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  2. Nenad R. Parunović, PhD

Nenad R. Parunović, PhD

Principal research fellow                    

Assistant Director for Biotechnological Development

Institute of Meat Hygiene and Technology (INMES)

Kaćanskog 13, 11040 Belgrade, Serbia

Мob: +381 63 53 42 47

Тel: +381 11 26 50 655

Fax: +381 11 26 51 825

Е-мail: nenad.parunovic@inmes.rs

EDUCATION

2012 – Doctor of Biotechnical Sciences – doctoral dissertation titled:

“The influence of genetic factors and environmental factors on the variability of productive and reproductive traits of pigs of Mangalitsa breed”, University of Belgrade, Faculty of Agriculture, Belgrade, Republic of Serbia.

2000 – Master of Veterinary Science – Master’s thesis entitled:

“Investigation of dependence between the skatole content in fatty tissue and sensory evaluation of meat from young boars”. University of Belgrade, Faculty of Veterinary Medicine, Belgrade, Republic of Serbia

1998 – State exam

1994 – Doctor of Veterinary Medicine, University of Belgrade, Faculty of Veterinary Medicine, Belgrade, Republic of Serbia.

 

RESEARCH EXPERIENCE:

2018 – Senior research associate

2013 – Research associate

2007 – Junior assistant

2004 – Research assistant

1997 – Research trainee

 

WORK EXPERIENCE:

2015 – Assistant Director for Biotechnological Development

2007 – Deputy Head of the Department of sensory testing

2001 – Head of Department for receipt of samples

1997 – Research trainee

1996 – Employee of the Institute of Meat Hygiene and Technology, Belgrade, Serbia.

 

OTHER ACTIVITIES

TRAININIG

2008 – Meat Quality – U.S. Department of Agriculture, Agricultural Marketing Service Meat Standards Training

2009 – Meat Quality – U.S. Department of Agriculture, Training on Beef Retail Cuts

2010 – Organic agricultural production and processing of products of animal origin – National association for organic production “Serbia Organica”.

2009–2016 – Sensory examination – Proficiency testing – DRRR (Deutsches Referenzburo für Lebensmittel-Ringversuche und Referenzmaterialien), Germany.

PROJECT ACTIVITY

2015-2019 – TREASURE – Diversity of local pig breeds and production systems for high quality traditional products and sustainable pork chains is a Research & Innovation Action financed by European Commission under the Horizon 2020 – grant agreement no. 634476.

2011-2014 – “Application of various breeding-selection and biotechnological methods for the purpose of breeding pigs”, Program of research in the field of technological development; No. TR31081; the Ministry of Education and Science of the Republic of Serbia; Project Leader: Dr. Milica Petrović, PhD, professor at the Faculty of Agriculture in Zemun; responsible for the project: Faculty of Agriculture in Zemun. Project coordinator: mr Nenad Parunović, Research Assistant, Institute of Meat Hygiene and Technology, Belgrade.

 

2008-2010 – “Development and application of new biotechnologies to increase production of high-quality pork,” Program of research in the field of technological development; No. TR20081; the Ministry of Science and Technological Development of the Republic of Serbia; Project Leader: Dr. Milica Petrović, PhD, professor at the Faculty of Agriculture in Zemun; responsible for the project: Faculty of Agriculture in Zemun.

2008-2009 – “Defining the parameters and criteria for assessing the quality of pig carcass sides in order to prepare the draft Rules on the quality of slaughtered pigs and pork categorization”, the project of the Ministry of Agriculture, Forestry and Water Management of the Republic of Serbia; Project Manager: dr Ljiljana Petrović, PhD, full professor Faculty of Technology in Novi Sad; responsible for the project: Faculty of Technology, Novi Sad.

2007 – “Study of slaughter characteristics and quality of meat products from pigs of Mangalitsa and Moravka breeds” Project of the Ministry of Agriculture, Forestry and Water Management of the Republic of Serbia, in the context of animal genetic resources. Project Manager, Dr. Milica Petrović, PhD, professor of Faculty of Agriculture in Zemun; responsible for the project: Faculty of Agriculture in Zemun.

2002-2004 – “Durable beef cans” Program of research in the field of technological development, No. BTN.5.3.4.7164B, Ministry of Science, Technology and Development of the Republic of Serbia, in the framework of the National Program of biotechnology and agro-industry; Project Manager: dr Petar Radetić, PhD, principal research fellow.

1997-2002 – “Production of our own starter cultures (bacteria and moulds) and their application in the meat industry”, a project of the Institute of Meat Hygiene and Technology, Belgrade. Project leader: Dr. T. Kočovski, PhD, Research Associate.

PARTICIPATION AND INVOLVEMENT IN WORK OF DOMESTIC AND INTERNATIONAL PUBLICATIONS

Since 2014, sub-editor of “The South African Journal of Animal Science” under the auspices of The South African Society for Animal Science (SASAS)

Since 2015, the sub-editor “Meat technology” under the auspices of the Institute of Meat Hygiene and Technology, Belgrade, Serbia.

