., Banjac, M. (2015). Offer of authentic food as a condition for gastronomic tourism development. The European Journal of Applied Economics, 12/2, 27-34. DOI: 10.5937/ejae12-9139
5. Kalenjuk Pivarski, B., Tekić, D., Šmugović, S., Banjac, M., Novaković, A., Mutavdžić, B., … & Marić, A. (2023). Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities. Foods, 12(12), 2338. DOI: 10.3390/foods12122338
6. Kalenjuk Pivarski, B., Šmugović, S., Tekić, D., Ivanović, V., Novaković, A., Tešanović, D., … & Vukelić, N. (2022). Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry. Sustainability, 14(20), 13553. DOI: 10.3390/su142013553
7. Kalenjuk Pivarski, B., Grubor, B., Banjac, M., Đerčan, B., Tešanović, D., Šmugović, S., … & Stošić, T. (2023). The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development. Heritage, 6(4), 3402-3417. DOI: 10.3390/heritage6040180
8. Kalenjuk Pivarski, B., Tekić, D., Šmugivić, S., Novaković, A., Ivanović, V., Petrović, M., … Tešanović, D. & Maravić, N. (2023). Traditional Food Products on the Local Market-Consumption Conditional on the Characteristics of Management and Restaurant Facilities in Tourism of Vojvodina (Serbia). Frontiers in Sustainable Food Systems, 7, 1259806. DOI: 10.3389/fsufs.2023.1259806
9. Kalenjuk Pivarski, B., Banjac, M., Šarenac, N., Šmugović, S., Mlinarević, P., Ivanović, V., … Tešanović, D. & Jaraković, S. G. (2024). The Influence of Gastronomic Identity Factors on the Food Tourism Development in the Republic of Serbia and Bosnia and Herzegovina. Frontiers in Nutrition, 10, 1335943. DOI: 10.3389/fnut.2023.1335943
10. Tešanović, D., Krasavčić, M., Kalenjuk, B., Portić, Gagić, S., (2014). The influence of the structure of employees on sensory quality of restaurants food, British Food Journal, 116/3, 527 – 543. DOI: 10.1108/BFJ-05-2012-0112

Availability of scientific data: Scholar.google, Kobson, ResearchGate, and knr.uns.ac.rs (APVNT number 3084).