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Dr Slobodan Lilić

Naučni savetnik

Odeljenje za prijem uzoraka i izdavanje laboratorijskih izveštaja

Institut za higijenu i tehnologiju mesa (INMES)

Kaćanskog 13, 11040 Beograd, Srbija

Tel: +381 11 26 50 655

E-mail: slobodan.lilic@inmes.rs

 

OBRAZOVANJE

1995 – Diplomirani veterinar, smer veterinarska medicina

Fakultet veterinarske medicine, Univerzitet u Beogradu

2000 – Magistar veterinarskih nauka

Fakultet veterinarske medicine, Univerzitet u Beogradu

(Ispitivanje važnijih činilaca od značaja za održivost i kvalitet sušenog svinjskog mesa)

2007 – Doktor medicinskih nauka – veterinarska medicina

Fakultet veterinarske medicine, Univerzitet u Beogradu

(Ispitivanje uticaja infekcije brojlera protozoom Eimeria tenella na proizvodne rezultate pilića u tovu i neke parametre kvaliteta mesa)

 

ISTRAŽIVAČKO ISKUSTVO 

1997-2005 – istraživač pripravnik

2005-2008 – istraživač saradnik

2008-2013 – naučni saradnik

2013-2019 – viši naučni saradnik

2019 – naučni savenik

 

RADNO ISKUSTVO 

1996-1997 – Pripravnik u Odeljenju za higijenu i tehnologiju mesa, kontrolu kvaliteta i organoleptička ispitivanja sa eksperimentalnom radionicom

1997-2001 – Istraživač pripravnik u Odeljenju za higijenu i tehnologiju mesa, kontrolu kvaliteta i organoleptička ispitivanja sa eksperimentalnom radionicom

2001-2002 – Rukovodilac Odeljenja za prijem uzoraka i izdavanje izveštaja

2002-2004 – Istraživač pripravnik u Odeljenju za organoleptiku

2004-2007 – Rukovodilac Odeljenja za prijem uzoraka i izdavanje laboratorijskih izveštaja.

2007-2008. – Zamenik direktora Sektora Laboratorije

2008 – Istraživač u Odeljenju za naučnu i stručnu saradnju

2008-2010 – Zamenik rukovodioca Odeljenja za naučnu i stručnu saradnju

2010-2014 – Pomoćnik direktora za biotehnološki razvoj (Rukovodilac Laboratorije za biotehnološka istraživanja i kontrolu bezbednosti i kvaliteta hrane)

2015-danas – Stariji istraživač u Odeljenju za prijem uzoraka i izdavanje laboratorijskih izveštaja

 

OSTALE AKTIVNOSTI 

  • Senzorski ocenjivač mesa i proizvoda od mesa na Novosadskom sajmu
  • Predsednik programskog odbora 57. Međunarodnog Savetovanja industrije mesa, Beograd, 2013.
  • Član uređivačkog saveta časopisa „Food and Feed Research“, izdavač Institut za prehrambene tehnologije, Novi Sad
  • Član uređivačkog odbora časopisa „Journal of Agronomy, Technology and Engineering Management, izdavač Fakultet za ekonomiju i inženjerijski menadžment, Novi Sad
  • Član Društva prehrambenih tehnologa
  • Član međunarodne profesionalne asocijacije Deutsche Landwirtschafts-Gesellschafts (DLG), Frankfurt am Main, čiji je i senzorski ocenjivač
  • Pohađanje kursa „2002 China TCDC International Training Course on Processing of Chinese and Western Style Meat Products“ u CMRC (China Meat Research Center), 2002, Peking, Narodna Republika Kina (Dobitnik stipendije Vlade Narodne Republike Kine)
  • Studijski boravak u Department of Animals Science, College of Food, Agricultural and Environmental Science, Columbus, Ohio, Sjedinjene Američke Države, 2008
  • (Dobitnik stipendije Norman Bourlaug fellowship (The Norman E. Borlaug International Agricultural Science and Technology Fellows Program), USDA (United States Department of Agriculture) Washington)
  • Konsalting sa subjektima u poslovanju hranom

