Date and place of birth: 03.10.1980., Novi Sad
Goran Radivojević is Head Chef instructor at the Chair of Gastronomy – Department of Geography, Tourism and Hotel Management at the Faculty of Science, University of Novi Sad, Serbia. He acquired culinary knowledge and skills during the past 20 years at the Dorchester Hotel in London, restaurants in Prague and Novi Sad. Since 2015, he has been working as Chef Instructor of Chair of Gastronomy, transferring knowledge to the students. He also mentors students on Culinary International and State Competitions, where he has also been a participant.
Contact:
Email: goran.radivojevic@dgt.uns.ac.rs and radivojevic.g@gmail.com
Consultation: Mondays, 14:00 – 15:00, office GIS 4 (with prior appointment by email)
Working Experience
- 2015 – present Head Chef Instructor – University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hospitality, Chair of Gastronomy
- 2011-2015 Culinary Training Teacher – University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hospitality, Chair of Gastronomy
- March – October 2011 Restaurant, “Pomodoro Rosso”, Novi Sad, Serbia
- 2010-2011 Restaurant “Zlata Ulicka”, Italian cuisine, Prague, Czech Republic 2008-2010
- Restaurant “Rouge”, French cuisine, Novi Sad, Serbia
- 2007-2008 Restaurant “Orchid”, Asian cuisine, Novi Sad, Serbia
Research area:
- Gastronomy, Food safety, Waste management, Food and drink
Projects:
- “Biotchological tools for optimization of short and medium chai carbohydrate content in cereal-based food to prevent gastrointestinal disorders”, “IDEJE” program, Science Fund of the Republic of Serbia, member.
- “The connection between the German gastronomic identity and the hospitality and tourism offer in Vojvodina”, AP Vojvodina project, member.
- “Nutritional, sensory and gastronomic potential of the invasive species of Cancer Faxoniuslimosus in the function of sustainable development of the hospitality and tourism sector of AP Vojvodina”, AP Vojvodina project, member.
- “Local grain in the function of the development of Vojvodina’s gastronomic offer”, AP Vojvodina project, member.
- “Sustainability of Vojvodina’s gastronomic heritage in catering and its importance in the development of tourism in the region”, AP Vojvodina project, member.
- “Analysis of the acceptability of fruit juices with added value by consumers in order to improve the competitiveness of the hospitality and tourism offer of AP Vojvodina”, AP Vojvodina project, article.
Foreign languages: English
Other:
- President of the Board of the Culinary Federation of Serbia.
- Member of the Board of the Association of Chefs-Cooks of Serbia.
- Honorary member of the Association of Chefs of Azerbaijan.
- Realizer of professional seminars organized by the Department of Gastronomy.
- Mentor of the junior culinary team of Serbia.
- Realizer of practical educational workshops for young chefs.
- Participant in the finals of the “Global Chef Challenge 2024” competition in Singapore.
Scientific results
- Total number of references: 40 scientific papers, 1 practicum.
Selected references:
- Torbica, A.; Vujasinović, V.; Radosavljević, M.; Radivojević, G.; Milovanović, I. FODMAPs—
Unknowns for Consumers: First Survey in Serbia. Nutrients 2023, 15, 4693.
https://doi.org/10.3390/nu15214693 - Lazarevic, J.; Chabarkapa, I.; Rakita, S.; Banjac, M.; Tomičić, Z.; Skrobot, D.; Radivojević, G.;
Kalenjuk Pivarski, B.; Tešanović, D. Invasive Crayfish Faxonius limosus: Meat Safety,
Nutritional Quality and Sensory Profile. Int. J. Environ. Res. Public Health 2022, 19, 16819.
https://doi.org/10.3390/ijerph192416819 - Belović M, Torbica A, Vujasinović V, Radivojević G, Perović L, Bokić J. Technological
properties, shelf life and consumers’ acceptance of high-fibre cookies prepared with juice
processing by-products. Food Sci Technol Int. 2024 Mar 21:10820132241240329. doi:
10.1177/10820132241240329. - Kalenjuk Pivarski, B.; Grubor, B.; Banjac, M.; Đerčan, B.; Tešanović, D.; Šmugović, S.;
Radivojević, G.; Ivanovic, V.; Vujasinović, V.; Stošić, T. The Sustainability of Gastronomic
Heritage and Its Significance for Regional Tourism Development. Heritage 2023, 6, 3402-3417.
https://doi.org/10.3390/heritage6040180 - Vuksanovic, N.; Demirović Bajrami, D.; Petrović, M.; Raletić, S.; Radivojevic, G. Knowledge
About Food Safety and Handling Practices – Lessons from the Serbian Public Universities.
Slovenian Journal of Public Health 2022. 61. 145-154. 10.2478/sjph-2022-0020. - Ćirić, M., Tešanović, D., Kalenjuk-Pivarski, B., Ćirić, I., Banjac, M, Radivojević, G., Grubor,
B., Tošić, P., Simović, O., Šmugović, S. , Analyzes of the Attitudes of Agricultural Holdings on
the Development of Agritourism and the Impacts on the Economy, Society and Environment of
Serbia. Sustainability 2021, 13 (2021), 1379. DOI: 10.3390/su132413729. - Tešanović, D., Banjac, M., Kalenjuk, B., Radivojević, G., The impact of the names of dishes on
the guest choice of restaurant food, SITCON 2016-Singidunum International Tourism
Conference SITCON, Belgrade: Univerzitet Singidunum, ( 2016), pp. 169-173. ISBN: 978-86-
7912-641-2. DOI 10.15308/Sitcon-2016-169-173. - Kalenjuk, B., Tešanović, D., Banjac, M., Gagić, S., Radivojević, G., Offer structure and design
of the menu in hospitality industry. 23. Congress Tourism and Hospitality Industry 2016: Trends
and challenges, April 28-29, Opatija. Faculty of Management in Tourism and Hospitality,
(2016) pp. 133-143. ISSN 1848-4581. - Knežević, A., Grubor, B., Kalenjuk, B., Šmugović, S., Banjac, M., Radivojevic, G., Correlation
of Implementation of Principles and Functions of Management in Hospitality Business.
Tourism, Volume 25, (2021), No 3, pp 149-160. DOI: 10.5937/turizam25-33118. - Belović, M., Torbica A., Vujasinović, V., Radivojević, G., Cvetanović Kljakić, A.,
Radosavljević, M., Šojić, B., Tomović, V. Tea pastry made from spelled flour, triticale, rye and
barley, enriched with dietary fiber and colored with natural colors that come from the byproducts
of fruit and vegetable processing, Novi Sad, 2022.