Тitle, name and surname: Sonja Veljović, PhD
Role: Assistant Professor
Research field: Food Technology
Office number: 32
Е-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Time of consultations: Tuesday: 10-12h
Curriculum vitae: CV-српски; CV-english
Biography
Date and place of birth
13.03.1984. Vrnjačka Banja
Undergraduate studies
Faculty of Agriculture, University of Belgrade, graduated 2008
PhD studies
Faculty of Agriculture, University of Belgrade, PhD in 2015
Post-doctoral studies
I3N – Institute for Nanostructures, Nanomodeling and Nano fabrication, University of Aveiro, Portugal, 2017
Professional experience
Faculty of Hotel Management and Tourism in Vrnjačka Banja, University of Kragujevac, 2022–
Status of Assistant Professor obtained in 2022.
2017–2022: Senior Research Scientist, Institute of General and Physical Chemistry, Belgrade,
2017, three months Postdoc research grant, I3N – Institute for Nanostructures, Nanomodeling and Nano fabrication, University of Aveiro, Portugal,
2012–2017: Associate Research Scientist, Economics Institute, Belgrade,
2009–2012: Scholarship of the Ministry of Science and Technological Development, Republic of Serbia.
Teaching
- Food and Beverage Technologies (Bachelor level)
- Principles of producing healthy and safe food (Bachelor level)
- Enogastronomy (Bachelor level)
Research interests
- Food Science, Food Technology, Enogastronomy
References
- А. Smailagić, D. Stanković, S. Vranješ Đurić, S. Veljović, D. Dabić Zagorac, D. Manojlović, M. Natić. Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. Food Chemistry, 2021, 346, 128896.
(https://doi.org/10.1016/j.foodchem.2020.128896) - Veljović, N. Nikićević, M. Nikšić. Medicinal fungus Ganoderma lucidum as raw material for alcohol beverage production (Chapter 6), 2019, Woodhead Publishing, pp. 161–197.
(https://doi.org/10.1016/B978-0-12-815269-0.00006-4) - А. Smailagić, D. Dabić Zagoraca, S. Veljović, M. Sredojević, D. Relić, M. Fotirić Akšić, G. Roglić, M. Natić. Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage. Food Chemistry, 2020, 338, 127804.
(https://doi.org/10.1016/j.foodchem.2020.127804) - А. Smailagić, S. Veljović, U. Gašić, D. Dabić Zagorac, M. Stanković, K. Radotić, M. Natić. Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. Industrial Crops and Products,2019, 132, 156-167.
(https://doi.org/10.1016/j.indcrop.2019.02.017) - Petrović, S. Veljović, Н. Tomić, S. Zlatanović, T. Tosti, P. Vukosavljević, S. Gorjanović. Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage. Food Technolоgy and Biotechnology, 2021, 59 (3), 282-294.
(https://doi.org/10.17113/ftb.59.03.21.6759) - А. Ivanovska, S. Veljović, B. Dojčinović, N. Tadić, K. Mihajlovski, M. Natić, M. Kostić. A Strategy to Revalue a Wood Waste for Simultaneous Cadmium Removal and Wastewater Disinfection. Adsorption Science & Technology, 2021, 3552300. (https://doi.org/10.1155/2021/3552300)
- А. Smailagić, P. Ristivojević, I. Dimkić, T. Pavlović, D. Dabić Zagorac, S. Veljović, M. Fotirić Aksić, M. Meland, M. Natić. Radical scavenging and antimicrobial properties of polyphenol rich waste wood extracts. Foods, 2020, 9, 319. (https://doi.org/10.3390/foods9030319)
- Davidović, M. Veljović, M. Pantelić, R. Baošić, M. Natić, D. Dabić, S. Pecić, P. Vukosavljević. Physicochemical, antioxidant and sensory properties of peach wine made from Redhaven cultivar. Journal of Agricultural and Food Chemistry, 2013, 61(6), 1357-1363.
(https://doi.org/10.1021/jf3043727) - Petrović F. Pastor, S. Ðurović, S. Veljović, S. Gorjanović, M. Sredojević, P. Vukosavljević. Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach, Journal of Food Science and Technology –Mysore, 2020, 58, 2160–2169.
(https://doi.org/10.1007/s13197-020-04726-6) - Veljović, N. Tomić, M. Belović, N. Nikićevć, P. Vukosavljević, M. Nikšić, V. Tešević. Volatile composition, colour, and sensory quality of spirit-based beverages enriched with medicinal fungus Ganoderma lucidum and herbal extract. Food Technology and Biotechnology, 2019, 57(3), 408-417.
(https://doi.org/10.17113/ftb.57.03.19.6106) - S. Veljović, M. Veljović, N. Nikićević, S. Despotović, S. Radulović, M. Nikšić, L. Filipović. Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts. Journal of Food Science and Technology, Mysore, 2017, 54, 1312-1320.
(https://link.springer.com/article/10.1007/s13197-017-2559-y)
Project involvement
- 2008-2010: Development of novel food and dietetic products with medicinal fungi and herbs (BT 20049) - project member.
- 2011–2019: Development and application of new and traditional technologies in the production of competitive food products with added value for European and global market- CREATE А FORTUNE OF SERBIAN ITS TREASURES (ТР46001), - project member.
- 2015–2016: Bilateral cooperation between China and Republic of Serbia, „Multiple sensors information fusion technologies for live and fresh agro product quality traceability system along cold chain“- project member.
- 2017: Postdoc research grant BPD-47-I3N-20980-2017; „Detection of volatile organic compounds using optical fiber sensors - AROMA project“, I3N- Institute for Nanostructures, Nanomodelling and Nanofabrication, University of Aveiro, Portugal.
- 2018–2021: Bilateral cooperation between Montenegro and Republic of Serbia, „New functional nonalcoholic beverages“- project member.
- 2022–2025: Program IDEAS, Integrated Strategy for Rehabilitation of Disturbed Land Surfaces and Control of Air Pollution, RECAP, Science Fund of the Republic of Serbia - project member.
Organization membership
- 2009.-present; Udruzenje prehrambenih tehnologa.