 

OBLAST NAUČNOG INTERESOVANJA

Bezbednost i kvalitet hrane animalnog porekla, senzorsko ocenjivanje, smanjivanje sadržaja soli i natrijuma u proizvodima od mesa, razvoj novih proizvoda od mesa sa smanjenim sadržajem natrijuma

 

ODABRANI NAUČNI RADOVI

  • Lilić Slobodan, Matekalo-Sverak Vesna (2011). Salt reduction in meat products – challenge for meat industry – invited paper, 56th International Meat Industry Conference, 12th-15th June, Tara, Serbia, Tehnologija mesa, Volume 52, 1, 22-30
  • Slobodan Lilić, Vesna Matekalo-Sverak, Danijela Vranić (2013), Salty Taste – The Need or the Habit. Proceedings International 57th Meat Industry Conference Meat and meat products – perspectives of sustainable production, Belgrade, Serbia, June 10-12th, 48-53
  • Kurcubic V., Maskovic P., Vujic J., Vranic D., Veskovic-Moracanin S., Okanović Dj., Lilic S. (2014). Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage, Meat Science, 4, Vol. 97, 459-467
  • Kurcubic V., Maskovic P., Karan D., Veskovic-Moracanin S., Okanovic Dj., Lilic S., Dzinic N. (2014). Sensory properties of sausage fortified by Kitaibelia vitifolia extract. Agro Food Industry Hi-Tech, 1, Vol. 25, 16-19
  • Lilić, S. Dimitrijević, T. Ilić (2013). Importance of coccidiosis in poultry production. Proceedings 10th International Symposium „Modern Trends in Livestock Production“ Belgrade, Serbia, 2-4 October, 261-278.
  • Lilić, D. Vranić (2015). Salt reduction in meat products – better and healthier future. Proceedings of the 4th International Congress, New Perspectives and Challenges of Sustainable Livestock Production, Belgrade, Serbia, October 7 – 9, 246-262.
  • Lilic S., Saicic S., Vranic D., Trbovic D., Borovic B., Velebit B., Lakicevic B. (2011). Salt and sodium content in dry fermented sausages and dried meat in Serbia. 57th International Congress of Meat Science and Technology, 7-12th August, Ghent, Belgium, USB Proceedings, P382, 1-4.
  • Lilić, D. Šefer, S. Dimitrijević, T. Ilić, S. Ivanović, V. Matekalo-Sverak (2011). Growth performances of broilers hybro G+ provenience. 3rd International Congress „New Perspectives and Challenges of Sustainable Livestock Production“, Belgrade-Zemun, Republic of Serbia, 5-7th October, Biotechnology in animal husbandry, Volume 27, 4, 1643-1648.
  • Slobodan Lilić, Branka Borović, Branko Velebit, Brankica Lakićević, Mladen Rašeta, Jelena Jovanović, Ivana Branković (2012). Microbial profile of dried pork produced with lower salt content. 6th Central European Congress on Food „CEFood Congress, 23rd-26th May, Novi Sad, Serbia, Proceedings, 856-860.
  • Slobodan Lilić, Nikola Stanišić, Dragica Karan, Mladen Rašeta, Ivana Branković, Jelena Jovanović, Mirjana Lukić (2012). Some parameters of dried pork produced with lower salt content. 6th Central European Congress on Food „CEFood Congress, 23rd-26th May, Novi Sad, Serbia, Proceedings, 775-779.
  • Djordje Okanović, Vladimir Kurćubić, Pavle Mašković, Marija Jokanović, Danijela Vranić, Slobodan Lilić, Natalija Džinić (2012). Influence of Kitaibelia vitifolia extract on colour and texture of sremska sausage. XV International Feed Technology Symposium, COST – „Feed for Health“ joing Workshop, 03-05 October, Novi Sad, Serbia, Proceedings, 166-171.
  • Ivana Branković-Lazić, Vladimir Korićanac, Miloš Pavlović, Slobodan Lilić, Danka Maslić-Strižak, Ljiljana Spalević, Zlatko Pejkovski (2013). Content of sodium chloride and sodium in burgers from retail. Proceedings, International 57th Meat Industry Conference, June 10-12, Belgrade, Serbia, 235-238.
