Dr Jasna Đinović – Stojanović, PhD
Senior research associate
Department for residue testing
Institute of meat Hygiene and Technology (INMES)
Kaćanskog 13, 11040 Belgrade, Serbia
Мob: +381 63 26 38 95
Тel: +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 J, Spirić 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.