 

AREA OF SCIENTIFIC INTEREST

Sensory food analysis

Indigenous/autochthonous pig breeds

Production of organic, healthy food

 

SELECTED SCIENTIFIC PAPERS

  • Parunović N., Petrović M., Matekalo-Sverak V., Radojković D., Radović Č. (2014): Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages. Journal of Food Processing and Preservation, 38, No. 5, pp. 2061-2068
  • Parunović N., Petrović M., Matekalo-Sverak V., Radović Č., Stanišić, N. (2013): Carcass properties, chemical content and fatty acid composition of the musculus longissimus of different pig genotypes. South African Journal of Animal Science, Vol. 43, No. 2, pp. 123-136.
  • Parunović N., Petrović M., Matekalo-Sverak V., Parunović J., Radović Č. (2010): Relationship between carcass weight, skatole level and sensory assessment in fat of different boar. Czech Journal of Food Sciences, Vol.28, No.6, pp.520-530.
  • Parunović N., Petrović M., Matekalo-Sverak V., Radojković D., Vranić D., Radović Č. (2012): Cholesterol and total fatty acid content in m.longissimus dorsi of Mangalitsa and Swedish Landrace. Acta Alimentaria, Vol.41, No.2, pp.161-171.
  • Parunović N., Petrović M., Matekalo-Sverak V., Trbović D., Mijatović M., Radović Č. (2012): Fatty acid profile and cholesterol content of longissimus of free-range and conventionally reared Mangalitsa pigs. South African Journal of Animal Science, Vol. 42, No.2, pp.101-113.
  • Parunović N., Petrović M., Matekalo-Sverak V., Radojković D., Radović Č., Stanišić, N., Vranić D. (2013): Fatty acid profile, cholesterol content, atherogenic (IA) and thrombogenic (IT) health lipid indices of different fermented dry sausages. 59th International Congress of Meat Science and Technology (ICOMST), 18-23rd August 2013, Izmir, Turkey, S10-A8.
  • Parunović N., Petrović M., Matekalo-Sverak V. (2013): Mangalitsa – meat quality properties, plenary session, International 57th Meat Industry Conference, Belgrade, Serbia,10th-12th June, 2013, Proceedings pp 64-73.
  • Parunovic N., Petrovic M, Đorđevic V, Petronijevic R, Lakicevic B, Petrovic Z, Savic R. (2015): Cholesterol content and fatty acids composition of Mangalitsa pork meat. International 58th Meat Industry Conference, (MEATCON 2015), Zlatibor, Serbia, 4th-7th Oktobar, 2015, Proceedings pp 215-218.
  • Parunović N., Petrović M., Đorđević V., Lakićević B., Petrović Z., Radović Č., Savić R. (2015): Fatty acids profiles, cholesterol content and sensory properties of fermented dry “sremska” sausages made of pork meat from various breeds. 61st International Congress of Meat Science and Technology (ICOMST), 23th-28th August, 2015, Clermont-Ferrand, France.
  • Čobanović N., Bošković M., Vasilev D., Dimitrijević M., Parunović N., Đorđević J., Karabasil N. (2016): Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility, South African Journal of Animal Science, 46 No.4, pp. 380-390.
  • Petrović M., Waehner M., Radović Č., Radojković D., Parunovic N., Savić R., Brkić N. (2014): Fatty acid profile of m. longissimus dorsi of Mangalitsa and Moravka pig breeds. Archiv fur Tierzucht – Archives of Animal Breeding, 57, No.17, pp.1-12.
  • Stanišić N., Parunović N., Stajić S., Petrović M., Radović Č., Živković D., Petričević M. (2016): Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage, Archives of Animal Breeding, 59, No.1, pp.159-166.
  • Savić R., Petrović M., Radojković D., Radović Č., Parunovic N. (2014): Variability of libido and properties of boar ejaculate. Indian Journal of Animal Research, 48, No.5, pp. 422-431.
  • Savić R., Petrović M., Radojković D., Radović Č., Parunovic N. (2014): Libido and ejaculate traits of performance tested boars. Journal of Animal and Plant Sciences, 24, No.6, pp. 1649-1654.
  • Radovic Č., Petrovic M., Parunovic N., Radojkovic D., Savic R., Stanišic N., Gogic M. (2015): Carcassand pork quality traits of indigenous pure breeds (Mangalitsa, Moravka)and their crossbreads. Indian Journal of Animal Research, Agricultural Research Communication Centre, Article ID:  B-379.
  • Milicević D., Vranić D., Mašić Z., Parunović N., Trbović D., Nedeljković-Trailović J.,  Petrovic Z. (2014): The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors. Lipids in Health and Disease, Vol. 13, No.42, pp. 1-12.