Milena Terzić | Food Technology | Best Researcher Award

Posted on by ScienceFather

Dr. Milena Terzić |  Food Technology | Best Researcher Award

Research Associate at University of Novi Sad Faculty of Technology, Serbia

🌟 Dr. Milena Terzić is a Serbian researcher and innovator specializing in food biotechnology and biochemistry. With a Ph.D. in Food Technology and vast experience in academia and industry, she has led numerous projects and pioneered innovations connecting science and industry. She excels in product formulation, scientific project management, and business collaboration, contributing significantly to the food and pharmaceutical industries.

Profile

scholar

Education🎓

Ph.D. in Food Technology, Faculty of Technology, University of Novi Sad (2015-2020) MSc in Biochemistry, Faculty of Sciences, University of Novi Sad (2013-2014)  BSc in Biochemistry, Faculty of Sciences, University of Novi Sad (2009-2013)  Certifications: HACCP Administrator, ISO 9001, ISO 22000

Experience💼

Research Associate, University of Novi Sad (2021–present)  Scientific Project Manager, Swiss Rockets (2023–present)  Food Biotechnologist, Unisix-X (2020) Higher Education Assistant Researcher, University of Montenegro (2014-2015)

Awards and Honors🏅

Numerous accolades for advancing research and innovation in food technology and biotechnology, including esteemed industry collaborations.

Research Focus🔬

Innovating food products with added value  Exploring bioactive molecules in wild plants Developing eco-friendly technologies for pharmaceutical and food applications

Publication  Top Notes

Advancements in Extraction Techniques:

The research emphasizes the benefits of contemporary and green extraction techniques for obtaining bioactive compounds from plants like elderberry, nettle leaves, and Helichrysum italicum. These methods improve yield, maintain compound integrity, and reduce environmental impact.

Functional Foods and Nutraceuticals:

Many studies explore the application of plant extracts, such as elderberry juice, elderberry wine, and nettle-enriched bread, in creating functional foods with health-promoting properties.

Chemical Profiling:

Detailed chemical characterization, including essential oil profiling and phenolic compound analysis, is a recurring theme. Studies assess antioxidant, enzyme-inhibitory, and cytotoxic effects, linking chemical makeup to biological activities.

Biological Activities:

Extracts are tested for diverse biological activities, such as antimicrobial, antioxidant, enzyme inhibition, and cytotoxic properties, highlighting their pharmacological potential.

Impact of Processing Techniques:

Research also investigates the effects of drying, extraction, and distillation methods on the chemical composition and bioactivity of plant-derived compounds.

Innovative Applications:

Articles demonstrate how bioactive compounds can be utilized in rural tourism, as seen in studies from Vojvodina, and their potential for developing value-added products like elderberry juice enriched with guarana.

Conclusion

The candidate is highly suitable for the Research for Best Researcher Award due to their outstanding academic credentials, diverse project portfolio, and impactful contributions to food technology and biochemistry. Their blend of technical skills, practical knowledge, and industry experience positions them as a strong contender. Focusing on global collaborations, leadership roles, and high-impact publications will further cement their legacy as a pioneering researcher.

Prof Dr. Maria Cristina Perotti | ingredientes proteicos | Excellence in Research

Posted on by ScienceFather

Prof Dr. Maria Cristina Perotti | ingredientes proteicos | Excellence in Research

Prof Dr. Maria Cristina Perotti , Universidad Nacional del Litoral, CONICET, Argentina

Prof Dr. Maria Cristina Perotti is academic and researcher in the field of renewable energy, holds a PhD in Bio systems Engineering from Kangwon National University, South Korea. His academic journey has been marked by a profound dedication to advancing solar energy technologies, specifically in solar thermal harvesting and its integration into agricultural and architectural applications.

 

Professional Profiles:

Scopus

Orcid

Education and Training

PhD in Chemistry
Specialization: Dairy Science and Technology
Institution: Universidad Nacional del Litoral, Santa Fe, Argentina
Thesis: “Influence of the replacement of natural whey starter by selected strains of thermophilic lactobacilli on the lipolysis process of typical Argentine hard cheeses”
Grade: 10
Date: April 2003
Classification: Category “A” by CONEAU

Skills and Competences

Languages:

Spanish (Mother tongue)English (B1 – Independent user)French (B1 – Independent user)Communication Skills:

Effective communicator with experience in teaching, research collaboration, and presenting at seminars and conferences.

Organizational Skills:

Proven ability to manage scientific projects, organize seminars, congresses, and scientific events, and participate in project evaluation and university management activities.

Technical Skills:

Research in dairy science and technology.Proficient in Microsoft Office, SPSS 14.0, STATGRAPHICS Plus 5.1.

📖 Publications Top Note :

Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties
Vélez, M.A., Wolf, V., Zeiter, A., Cuffia, F., Perotti, M.C.
International Journal of Dairy Technology, 2024
Study focuses on enhancing yogurt with conjugated linoleic acid (CLA) through homogenization, examining its impact on various properties.

Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase
Vélez, M.A., Wolf, V.I., Espariz, M., Hynes, E., Perotti, M.C.
Food Research International, 2023, 169, 112861
Research on the profiles of volatile compounds in milk matrices, utilizing specific strains and enzymes.

Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts
Vénica, C.I., Wolf, I.V., Spotti, M.J., Mercanti, D.J., Perotti, M.C.
Food Bioscience, 2023, 53, 102588
Explores how protein-rich milk ingredients affect the overall quality of yogurts.

Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese
Giménez, P., Peralta, G.H., Batistela, M.E., Hynes, E.R., Bergamini, C.V.
International Dairy Journal, 2023, 140, 105594
Analyzes the effects of milk powder and adjunct cultures on Cremoso cheese characteristics.

Testing a cost-affordable microfiltration method to prevent eye formation in cheeses
Giménez, P., Bergamini, C.V., Peralta, G.H., Perotti, M.C., Hynes, E.R.
Journal of Food Process Engineering, 2023, 46(4), e14280
Evaluates a new microfiltration method to improve cheese texture by preventing unwanted holes.

Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations
Vénica, C.I., Wolf, I.V., Beret, M.V., Binetti, A., Perotti, M.C.
Journal of the Science of Food and Agriculture, 2023, 103(2), 569-575
Examines how different starter cultures influence yogurt quality.

Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics
Bergamini, C., Hynes, E., Trujillo, A.-J., Perotti, M.C.
Frontiers in Nutrition, 2023, 10, 1155604
Discusses strategies for making healthier cheese without compromising taste.

Significance of lactose in dairy products
Goff, H.D., Hynes, E.H., Perotti, M.C., Kelly, P.M., Hogan, S.A.
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents, 2022, 39–104
Explores the crucial role of lactose in various dairy products.

Biomolecules derived from whey: Strategies for production and biological properties
Perotti, M.C., Vénica, C.I., Wolf, I.V., Quiberoni, A., Bergamini, C.V.
Biomolecules from Natural Sources: Advances and Applications, 2022, 390–432
Investigates methods for extracting and utilizing bioactive molecules from whey.

Calcium absorption and bone retention in normal growing rats by feeding an experimental yogurt-reduced in lactose-containing galactooligosaccharides (GOS)
Seijo, M., Bonanno, M.S., Vénica, C.I., Perotti, M.C., Zeni, S.N.
Study looks at how a specially formulated yogurt impacts calcium absorption and bone health in growing rats.