This page has only limited features, please log in for full access.

Prof. Dr. Ilija Djekic
Faculty of Agriculture, University of Belgrade

Basic Info


Research Keywords & Expertise

0 Food Science
0 Food Sustainability
0 Sensory and consumer science
0 Food Safety & Quality
0 food modelling

Fingerprints

Food Safety & Quality
Food Science
Food Sustainability

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
Profile ImageRaquel P. F. Guiné Polytechnic Institute of Vis...
Profile ImageVesna Djordjevic Institute of Meat Hygiene an...
Profile ImageSara Spilimbergo Department of Industrial Eng...
Profile ImageBartosz Sołowiej University of Life Sciences ...
Profile ImageAnet Režek Jambrak University of Zagreb Faculty...
Profile ImageFrancisco Barba University of Valencia
Profile ImageJose Manuel Lorenzo Centro Tecnológico de la Ca...
Profile ImageIgor Tomasevic University of Belgrade
Following: 11 users
View all

Feed

Review
Published: 13 August 2021 in Sustainability
Reads 0
Downloads 0

This paper gives an overview of main food supply chain stakeholders and their role in achieving the UN Sustainable Development Goals (SDGs). As this supply chain is global, playing a significant role in feeding the world, a deeper analysis of 17 SDGs, their targets and indicators reveals numerous direct and indirect connections with various SDGs. To perform such an overview, the authors investigated the link between the main stakeholders of the chain (farmers, food processors, food traders and consumers) with UN SDGs. In parallel, the authors explored the roles of policymakers, inspection services, certification bodies and academia in supporting these SDGs. In spite of numerous papers, calculations and estimations, discussion and media coverage, the authors believe that only the tip of the iceberg has been revealed. Based on this overview, the authors emphasize SDG 2—Zero Hunger and SDG 12—Responsible Consumption and Production as the most dominant for the food supply chain. In parallel, the achievement of SDG 17—Partnerships for the Goals will enable deeper intertwining of the goals and all stakeholders in the food supply chain continuum. Additional efforts are needed to pave the way for fulfilling the targets of the UN SDGs and exceeding expectations of all stakeholders.

ACS Style

Ilija Djekic; Laura Batlle-Bayer; Alba Bala; Pere Fullana-I-Palmer; Anet Režek Jambrak. Role of the Food Supply Chain Stakeholders in Achieving UN SDGs. Sustainability 2021, 13, 9095 .

AMA Style

Ilija Djekic, Laura Batlle-Bayer, Alba Bala, Pere Fullana-I-Palmer, Anet Režek Jambrak. Role of the Food Supply Chain Stakeholders in Achieving UN SDGs. Sustainability. 2021; 13 (16):9095.

Chicago/Turabian Style

Ilija Djekic; Laura Batlle-Bayer; Alba Bala; Pere Fullana-I-Palmer; Anet Režek Jambrak. 2021. "Role of the Food Supply Chain Stakeholders in Achieving UN SDGs." Sustainability 13, no. 16: 9095.

Journal article
Published: 29 July 2021 in Theory and practice of meat processing
Reads 0
Downloads 0

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-functional characteristics of pollen, a conclusion was reached that the higher the concentration, the higher the emulsification and better techno-functional properties. Also, FTIR-ATR analysis has shown that specific pollen molecules provided good emulsifying properties of sausages. On the other hand, sensory analysis showed that sausages with the addition of 1.0% and 1.5% of pollen powder have a more pronounced floral odor. Warner-Bratzler shear force test has shown that the incorporation of pollen caused a more stable product throughout sixty days of storage than the control sample. It could be explained by the formation of more protein-protein interactions due to the addition of non-meat proteins in the formulation of frankfurters and obtaining a more stable product than the control one. All things considered, it can be concluded that pollen exhibits good techno-functional properties and could be utilized in the formulation of frankfurters with improved and steady techno-functional properties during two months of refrigerated storage.

ACS Style

S. M. Novakovic; I. V. Djekic; M. B. Pesic; A. Z. Kostic; D. D. Milincic; I. В. Tomasevic. Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder. Theory and practice of meat processing 2021, 6, 135-140 .

AMA Style

S. M. Novakovic, I. V. Djekic, M. B. Pesic, A. Z. Kostic, D. D. Milincic, I. В. Tomasevic. Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder. Theory and practice of meat processing. 2021; 6 (2):135-140.

