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
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.