  • Mirjana Milanović-Stevanović, Slobodan Lilić, Dragica Karan, Mirjana Lukić, Nenad Parunović, Jelena Babić, Srđan Stefanović (2013). Sensory perception of various sodium chloride and potassium chloride water solutions. Proceedings, International 57th Meat Industry Conference, June 10-12, Belgrade, Serbia, 226-230.
  • Nikola Stanišić, Milica Petrović, Nenad Parunović, Slobodan Lilić, Čedomir Radović, Marija Gogić, Maja Petričević (2013). Physicochemical properties of meat from three different pig breeds. Proceedings, International 57th Meat Industry Conference, June 10-12, Belgrade, Serbia, 190-193.
  • Lilić S., Branković I., Pavlović M., Borović B., Rašeta M., Spalević Lj., Maslić-Strižak D. (2014). Sensory properties of cevapcici produced with various chloride salts. Proceeding of II International Congress „Food Technology, Quality and Safety“, 385−390.
  • Lilić S., Matekalo-Sverak V., Vranić D., Karan D., Rašeta M., Nikolić D., Lukić M. (2014). Possibility of use potassium chloride in the fresh sausages production. Proceeding of II International Congress „Food Technology, Quality and Safety“, 55−59.
  • Vladimir Kurćubić, Slobodan Lilić, Danijela Vranić, Branko Velebit, Branka Borović, Đorđe Okanović (2014). The effect of sodium reduction on the physico-chemical quality and safety of hot dogs. Proceeding of II International Congress „Food Technology, Quality and Safety“, 60-65.
  • Ivana Brankovic Lazic, Mladen Raseta , Dragica Nikolic , Mirjana Lukic , Dragica Karan, Slobodan Lilic (2015). Reducing the sodium chloride content in chicken pate by using potassium and ammonium chloride. International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?”.Procedia Food Science 5 ( 2015 ) 22 – 25.
  • Slobodan Lilic, Ivana Brankovic, Vladimir Koricanac, Danijela Vranic, Ljiljana Spalevic, Milos Pavlovic, Brankica Lakicevic (2015). Reducing sodium chloride content in meat burgers by adding potassium chloride and onion. International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?”. Procedia Food Science 5 ( 2015 ) 164 – 167.
  • Vladimir Kurćubić, Đorđe Okanović, Slobodan Lilić, Jasmina Gubić, Danijela Vranić (2015). The effect of sodium content reduction on colour of hot dogs. IV International Congress “Engineering, Environment and Materials in Processing Industry, Jahorina 04.03-06.03.2015., Republic of Srpska, Bosnia and Herzegovina.
  • Ivanovic Snezana, Popov-Raljic Jovanka V, Baltic Milan Z, Zujovic Miroslav, Tomic Zorica, Lilic Slobodan, Pavlovic Ivan (2011). Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat. African Journal of Biotechnology, Volume 10, 80, 18433-18439.
  • Lilić Slobodan, Matekalo-Sverak Vesna, Vranić Danijela (2012). Percepcija slanog ukusa i preferenca prema natrijum-hloridu. Tehnologija mesa, Volume 53, 2, 62–70.
  • Hengl B., M. Šperanda, T. Šperanda, G. Kralik, M. Đidara, S. Lilić (2012). Eterična ulja: utjecaj na tov brojlera, udio osnovnih dijelova u trupu i senzorna svojstva mesa. Meso, Volumen XIV, srpanj-kolovoz, 4, 312-315.
  • Pavlovski, Z. Škrbić, N. Stanišić, S. Lilić, B. Hengl, M. Lukić, V. Petričević (2013). Differences in fatty acid composition of meat between naked neck and two comercial broiler chicken breeds. Biotechnology in Animal Husbandry, 29 (3), 467-476.