Chicago/Turabian Style

S. M. Novakovic; I. V. Djekic; M. B. Pesic; A. Z. Kostic; D. D. Milincic; I. В. Tomasevic. 2021. "Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder." Theory and practice of meat processing 6, no. 2: 135-140.

Journal article
Published: 23 July 2021 in International Journal of Gastronomy and Food Science
Reads 0
Downloads 0

Water-based (boiling and steaming) and contact heating (grilling at low and high temperature) methods deployed at 15, 30, and 45 min were investigated concerning their influence on potato's mechanical properties, mastication, and dynamic sensory perception. Instrumental color difference (ΔE) and triangle test results were explicated together. They revealed negligible ΔE (from one to nine) for grilled potatoes, compared to the boiling and steaming treatments (where ΔE ranged up to 24), indicating that appearance was not the only parameter influencing products’ distinguishing. Further investigations revealed that boiling and steaming were capable of increasing samples' mass up to 4% while grilling decreased by 46%. High and low temperature grilling treatments had the strongest effect on mass difference (ηp2 = 0.949 and 0.84, respectively), while 45′ and 30’ preparation times had similar effects (ηp2 = 0.981 and ηp2 = 0.959). Water-based methods had a stronger effect on selected mechanical properties (e.g., rupture stress, toughness, and deformability modulus). Grilling increased values of the mentioned mechanical parameters, especially considering the higher temperature. On the contrary, water-based methods decreased them with the preparation prolongation. The same trend was also followed by some mastication parameters (number of chews, consumption time, chewing rate). Estimated correlation coefficients revealed that mass difference had the greatest predictive power considering mastication, followed by toughness and rupture stress.

ACS Style

Jovan Ilic; Igor Tomasevic; Ilija Djekic. Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception. International Journal of Gastronomy and Food Science 2021, 25, 100401 .

AMA Style

Jovan Ilic, Igor Tomasevic, Ilija Djekic. Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception. International Journal of Gastronomy and Food Science. 2021; 25 ():100401.

Chicago/Turabian Style

Jovan Ilic; Igor Tomasevic; Ilija Djekic. 2021. "Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception." International Journal of Gastronomy and Food Science 25, no. : 100401.

Research article
Published: 07 July 2021 in Journal of Texture Studies
Reads 0
Downloads 0

An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs’ mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (i) analyzed consumers’ demands towards mastication attributes, (ii) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (iii) developed a quality function deployment model that connects consumers’ demands with a multidimensional technical scale, enabling mastication effort quantification through a novel “ease of mastication index” (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.

ACS Style

Jovan Ilic; Igor Tomasevic; Ilija Djekic. Ease of mastication index—Quantification of mastication effort using quality function deployment. Journal of Texture Studies 2021, 52, 447 -460.

AMA Style

Jovan Ilic, Igor Tomasevic, Ilija Djekic. Ease of mastication index—Quantification of mastication effort using quality function deployment. Journal of Texture Studies. 2021; 52 (4):447-460.

Chicago/Turabian Style

Jovan Ilic; Igor Tomasevic; Ilija Djekic. 2021. "Ease of mastication index—Quantification of mastication effort using quality function deployment." Journal of Texture Studies 52, no. 4: 447-460.

Research article
Published: 21 June 2021 in International Journal of Food Sciences and Nutrition
Reads 0
Downloads 0

Food consumption involves several dimensions, being some of them directly associated with the consumers' characteristics. The interrelationships between these domains impact consumer behaviour for food choice and the consequent decisions for food consumption. In these frameworks, economic motivations are determinant. On the other hand, the scientific literature highlights that the economic-based stimuli to choose food is still underexplored. In this perspective, the objective of this study was to assess the main sociodemographic and anthropometric determinants of the economic motivations for food choice. For that, a questionnaire survey was carried out involving 11,919 respondents from 16 countries. A validated questionnaire was used, translated into the native languages in all participating countries, using a back-translation process. First, the information obtained was assessed through factor analysis to reduce the number of variables associated with the economic motivations and to identify indexes. After, and considering the indexes obtained as dependent variables, a classification and regression tree analysis was performed. As main insights, it is highlighted that the main determinants of the economic motivations are country of residence, age, gender, civil state, professional activity, educational level, living environment, responsibility for buying food, weight, height, body mass index, healthy diets and physical exercise practices. Additionally, the results also reveal that economic motivations may be associated with two indexes, one related to convenience attitudes and the other to quality concerns. Finally, the younger persons and the women are the social groups more concerned with healthy diets and food quality. In conclusion, this work confirmed that food choice is to a high extent influenced by several sociodemographic and behavioural factors.

