Sara Simunović

Research assistant

Department for reception of samples and issuing laboratory reports

INSTITUTE OF MEAT HYGIENE AND TECHNOLOGY  (INMES)

Kaćanskog 13, 11040 Belgrade, Serbia

Мob:      +381 631092733

Тel:        +381 11 26 50 655

E-mail: sara.rajic@inmes.rs

 

 

EDUCATION

2020 – today – Doctorial academic studies, module: Food technology, Faculty of Agriculture, University of Belgrade

2017 – Master engineer of technology, Faculty of Agriculture, University of Belgrade

2016 – Graduated engineer of technology, Faculty of Agriculture, University of Belgrade

 

RESEARCH EXPERIENCE

2021 – Research assistant, INMES

2019 – 2021 – Research trainee, INMES

 

WORK EXPERIENCE

2024 – Coordinator assistant of the management system, INMES

2019 – Research assistant, Department for reception of samples and issuing laboratory reports, INMES

2018 – 2019  – Food technologist, Iceberg Salat Center company, Belgrade

 

 AREA OF SCIENTIFIC INTEREST

Analyzing pork and beef meat quality using quality tools, such as Total Quality Index and Taguchi Loss Function. The holistic approach in evaluating meat quality, through the consumer’s preferences aspect of fresh meat and sustainable meat production.

 

SELECTED SCIENTIFIC PAPERS

• Rajic, S.; Simunovic, S.; Djordjevic, V.; Raseta, M.; Tomasevic, I.; Djekic, I. Quality Multiverse of Beef and Pork Meat in a Single Score. Foods 2022, 11, 1154, doi:10.3390/foods11081154
• Rajic, S.; Đorđević, V.; Tomasevic, I.; Djekic, I. The role of food systems in achieving the sustainable development goals: Environmental perspective. Bus. Strateg. Environ. 2022, 31, 988-1001, doi:https://doi.org/10.1002/bse.2930
• Rajic, S.; Djordjevic, V.; Baltic, T.; Simunovic, S. The role of marbling as an intrinsic characteristic at the point of meat purchase–the Taguchi approach. IOP Conference Series: Earth and Environmental Science 2021, 854, 012078, doi:10.1088/1755-1315/854/1/012078
• Simunović, S., Rajić, S., Đorđević, V., Tomović, V., Vujadinović, D., Đekić, I., & Tomašević, I. (2021). Estimation of fat content in fermented sausages by means of Computer Vision System (CVS). Meat Technology 62(1), 27-32.
• Baltic, T.; Rajic, S.; Ciric, J.; Brankovic Lazic, I.; Djordjevic, V.; Velebit, B.; Geric, T. Impact of COVID-19 pandemic on food supply chain: An overview. IOP Conference Series: Earth and Environmental Science 2021, 854, 012007, doi:10.1088/1755-1315/854/1/012007