  • Lilić Slobodan, Branković Lazić Ivana, Jovanović Jelena, Matekalo-Sverak Vesna, Karan Dragica, Milanović-Stevanović Mirjana, Lukić Mirjana (2013). Mogućnosti proizvodnje pileće jetrene paštete sa smanjenim sadržajem natrijum-hlorida. Tehnologija mesa, 54, 2, 144-149.
  • Stanišić, N. Parunović, M. Petrović, Č. Radović, S. Lilić, S. Stajić, M. Gogić (2014). Changes in chemical and physicochemical characteristics during the production of tradiotional sremska sausage. Biotechnology in Animal Husbandry, 30 (4), 705-715.
  • Šarčević Danijela, Lilić Slobodan, Vranić Danijela (2014). Redukcija soli u ishrani ljudi – globalna strategija u 21. veku. Tehnologija mesa, 55, 2, 162-168
  • Kurcubic V., Maskovic P., Karan D., Veskovic-Moracanin S., Okanovic Dj., Lilic S., Dzinic N. Sensory properties of sausage fortified by Kitaibelia vitifolia extract. Agro Food Industry Hi-Tech, 2014, 25, 1, 16-19
  • Kurcubic V., Maskovic P., Vujic J., Vranic D., Veskovic-Moracanin S., Okanović Dj., Lilic S. Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Science, 2014, 97, 4, 459-467
  • Đorđe Okanović, Vladimir Kurćubić, Slobodan Lilić, Jasmina Grubić, Branka Borović. The influence of sodium reduction on the quality and safety of hot dogs. Quality of life, 2015, 6 (1-2), 25-31
  • Djekic I., Radovic C., Lukic M., Stanisic N., Lilic S. Environmental life-cycle assessment in production of pork products. Meso, 2015, 5, 469-476
  • Slobodan Lilić, Danijela Vranić. Promene aktivnosti vode i sadržaja natrijuma, kalijuma, magnezijuma i kalcijuma u svinjskom mesu salamurenom različitim hloridnim solima. Tehnologija mesa, 2015, 56, 2, 137-143
  • Đorđe Okanović, Vladimir Kurćubić, Slobodan Lilić, Jasmina Grubić, Branka Borović (2015). The influence of sodium reduction on the quality and safety of hot dogs. Quality of life, 6 (1-2):25-31.
  • Stanišić, V. Petričević, Z. Škrbić, M. Lukić, Z. Pavlovski, S. Lilić, M. Petričević. Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens. Archives Animal Breeding, 2015, 58, 151-158
  • Slobodan Lilić, Ivana Branković Lazić, Dragica Karan, Jelena Babić, Mirjana Lukić, Dragica Nikolić, Mladen Rašeta. Effect of sodium chloride reduction in dry fermented sausages on sensory quality parameters and instrumentally measured colour. Meat Technology, 2016, 57, 1, 22-26
  • Slobodan Lilić, Ivana Branković Lazić, Danijela Vranić, Vladimir Korićanac, Dragica Nikolić, Branka Borović, Branko Velebit. Proximate composition, water activity and sodium and potassium content in dry fermented sausages with reduced salt content. Meat Technology, 2016, 57, 2, 110-114
  • Slobodan Lilić, Jelena Babić, Branka Borović, Ljiljana Spalević, Danka Maslić-Strižak, Miloš Pavlović, Milan Milijašević. Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour. Biotechnology in Animal Husbandry, 2016, 32, 4, 383-391
  • Brigita Hengl, Mislav Đidara, Mirela Pavić, Slobodan Lilić, Marcela Šperanda. Antioxidative status and meat sensory quality of broiler chicken fed with Xtract® and zeolite dietary supplementation. Pakistan Journal of Agricultural Science, 2017, 54, 4, 887-892
  • Slobodan Lilić, Dragica Karan, Jelena Jovanović, Jelena Babić, Branka Borović, Srđan Stefanović, Mladen Rašeta. Possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride in production of meatballs in tomato sauce. Meat Technology, 2017, 58, 1, 47-51
  • Dušan Živković, Slobodan Lilić, Slaviša Stajić, Danijela Vranić, Dejana Trbović, Nikola Stanišić. Effect of extruded flaxseed enriched diet on physic-chemical and sensory charecteristics of broiler meat. Biotechnology in Animal Husbandry, 2017, 33, 2, 221-231