ACS Style

Vítor J. P. D. Martinho; Elena Bartkiene; Ilija Djekic; Monica Tarcea; Irena Colić Barić; Maša Černelič-Bizjak; Viktória Szűcs; Alessandra Sarcona; Ayman El-Kenawy; Vanessa Ferreira; Dace Klava; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Dieuwerke Bolhuis; Maria Papageorgiou; Raquel P. F. Guiné. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition 2021, 1 -13.

AMA Style

Vítor J. P. D. Martinho, Elena Bartkiene, Ilija Djekic, Monica Tarcea, Irena Colić Barić, Maša Černelič-Bizjak, Viktória Szűcs, Alessandra Sarcona, Ayman El-Kenawy, Vanessa Ferreira, Dace Klava, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Dieuwerke Bolhuis, Maria Papageorgiou, Raquel P. F. Guiné. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition. 2021; ():1-13.

Chicago/Turabian Style

Vítor J. P. D. Martinho; Elena Bartkiene; Ilija Djekic; Monica Tarcea; Irena Colić Barić; Maša Černelič-Bizjak; Viktória Szűcs; Alessandra Sarcona; Ayman El-Kenawy; Vanessa Ferreira; Dace Klava; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Dieuwerke Bolhuis; Maria Papageorgiou; Raquel P. F. Guiné. 2021. "Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour." International Journal of Food Sciences and Nutrition , no. : 1-13.

Review
Published: 03 June 2021 in Journal of Texture Studies
Reads 0
Downloads 0

Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory studies employed. The results reveal that two thirds of the panels have between eight and twelve members, with gender data provided in half of the papers. Overall duration of their initial training is presented only in around 20% of reviewed publications. When provided, duration was below 2 hours per session involving up to 10 sessions. One third of papers confirmed to have conducted training of the panel for methods employed, while almost half used experienced human subjects with no further data. Around 12% of all manuscripts have validated training of their sensory panel, while 20% of papers covered at least one criterion for assessment of their panels' performance. The majority of papers (80%) used descriptive methods, mainly with intensity scales. It is of note that 15% of papers used hedonic tests typical for consumer studies. Almost half of the scholars conducted their research in triplicates (41.3%) while almost one quarter (24%) provided no data on this subject. Type of food analyzed has no effects on the quality of data provided regarding panels, training, sensory methods, and replications.

ACS Style

Ilija Djekic; José M. Lorenzo; Paulo E. S. Munekata; Mohammed Gagaoua; Igor Tomasevic. Review on characteristics of trained sensory panels in food science. Journal of Texture Studies 2021, 52, 501 -509.

AMA Style

Ilija Djekic, José M. Lorenzo, Paulo E. S. Munekata, Mohammed Gagaoua, Igor Tomasevic. Review on characteristics of trained sensory panels in food science. Journal of Texture Studies. 2021; 52 (4):501-509.

Chicago/Turabian Style

Ilija Djekic; José M. Lorenzo; Paulo E. S. Munekata; Mohammed Gagaoua; Igor Tomasevic. 2021. "Review on characteristics of trained sensory panels in food science." Journal of Texture Studies 52, no. 4: 501-509.

Chapter
Published: 18 March 2021 in Developing Sustainability Competences Through Pedagogical Approaches
Reads 0
Downloads 0

University of Belgrade is a public university in Serbia. It has been among 50 Academic Ranking World Universities in Food Science and Technology, where the Faculty of Agriculture plays a significant role and is recognised as a leading scientific institution in the region. The faculty has around 300 full time employees engaged in teaching and research activities and each year enrols over 1,000 students. This chapter presents the results from 26 survey respondents of this faculty. The main focus of the faculty is on economic issues, followed by cross-cutting themes, environmental issues, and social issues. The contribution is medium and the strength is medium. The ranking of the competences shows that System thinking and analysis is the highest, followed by Inter-disciplinary work. The ranking of the pedagogical approaches resulted in Lecturing and Project- or Problem-based learning were the highest, followed by Community Service Learning. The correlation analysis showed that Project- or Problem-based learning developed the most competences, followed by Participatory Action Research, Inter-disciplinary team teaching, Community service learning, and Jigsaw/Interlinked Teams. The competences most developed were Systems thinking, Anticipatory thinking, Tolerance for ambiguity and uncertainty, and Empathy and change of perspective. The results reveal a potential whole new horizon for further development of the three sustainability dimensions. Beyond this, the results could encourage other faculties operating within the University of Belgrade to analyse and develop their sustainability competences and pedagogical approaches.

