Slaviša B. Stajić, Associate Professor, has been employed at the Faculty of Agriculture, University of Belgrade since February 2009. He has nearly four years of prior experience in the meat industry (Meat Plant “PKB IMES,” Belgrade, Serbia), where he held the positions of Engineer (Head of the Fermented & Cured Products Department) and Chief Process Engineer. Their scientific and professional interests focus on the development and improvement of value-added meat, poultry, and fish products. These include adding value to meat of low commercial quality by incorporating it into processed meat products; developing functional meat products—such as emulsified-type and dry-fermented sausages—with improved fatty acid profiles; creating “clean label” meat and fish products; and characterizing traditional meat products.