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  2. Jelena Jovanović, PhD

Jelena Jovanović, PhD

Research Associate

DEPARTMENT OF SENSORY, PHYSICAL AND PACKAGING TESTING

Kaćanskog 13, 11040 Belgrade, Serbia

Моb: +381 63 87 05 789

Теl:  +381 11  26 50 655

E-mail: jelena.jovanovic@inmes.rs

EDUCATION

  • 2020 – Doctor of Veterinary Sciences, Faculty of Veterinary Medicine, University of Belgrade, “Prevalence of Campylobacter spp. on poultry carcasses and susceptibility to antimicrobial drugs”.
  • 2004 – Graduated veterinarian, Faculty of Veterinary Medicine, University of Belgrade.

 

RESEARCH EXPERIENCE

  • 2021 – present – Research Accociate
  • 2017 – 2021 – Senior Associate
  • 2009 – 2017 – Research Assistant
  • 2006 – 2009 – Research Trainee
  • 2005 – 2006 – Trainee for Researcher

 

WORK EXPERIENCE

  • 2005 – Institute of Meat Hygiene and Technology, Department of Scientific and Technical cooperation, Department of Sensory, Physical and Packaging Testing.

 

OTHER ACTIVITIES

  • Member of the Technical Committie Food Safety Nanagement Systems (KS E034-17) of the Institute for Standardization of Serbia

 

AREA OF SCIENTIFIC INTEREST

  • Sensory assessment of food, comparative sensory analysis of food
  • Safety and quality of food of animal origin
  • Technology of food of animal origin
  • Systems of management in the field of food quality and safety
  • HACCP food safety assurance system

 

SELECTED SCIENTIFIC PAPERS

  • Rašeta, M., Lazić, I. B., Mrdović, B., Betić, N., Zsolt, B., Jovanović, J., & Petronijević, R. (2025). “Validation of pasteurization of finely chopped, cooked sausages with a small diameter”. Scientific journal “Meat Technology“, 66(1), 36-45; https://doi.org/10.18485/meattech.2025.66.1.4
  • Rašeta, M., Branković-Lazić, I., Petronijević, R., Zsolt, B., Jovanović, J., Mrdović, B., & Lukić, M. (2025). Fulfilling the requirements for exporting fish meat products (tuna pâté) to the United States market. Scientific journal “Meat Technology”, 66(3), 61-69. https://doi.org/10.18485/meattech.2025.66.3.9
  • Jovanović, J., Lukić, M., Rašeta, M., Mrdović, B., Lazić, I. B., Nikolić, A., & Milijašević, J. B. (2025). Longitudinal microbiological evaluation of hygiene practices in retail food shops. Scientific journal “Meat Technology”, 66(3), 561-565. https://doi.org/10.18485/meattech.2025.66.3.98
  • Kurćubić, V. S., Lević, S., Pavlović, V., Mihailović, R., Nikolić, A., Lukić, M., Jovanović, J., Danilović, B., Milinković, M., Oz, F., Heinz, V., & Tomasevic, I. (2024). „Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance“. Foods, 13(9), 1381.; doi: https://doi.org/10.3390/foods13091381 
  • Djekic, I., Rajic, S., Đorđević, V., Lazic, I. B., Jovanovic, J., Simunovic, S., Terjung, N., Volker, H., & Tomasevic, I. (2024) „Halo effect of persuasive messages towards pork“. Fleischwirtschaft, 104, 58-65. https://www.fleischwirtschaft.de/media/media/10/FLW-11-Bericht-2-98456.pdf
  • Jovanović, J., Lazić, I. B., Nikolić, A., Rašeta, M., Mrdović, B., Baltić, T., & Milijašević, J. B. (2023). Sensory and chemical characteristics of dry fermented sausages. Scientific journal “Meat Technology”, 64(2), 412-415. https://doi.org/10.18485/meattech.2023.64.2.79
  • Jelena Jovanović, Ivana Branković Lazić, Tatjana Baltić, Milica Jovanović, Vesna Đorđević, Vlado Teodorović, Branko Velebit. „The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broiler in Serbia“. Veterinarski arhiv, 90 (1), 39-45, 2020. DOI: 10.24099/vet.arhiv.0477
  • Milicevic D, Petronijevic R, Petrovic Z, Djinovic Stojanovic J, Jovanovic J, Baltić T, Jankovic S. „Impact of climate change on aflatoxin M1 contamination of raw milk with a special focus on climate conditions in Serbia“. Journal of The Science of Food and Agriculture, 2019, vol. 99, 5202-5210, DOI: 10.1002/jsfa.9768
  • 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 sause“. Meat Technology 58 (2017) 1, 47 – 51. UDK: 637.521.4.04; 664.8.035.
  • Mladen Rašeta, Ivana Branković Lazić, Slobodan Lilić, Nenad Katanić, Nenad Parunović,Vladimir Koricanać, Jelena Jovanović. „Partial replacement of sodium chloride with potassium chloride or ammonium chloride in a prepared meal – cooked peas with pork burger“. Meat Technology 59 (2018) 2, 114 – 119. UDK: 613.291:546.32ʼ131
  • Ivana Branković Lazić, Jelena Jovanović, Stefan Simunović, Mladen Rašeta, Dejana Trbović, Tatjana Baltić, Jelena Ćirić. „Evaluation of sensory and chemical parameters of fermented sausages“. Meat Technology 60 (2019) 1, 17 – 23. UDK: 637.524.05
  • 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 (2021) 3, 213 – 222. UDK: 637.0 5’639.215. doi: https://doi.org/10.2298/BAH2103213B