ACS Style

Ilija Djekic. Sustainability Competences and Pedagogical Approaches at the University of Belgrade-Faculty of Agriculture. Developing Sustainability Competences Through Pedagogical Approaches 2021, 239 -251.

AMA Style

Ilija Djekic. Sustainability Competences and Pedagogical Approaches at the University of Belgrade-Faculty of Agriculture. Developing Sustainability Competences Through Pedagogical Approaches. 2021; ():239-251.

Chicago/Turabian Style

Ilija Djekic. 2021. "Sustainability Competences and Pedagogical Approaches at the University of Belgrade-Faculty of Agriculture." Developing Sustainability Competences Through Pedagogical Approaches , no. : 239-251.

Journal article
Published: 06 March 2021 in Sustainability
Reads 0
Downloads 0

This work intended to explore some motivations that influence people’s eating habits towards sustainability. This was an observational, cross-sectional study, carried out by questionnaire survey on a non-probabilistic sample of 10,067 participants from 13 countries (Argentina, Brazil, Croatia, Greece, Hungary, Latvia, Lithuania, Poland, Portugal, Serbia, Slovenia, Romania and United States). Results indicated that people prefer fresh local foods from the season, being important because it allows transportation and storage to be reduced, which in many cases implies refrigeration systems and consequent energy expenditure. Although people avoid food waste at home, the awareness for the waste at restaurants still needs to be improved. Consumers seem to prefer foods that have been produced and packed in sustainable ways but still give importance to the package—understandable for food products. The results also indicated significant differences in the food choice motivations between groups for all sociodemographic variables tested (age, sex, marital status, education, professional area, living environment and country), but the association was high only for variable country. Additionally, a tree classification analysis allowed to identify the relative importance of the influential variables on the sustainable food choices, with country being the most important, followed by age and sex. Additionally, discriminant function analysis allowed establishing a model for the relation between country and six variables accounting for preservation of biodiversity, respect for life, save natural resources, save energy, reduce industrial pollution and minimal packaging. Although with some limitations, this study brings valuable insight into some aspects linked with sustainable food choices on a number of countries and how people shape their food choices according to some sustainability issues.

ACS Style

Raquel Guiné; Elena Bartkiene; Sofia Florença; Ilija Djekić; Maša Bizjak; Monica Tarcea; Marcela Leal; Vanessa Ferreira; Ivana Rumbak; Panagiotis Orfanos; Viktória Szűcs; Dace Klava; Małgorzata Korzeniowska; Kathy Isoldi; Paula Correia; Manuela Ferreira; Ana Cardoso. Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability 2021, 13, 2869 .

AMA Style

Raquel Guiné, Elena Bartkiene, Sofia Florença, Ilija Djekić, Maša Bizjak, Monica Tarcea, Marcela Leal, Vanessa Ferreira, Ivana Rumbak, Panagiotis Orfanos, Viktória Szűcs, Dace Klava, Małgorzata Korzeniowska, Kathy Isoldi, Paula Correia, Manuela Ferreira, Ana Cardoso. Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability. 2021; 13 (5):2869.

Chicago/Turabian Style

Raquel Guiné; Elena Bartkiene; Sofia Florença; Ilija Djekić; Maša Bizjak; Monica Tarcea; Marcela Leal; Vanessa Ferreira; Ivana Rumbak; Panagiotis Orfanos; Viktória Szűcs; Dace Klava; Małgorzata Korzeniowska; Kathy Isoldi; Paula Correia; Manuela Ferreira; Ana Cardoso. 2021. "Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework." Sustainability 13, no. 5: 2869.

