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Čaba Silađi

Research Assistant

DEPARTMENT FOR INSTRUMENTAL CHEMISTRY

Kaćanskog 13, 11040 Belgrade, Serbia

Моb: +381 63 87 05 789

Теl:  +381 11 26 50 655

E-mail: caba.siladji@inmes.rs

 

EDUCATION

  • 2017 – Graduated technologist, Faculty of Technology, University of Novi Sad.
  • 2018 – Master engineer of biotechnology, Faculty of Technology, University of Novi Sad.
  • 2026 – PhD on Faculty of Agriculture -University in Belgrade, „Influence of the addition of micro and macroalgae on the quality and functional-technological properties of semi-products and meat products“.

 

RESEARCH EXPERIENCE

  • 2021 – Trainee for Researcher
  • 2022 – Junior Research Assistant
  • 2024 – Research Assistant

 

WORK EXPERIENCE

  • 2022 – Associate in the Department of Instrumental Chemistry, INMES

 

OTHER ACTIVITIES

  • 2023 – Vice-president of the Organizing Committee at the 63rd International Meat Industry Conference MEATCON2023.

 

AREA OF SCIENTIFIC INTEREST

  • Safety and quality control of food and animal feed.
  • Food technology.
  • Instrumental methods of chemical analysis.

 

SELECTED SCIENTIFIC PAPERS

  • Siladji C., Djordjevic V., Borovic B., Heinz V., Terjung N., Katanic N., Tomasevic I. (2024). Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage-Ćevap (CSC). Foods, 13 (24), https://doi.org/10.3390/foods13244037
  • Bošković Cabrol, M., Glišić, M., Baltić, M., Jovanović, D., Silađi, Č., Simunović, S., Tomašević, I., & Raymundo, A. (2023). White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality. Meat Science, 198. https://doi.org/10.1016/j.meatsci.2023.109123
  • Djekic, I.; Stajic, S.; Udovicki, B.; Siladji, C.; Djordjevic, V.; Terjung, N.; Heinz, V.; Tomasevic, I. (2023). Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. Foods, 12, https://doi.org/10.3390/foods12102070
  • Siladji, C.; Djordjevic, V.; Milijasevic, J.B.; Heinz, V.; Terjung, N.; Sun, W.; Tomasevic, I. (2024). Micro- and Macroalgae in Meat Products. Foods, 13, 826. https://doi.org/10.3390/foods13060826
  • Silađi, Č., Đorđević V., Heinz, V., Terjung N., Witte F., Tomašević I. (2023). The Effect of Sample Temperature on Sensory Quality of Caseless Sausages – cevap. Meat Technology, 64, No 2, p. 372-376. https://doi.org/10.18485/meattech.2023.64.2.71
  • Simunović S., Simunović S., Milijasevic, J.B., Silađi, Č., Janković S., Đekić I., Tomašević I. (2023): Evaluation of 3D Laser Imaging as a Method for Determination of Different Geometrical Parameters of Fermented Sausages, Meat Technology, 64, No 3, p. 73-79. https://doi.org/10.18485/meattech.2023.64.3.1