Loess Research Group

September 29, 2026

CTTH 2024 eng

September 29, 2026

Gastronomy research team

In addition to their teaching obligations, the members of the Chair of Gastronomy are also involved in many scientific activities. Scientific research is in the fields of: food (production and all aspects of quality), nutrition (proper and alternative; social and commercial) and gastronomy. Members of the Chair are engaged in IPA, national and provincial projects and provide training services on doing business according to the principles of the HACCP system in hospitality, as well as other training relevant to the quality of hospitality business in modern society (food and wine pairing, methods of thermal food processing, sensory quality of food and beverages).

Members of the Research Team:

  • PhD Dragan Tešanović, Full Professor
  • PhD Bojana Kalenjuk Pivarski, Full Professor
  • PhD Vladimir Puškaš – Associate Professor
  • PhD Vesna Vujasinović, Associate Professor
  • PhD Maja Banjac, Assistant Professor
  • PhD Goran Radivojević,  Skills Teacher
  • PhD Stefan Šmugović, Research Associate
  • PhD Snježana Gagić Jaraković, Assistant Professor
  • MSc Velibor Ivanović, Research Trainee
Contact:

Selected References and Projects

  • Tešanovic D., Krasavcic M., Kalenjuk B., Portić M., Gagić S. (2014). The influence of the structure of employees on sensory quality of restaurants food. British Food Journal, 3: 87-101.
  • Tešanovic D., Vuksanović N., Kalenjuk B., Vukić M., Gagić S. (2013). Danube tourist ships as an opportunity for export of agricultural and food products. Economics of Agriculture, 60(1): 179-194.
  • Tešanovic D., Kalenjuk B., Tešanović D., Psodorov Đ., Ristić Z., Marković V. (2011). Changes of biochemical and sensory characteristics in the musculus longissimus dorsi of the fallow deer in the early phase post-mortem and during maturation. African Journal of Biotechnology, 10(55): 11668-11675.
  • Blešić I., Tešanovic D., Psodorov Đ. (2011). Consumer Satisfaction and Quality Management in the Hospitality Industry in South-East Europe. African Journal of Business Management, 5(4): 1388-1396.
  • 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.
  • Tešanovic D., Vuksanović N., Kalenjuk B., Portić M. (2015). Tourist ships on the Danube as an opportunity for export of meat and meat products. Economics of Agriculture, 62(2): 527-542.
  • Vuksanović N., Tešanovic D., Kalenjuk B., Portić M., Knežević M. (2017). Socio-demographic characteristics as determinants of differences in perception of local gastronomy. Economics of Agriculture, 64(1): 359-373.
  • Tešanovic D., Krasavčić M., Kalenjuk B., Gagić S., Đeri L. (2018). The effect of the structure of management and employees on guest's satisfaction of restaurant products and services. Economics of Agriculture, 65(3): 1193-1210.
  • Rabrenović B., Vujasinović V., Novaković M., Čorbo S., Basić Z. (2016). Uporedni prikaz nutritivne vrednosti hladno presovanih ulja semena uljane tikve (Cucurbita pepo L.) različitog porekla. Hemijska Industrija, 70(1): 59-65.
  • Vuksanović N., Tešanovic D., Kalenjuk B., Portić M. (2019). Gender, Age and Education differences in food consumption within a region – Case studies of Belgrade and Novi Sad (Serbia). Acta Geographica Slovenica, 59(2): 71-80.
  • Tešanovic D., Banjac M., Kalenjuk B., Radivojević G. (2016). The impact of the names of dishes on the guest choice of restaurant food. SITCON 2016 – Singidunum International Tourism Conference, Beograd: Univerzitet Singidunum, 30. Septembar 2016: 169-173.
  • Kalenjuk B., Obrenović D., Radivojević G., Gašparovski G. (2019). Molekularna gastronomija kao važan segment moderne gastronomije u ugostiteljstvu Srbije. Turističko poslovanje, 24.
  • Banjac M., Tešanovic D., Cvetković B. (2017). The importance of the relations between agricultural facilities and hospitality facilities for the development of the region tourism. 17th Contemporary Trends in Tourism and Hospitality „New spaces in cultural tourism“, 1-2 September 2017, Novi Sad, Serbia.
  • Improvement of quality and expansion of the range of bakery and confectionery products through the use of medicinal and aromatic herbs and their isolates (2005–2007). Project leader: Dr. Đorđe Psodorov.
  • Development of new functional food products with medicinal and aromatic herbs for the needs of the bakery industry (2002–2004). Leader: Dr. Đorđe Psodorov.
  • Standardization of dish norms in student and pupil centers of Serbia (2010–2011). Leader: Dr. Dragan Tešanović.
  • Improvement and development of hygienic and technological procedures in the production of food of animal origin with the aim of obtaining 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). Leaders: Dr. Lazar Turubatović, Dr. Mirela Iličić.
  • EDEN 2015 – Selection of the gastro destination of Serbia (2015). Leader: Tourist Organization of Serbia.
  • Agricultural, food and gastronomic products in the function of tourism development of Vojvodina aimed at authentic and health-safe food, Provincial Secretariat for Higher Education and Scientific Research Activity (2017–2018). Leader: Dr. Bojana Kalenjuk.
  • Digital guide through tourist attractions of Vojvodina, Provincial Secretariat for Higher Education and Scientific Research Activity (2017–2018). Leader: Dr. Mirjana Mikalački.
  • Effects of rural tourism development in Vojvodina, Provincial Secretariat for Higher Education and Scientific Research Activity (2018). Leader: Dr. Kristina Košić.
  • Gender equality in the tourism economy of Vojvodina, Provincial Secretariat for Higher Education and Scientific Research Activity (2018–2019). Leader: Dr. Vuk Garača.
  • Ethnic groups of Vojvodina in the 21st century – state and perspectives of sustainability, Provincial Secretariat for Higher Education and Scientific Research Activity (2016–2020). Leaders: Dr. Tamara Lukić, Dr. Milka Bubalo–Živković.
  • Waste in sustainable hospitality, Provincial Secretariat for Higher Education and Scientific Research Activity (2019–2020). Leader: Dr. Vesna Vujasinović.
  • Cultural values of Ukrainians in Vojvodina in the function of tourism development, Provincial Secretariat for Higher Education and Scientific Research Activity (2019–2020). Leader: Dr. Bojana Kalenjuk.