Review article
Published: 24 February 2021 in Current Opinion in Food Science
Reads 0
Downloads 0

Types of diets and energy intakes of animals, feeding types and withdrawal times were perceived as most important pre-harvest and the use of vacuum and active packaging in combination with lower temperatures post-harvest factors influencing meat color. The color remains one of the most important meat quality attributes when consumers are concerned. According to the literature survey of 600 manuscripts, published only in the last two years, more than 40% of them failed to include information necessary to replicate and/or properly interpret instrumental color results. Color measuring systems and devices, that can successfully resolve the problem of meat translucency and its non-uniform refraction index, should be a preferred instrumental choice in the future.

ACS Style

Igor Tomasevic; Ilija Djekic; Maria Font-I-Furnols; Nino Terjung; Jose M Lorenzo. Recent advances in meat color research. Current Opinion in Food Science 2021, 41, 81 -87.

AMA Style

Igor Tomasevic, Ilija Djekic, Maria Font-I-Furnols, Nino Terjung, Jose M Lorenzo. Recent advances in meat color research. Current Opinion in Food Science. 2021; 41 ():81-87.

Chicago/Turabian Style

Igor Tomasevic; Ilija Djekic; Maria Font-I-Furnols; Nino Terjung; Jose M Lorenzo. 2021. "Recent advances in meat color research." Current Opinion in Food Science 41, no. : 81-87.

Original paper
Published: 04 February 2021 in European Food Research and Technology
Reads 0
Downloads 0
ACS Style

Jovana Vunduk; Maja Kozarski; Ilija Djekic; Igor Tomašević; Anita Klaus. Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. European Food Research and Technology 2021, 247, 829 -838.

AMA Style

Jovana Vunduk, Maja Kozarski, Ilija Djekic, Igor Tomašević, Anita Klaus. Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. European Food Research and Technology. 2021; 247 (4):829-838.

Chicago/Turabian Style

Jovana Vunduk; Maja Kozarski; Ilija Djekic; Igor Tomašević; Anita Klaus. 2021. "Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus." European Food Research and Technology 247, no. 4: 829-838.

Journal article
Published: 21 January 2021 in International Journal of Gastronomy and Food Science
Reads 0
Downloads 0

Influence of three cooking methods (boiling, steaming, and sous-vide) and three cooking times (15, 30, and 45 min) was studied concerning oral processing of celeriac. Jointly, color difference, mechanical properties, and dynamic perception of selected sensory attributes were observed. In parallel, a triangle test was used to inspect the existence of perceptible differences between the cooking method/time combinations (treatments). Two-way ANOVA showed the existence of the main effects’ interactions for the number of chews (p = 0.024) and consumption time (p < 0.001). Very significant effects of the cooking method were found for the cycle duration (p < 0.005) and chewing rate (p < 0.001), while the other oral processing parameters were not influenced by the effects of the factors nor with their interaction. In the case of mechanical properties, a very significant interaction of the two factors was revealed for the toughness (p < 0.001), and a significant interaction for the shear force (p < 0.05). A very significant interaction (p < 0.001) was also found for weight loss. Oppositely, the interactions were not significant for the rupture stress and strain and deformability modulus, but the main effects of the cooking method and cooking time were significant. Sous-vide treated products needed twice more chews and time for consumption and had the highest sample compression and shearing forces compared to the boiled and steamed samples while boiling and steaming produced similar products concerning the oral processing and mechanical properties. Sous-vide celeriac also maintained the dominance of perceived firmness regardless of the cooking time. Otherwise, the firmness of boiled and steamed celeriac decreased as cooking prolonged. The same trend of decreasing the dominance rate with longer cooking time is observable for the other sensory attributes. The number of chews, consumption time, and eating rate were strongly correlated to mechanical properties and weight loss. Triangle test revealed the existence of differences for all combinations of treatments within the cooking method, except between celeriac boiled for 30 and 45 min and sous-vide for 15 and 30 min.

ACS Style

Jovan Ilic; Igor Tomasevic; Ilija Djekic. Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum). International Journal of Gastronomy and Food Science 2021, 23, 100308 .

AMA Style

Jovan Ilic, Igor Tomasevic, Ilija Djekic. Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum). International Journal of Gastronomy and Food Science. 2021; 23 ():100308.

Chicago/Turabian Style

Jovan Ilic; Igor Tomasevic; Ilija Djekic. 2021. "Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)." International Journal of Gastronomy and Food Science 23, no. : 100308.