  • Slobodan Lilić, Ivana Branković Lazić, Danijela Vranić, Mirjana Lukić, Saša Janković, Brankica Lakićević, Milan Milijašević (2017). Suvo svinjsko meso sa smanjenim sadržajem natrijuma
  • Slobodan Lilić, Ivana Branković Lazić, Mladen Rašeta, Branka Borović, Branko Velebit, Jelena Babić, Srđan Stefanović (2017). Fermentisana suva kobasica sa smanjenim sadržajem natrijuma
  • Jelena Babić Milijašević, Milan Milijašević, Danijela Vranić, Jasna Đinović Stojanović, Slobodan Lilić, Vladimir Korićanac. Effect of Modified Atmosphere Packaging on the Shelf Life of Chilled Common Carp (Cyprinus carpio) Steaks: Chemical and Sensory Attributes. Czech Journal of Food Science, 36, 2018.
  • Slaviša Stajić, Nikola Stanišić, Steva Lević, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Marija Jokanović, Dušan Živković. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. Polish Journal of Food and Nutritional Sciences, 68, 4, 367-375
  • I Brankovic Lazic, S Lilic J Jovanovic, M Raseta, B Mrdovic, D Trbovic and I Nastasijevic. Assessment of sensory and chemical parameters of tea sausage. The 60th International Meat Industry Conference MEATCON2019. IOP Conf. Series: Earth and Environmental Science 333 (2019) 012048
  • S Lilic, D Nikolic, I Brankovic Lazic, B Borovic, B Baltic, V Koricanac and D Vranic.
    Sodium and potassium contents and ratios in pork stews produced with lower amounts of sodium chloride. The 60th International Meat Industry Conference MEATCON2019. IOP Conf. Series: Earth and Environmental Science 333 (2019) 012074
  • Branka Borović, Slobodan Lilić, Jelena Babić Milijašević, Mirjana Lukić, Tatjana Baltić, Nenad Parunović, Jelena Jovanović (2020). Pileći ćevapčići sa smanjenim sadržajem natrijuma hlorida
  • Slaviša Stajić, Igor Tomašević, Nikola Stanišić, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Francisco Barba, Jose Lorenco, Dušan Živković (2020). Quality of dry-fermented sausages with backfat replacement. Fleischwirtschaft, 7, 74-81
  • Jelena Babić Milijašević, Milan Milijašević, Slobodan Lilić, Jasna Đinović-Stojanović, Branka Borović, Jelena Jovanović, Aleksandra Nikolić. Changes of sensory atributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets. Biotechnology in Animal Husbandry 37 (3), 213-222, 2021
  • B Borovic, S Lilic, J Milijasevic, T Baltic, J Jovanovic, T Geric, M Milijasevic. Possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride in chicken ćevapčići (kebabs). 61st International Meat Industry Conference. IOP Conf. Series: Earth and Environmental Science 854 (2021) 012010
  • J Jovanovic, A Nikolic, I Brankovic Lazic,k B Mrdovic, M Raseta, S Lilic, T Geric
    Food contact surfaces and food handler’s hygiene in one Serbian retail chain – estimation and trend
    61st International Meat Industry Conference. IOP Conf. Series: Earth and Environmental Science 854 (2021) 012041
  • D Vranic, V Koricanac, D Milicevic, J Djinovic-Stojanovic, T Geric, S Lilic, Z Petrovic.
    Nitrite content in meat products from the Serbian market and estimated intake
    61st International Meat Industry Conference. IOP Conf. Series: Earth and Environmental Science 854 (2021) 012106
  • Tamara Gerić, Slobodan Lilić, Jelena Babić Milijašević, Danijela Vranić, Jelena Jovanović, Tatjana Baltić, Branka Borović. Dieatery salt/sodium intake through consumption of animal origin foodstuffs available on the Serbian market. Meat Technology, Vol. 62, No. 01, 2021, 33-40