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  2. Čaba Silađi

Čaba Silađi

Research assistant

Department for instrumental chemistry

 

INSTITUTE OF MEAT HYGIENE AND TECHNOLOGY (INMES)

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

 

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

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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