Review
Published: 12 January 2021 in Applied Sciences
Reads 0
Downloads 0

With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Internet of nonthermal food processing technologies (IoNTP). Nonthermal technologies include high power ultrasound, pulsed electric fields, high voltage electrical discharge, high pressure processing, UV-LED, pulsed light, e-beam, and advanced thermal food processing techniques include microwave processing, ohmic heating and high-pressure homogenization. The aim of this review was to bring in front necessity to evaluate possibilities of implementing smart sensors, artificial intelligence (AI), big data, additive technologies with nonthermal technologies, with the possibility to create smart factories together with strong emphasis on sustainability. This paper brings an overview on digitalization, IoT, additive technologies (3D printing), cloud data storage and smart sensors including two SWOT analysis associated with IoNTPs and sustainability. It is of high importance to perform life cycle assessment (LCA), to quantify (En)—environmental dimension; (So)—social dimension and (Ec)—economic dimension. SWOT analysis showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. Nonthermal and advanced thermal technologies can be applied also as sustainable techniques working in line with the sustainable development goals (SDGs) and Agenda 2030 issued by United Nations (UN).

ACS Style

Anet Režek Jambrak; Marinela Nutrizio; Ilija Djekić; Sanda Pleslić; Farid Chemat. Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability. Applied Sciences 2021, 11, 686 .

AMA Style

Anet Režek Jambrak, Marinela Nutrizio, Ilija Djekić, Sanda Pleslić, Farid Chemat. Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability. Applied Sciences. 2021; 11 (2):686.

Chicago/Turabian Style

Anet Režek Jambrak; Marinela Nutrizio; Ilija Djekić; Sanda Pleslić; Farid Chemat. 2021. "Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability." Applied Sciences 11, no. 2: 686.

Reference work
Published: 05 January 2021 in Handbook of Climate Change Management
Reads 0
Downloads 0

Climate change is considered as a global phenomenon affecting the entire food chain. The majority of food-related environmental studies emphasize significant impacts of the animal origin food supply chain on climate change through calculation of various indicators such as global warming potential or ozone depletion potential. These findings initiated various scientific debates discussing the necessity of changing dietary patterns in terms of avoiding meat and dairy products as “environmental polluters” with strong effects on climate change. On the other side, temperature changes and variations of precipitation patterns together with extreme weather events and water reduction are recognized as predictors for reduced food production, decreased food quality, and rise of food safety issues associated with animal origin food. As a result, preventive measures in food production are aligned to various environmental impacts. Scientists have quantified impacts of animal origin food production on climate change, mainly by employing life-cycle assessment. Also, various perspectives were used to distinguish between the influence and the importance of certain preventive measures implemented as a result of climate change effects. This chapter gives an overview of various approaches on revealing climate change impact on animal origin food production from both sides of the coin.

ACS Style

Ilija Djekic; Igor Tomasevic. Impact of Animal Origin Food Production on Climate Change and Vice Versa: Analysis from a Meat and Dairy Products Perspective. Handbook of Climate Change Management 2021, 1 -16.

AMA Style

Ilija Djekic, Igor Tomasevic. Impact of Animal Origin Food Production on Climate Change and Vice Versa: Analysis from a Meat and Dairy Products Perspective. Handbook of Climate Change Management. 2021; ():1-16.

Chicago/Turabian Style

Ilija Djekic; Igor Tomasevic. 2021. "Impact of Animal Origin Food Production on Climate Change and Vice Versa: Analysis from a Meat and Dairy Products Perspective." Handbook of Climate Change Management , no. : 1-16.

Review
Published: 04 January 2021 in Foods
Reads 0
Downloads 0

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

ACS Style

Otilia Carvalho; Maria N. Charalambides; Ilija Djekić; Christos Athanassiou; Serafim Bakalis; Jose Benedito; Aurelien Briffaz; Cristina Castañé; Guy Della Valle; Isabel Maria Nunes De Sousa; Ferruh Erdogdu; Aberham Hailu Feyissa; Nickolas G. Kavallieratos; Alexandros Koulouris; Milica Pojić; Anabela Raymundo; Jordi Riudavets; Fabrizio Sarghini; Pasquale Trematerra; Alberto Tonda. Modelling Processes and Products in the Cereal Chain. Foods 2021, 10, 82 .

