Dr Jasna Đinović – Stojanović, PhD

Senior research associate

Department for residue testing

Institute of meat Hygiene and Technology (INMES)

Kaćanskog 13, 11040 Belgrade, Serbia
Mob:     +381 63 26 38 95
Tel:       +381 11 26 50 655
Fax:      +381 11 26 51 825
E-mail: jasna.djinovic@inmes.rs

 

EDUCATION

2008 – Doctor of Chemical Sciences, Faculty of Chemistry, University of Belgrade

(Hemodynamics of polycyclic aromatic hydrocarbons in smoked meat products)

2004 – MSc of Chemical Sciences, Faculty of Chemistry, University of Belgrade

1999 – graduated chemist, Faculty of Chemistry, University of Belgrade

 

RESEARCH EXPERIENCE

2014- senior research associate

2009-2013 – research associate

2008-2009 – research assistant

2005-2008 – research assistant, nstitute of Chemistry, Institute of Technology and Metallurgy (Department of Chemistry)

2000-2004 – assistant-trainee, Faculty of Mining and Geology, University of Belgrade

1999-2000 – research-trainee, Faculty of Mining and Geology, University of Belgrade

 

WORK EXPERIENCE

2014 – senior researcher, Department for residue testing

2009 – 2014 – researcher, Department for residue testing

2008-2009 – junior researcher, Department of residue testing

2005-2008 – research assistant, Institute of Technology and Metallurgy (Department of Chemistry),

Belgrade

2000-2004 – assistant-trainee, Faculty of Mining and Geology, University of Belgrade

1999-2000 – research-trainee, Faculty of Mining and Geology, University of Belgrade

 

OTHER ACTIVITIES

Member of the Serbian Chemical Society

Member of the Association of Analytical Communities, AOAC International

Member of the Commission for standards and related documents, the Department of Chemical Technology, Institute for Standardization of Serbia

 

AREA OF SCIENTIFIC INTEREST:

Food safety. Studying the distribution of persistent organic pollutants from the environment in meat, meat products, fish, etc. Research of environmental pollutants. Development of new analytical methods that are necessary in the control of food, defined by the European and national legislation.

 

SELECTED SCIENTIFIC PAPERS

Djinović-Stojanović J, Stišović J, Popović A, Nikolić D, Janković S. 2015. Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products: Validation of the method. Hemijska industrija, 2015, On line first (00): 35-35. DOI: 10.2298/HEMIND150331035D.

Trbović D, Marković Z, Milojković-Opsenica D, Petronijević R, Spirić D, Djinović-Stojanović JSpirić A, 2013. Influence of Diet on Proximate Composition and Fatty Acid Profile in Common Carp (Cyprinus carpio). Journal of Food Composition and Analysis, 31, 75-81.

Djinovic-Stojanovic J , Popovic A, Spiric A & Jira W. 2013. Emission of Polycyclic Aromatic Hydrocarbons from Beech Wood Combustion, Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 35:4, 328-336.

Trbović D, Vranić D, Djinović-Stojanović J, Matekalo-Sverak V, Djordjević V, Babić J, Spirić D, Petronijević R, Spirić A. 2012. Fatty acid profile in rainbow trout (Oncorhynchus mykiss) as influenced by diet. Biotechnology in Animal Husbandry 28(3): 563-573.

Spiric A, Trbovic D, Vranic D, Djinovic J, Petronijevic R, Matekalo-Sverak V. 2010. Statistical evaluation of fatty acid profile and cholesterol content in fish (common carp) lipids obtained by different sample preparation procedures. Analytica Chimica Acta, 672:66-71.

Djinovic J, Popovic A, Jira W. 2008. Polycyclic Aromatic Hydrocarbons (PAHs) in different types of smoked meat products from Serbia. Meat Science, 80:449-456.

Djinovic J, Popovic A, Jira W. 2008. Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia. European Food Research and Technology, 227:1191-1198.