Short biography:

Date and place of birth: December 1, 1978, Novi Sad

She graduated from the Faculty of Technology in Novi Sad in 2004. In 2005, she defended her master’s thesis in the field of food quality and safety. She completed her doctoral dissertation titled “The Impact of Thermal Processing on the Nutritional Value and Oxidative Stability of Oil from Hull-Less Pumpkin Seeds (Cucurbita pepo L.)” in 2011 at the Faculty of Technology in Novi Sad.

Contacts:

Research areas:

• Nutrition
• Food Technology
• Sensory Analysis
• Gastronomy

Subjects:

Undergraduate studies:

• Nutrition
• Technology of Food Products
• Standardization and Quality in Hospitality
• Basics of Food Sanitation in Hospitality
• Alternative Methods of Nutrition
• Gastronomic Meat Processing
• Mass Catering

Master’s studies:

• Sensory Analysis of Food and Beverages

PhD studies:

• Food Safety Management in Hospitality

Other important information:

Foreign languages: English

Membership in organizations:

• Member of the expert team for awarding the “Best of Vojvodina” label for oil industry products (2005)
• Member of the commission for standards and related documents KS E034-2,11, seeds and fruits of oilseeds, vegetable and animal fats and oils, and their by-products, as part of the expert body of the Institute for Standardization of Serbia, Belgrade (since 2013)
• Participation in educational seminars:
  • Seminar on HACCP system principles in hospitality and catering, Department of Geography, Tourism, and Hospitality, Faculty of Natural Sciences. Seminar leader: Dr. Dragan Tešanović, Full Professor.

Projects:

• “Eco-schools as a model and tool for education for sustainable development” – Provincial Secretariat for Higher Education and Scientific Research, no. 114-451-741/2015, Project leader Dr. Miladin Kalinić
• “Waste in Sustainable Hospitality of Vojvodina” – Provincial Secretariat for Higher Education and Scientific Research, no. 142-451-2535/2019, Project leader Dr. Vesna Vujasinović

Selected references:

1. Vujasinović V., Radočaj O., Dimić E. (2012): Optimization of hull-less pumpkin seed roasting conditions using response surface methodology. Journal of Food Science, 77 (5), C532-C538. DOI: 10.1111/j.1750-3841. 2012. 02675.x. ISSN: 0022-1147.
2. Radočaj O., Dimić E., Vujasinović V. (2012): Development of a hull-less pumpkin (Cucurbita pepo L.) seed oil press-cake spread. Journal of Food Science, 77 (9), C1011-C1017. DOI: 10.1111/j.1750-3841.2012.02874.x. ISSN: 0022-1147.
3. Radočaj O., Vujasinović V., Dimić E., Basić Z. (2014): Blackberry (Rubus fruticosus L.) and raspberry (Rubus idaeus L.) seed oils extracted from dried press pomace after long-term frozen storage of berries can be used as functional food ingredients. European Journal of Lipid Science and Technology, 116 (8), 1015-1024. DOI: 10. 1002/ejlt.201400014. ISSN: 1438-7697.
4. Vujasinović V., Đilas S., Dimić E., Romanić R., Takači A. (2010): Shelf life of cold-pressed pumpkin (Cucurbita pepo L.) seed oil obtained with a screw press. Jurnal of the American Oil Chemists Society, 87,1497-1505. DOI: 10.1007/s11746-010-1630-x. ISSN: 0003-021X.
5. Vujasinović V., Djilas S., Dimić E., Basić Z., Radočaj O. (2012): The Effect of Roasting on the Chemical Composition and Oxidative Stability of Pumpkin Oil. European Journal of Lipid Science and Technology, 114 (5), 568-574. DOI: 10.1002/ejlt.201100158. ISSN: 1438-7697.
6. Radočaj O., Dimić E., Diosady L.L., Vujasinović V. (2011): Optimizing the texture attributes of a fat-based spread using instrumental measurements. Jounal of Texture Studies, 42, 394-403. DOI: 10.1111/j.1745 -46 03.2011.00300.x. ISSN 0022-4901.
7. Radočaj O., Dimić E., Diosady L. L., Vujasinović V. (2017). Use of hull-less pumpkin (Cucurbita pepo-L) seed oil press-cake in gluten-free cookies: nutritional and mineral profile. Agro Food Industry Hi-tech, 28 (2), 28-31. ISSN: 1722-6996.
8. Popov-Raljić J., Laličić-Petronijević J., Dimić E., Popov V., Vujasinović V., Blešić I., Portić M. (2013): Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. Hemijska Industrija, 67 (5), 781-793. DOI: 10.2298/HEMIND120903004P. ISSN: 0367-598X.
9. Dimić E., Premović T., Radočaj O., Vujasinović V., Takači A. (2018): Influence of seed quality and storage time on the characteristics of cold-pressed sunflower oil: impact on bioactive compounds and color. La Rivista Italiana delle Sostanze Grasse, 95 (2-3), 23-36. ISSN: 0035-6808.
10. Dimić E., Vujasinović V., Radočaj O., Borić B. (2013): Sensory evaluation of commercial fat spreads based on oilseed and walnut. APTEFF, 44, 21-30. DOI: 10.2298/APT1344021D. ISSN: 1450-7188.