AMA Style

Otilia Carvalho, Maria N. Charalambides, Ilija Djekić, Christos Athanassiou, Serafim Bakalis, Jose Benedito, Aurelien Briffaz, Cristina Castañé, Guy Della Valle, Isabel Maria Nunes De Sousa, Ferruh Erdogdu, Aberham Hailu Feyissa, Nickolas G. Kavallieratos, Alexandros Koulouris, Milica Pojić, Anabela Raymundo, Jordi Riudavets, Fabrizio Sarghini, Pasquale Trematerra, Alberto Tonda. Modelling Processes and Products in the Cereal Chain. Foods. 2021; 10 (1):82.

Chicago/Turabian Style

Otilia Carvalho; Maria N. Charalambides; Ilija Djekić; Christos Athanassiou; Serafim Bakalis; Jose Benedito; Aurelien Briffaz; Cristina Castañé; Guy Della Valle; Isabel Maria Nunes De Sousa; Ferruh Erdogdu; Aberham Hailu Feyissa; Nickolas G. Kavallieratos; Alexandros Koulouris; Milica Pojić; Anabela Raymundo; Jordi Riudavets; Fabrizio Sarghini; Pasquale Trematerra; Alberto Tonda. 2021. "Modelling Processes and Products in the Cereal Chain." Foods 10, no. 1: 82.

Journal article
Published: 31 December 2020 in Slovenian Journal of Public Health
Reads 0
Downloads 0

Introduction The objective was to develop and validate an instrument that measures different determinants of people’s food choices and simultaneously accounts for a variety of factors: health, emotions, price and availability, society and culture, environment and politics, and marketing and advertising. Methods This is a cross-sectional study focusing on food choice determinants. It was carried out in 16 countries in 2017 and 2018. This study included 11,960 volunteer adult participants from different countries. The data was validated using Confirmatory Factor Analysis (CFA) and Structural Equation Modelling (SEM). Results Validation using CFA with SEM revealed that multi-factor modelling produced first- and second-order models that could be used to define the EATMOT scale, the first presenting better fitting indices, with the goodness-of-fit and comparative-fit indices very close to 1, as well as root-mean-square-error-of-approximation, root-mean-square-residual and standardised-root-mean-square-residual at practically zero. Conclusion The validated EATMOT scale guarantees confidence in the information obtained through this instrument, and can be used in future studies to better understand food choice determinants in different geographical areas and help plan strategies to improve healthy eating patterns and diminish the burden of non-communicable diseases.

ACS Style

P. F. Guiné Raquel; João Duarte; Ana Cristina Ferrão; Manuela Ferreira; Paula Correia; Ana Paula Cardoso; Elena Bartkiene; Viktória Szűcs; Levente Nemes; Marija Ljubičić; Maša Černelič-Bizjak; Kathy Isoldi; Ayman El Kenawy; Vanessa Ferreira; Evita Straumite; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Lucia Frez-Muñoz; Maria Papageorgiou; Ilija Djekić. The eating motivations scale (EATMOT): Development and validation by means of confirmatory factor analysis (CFA) and structural equation modelling (SEM). Slovenian Journal of Public Health 2020, 60, 4 -9.

AMA Style

P. F. Guiné Raquel, João Duarte, Ana Cristina Ferrão, Manuela Ferreira, Paula Correia, Ana Paula Cardoso, Elena Bartkiene, Viktória Szűcs, Levente Nemes, Marija Ljubičić, Maša Černelič-Bizjak, Kathy Isoldi, Ayman El Kenawy, Vanessa Ferreira, Evita Straumite, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Lucia Frez-Muñoz, Maria Papageorgiou, Ilija Djekić. The eating motivations scale (EATMOT): Development and validation by means of confirmatory factor analysis (CFA) and structural equation modelling (SEM). Slovenian Journal of Public Health. 2020; 60 (1):4-9.

Chicago/Turabian Style

P. F. Guiné Raquel; João Duarte; Ana Cristina Ferrão; Manuela Ferreira; Paula Correia; Ana Paula Cardoso; Elena Bartkiene; Viktória Szűcs; Levente Nemes; Marija Ljubičić; Maša Černelič-Bizjak; Kathy Isoldi; Ayman El Kenawy; Vanessa Ferreira; Evita Straumite; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Lucia Frez-Muñoz; Maria Papageorgiou; Ilija Djekić. 2020. "The eating motivations scale (EATMOT): Development and validation by means of confirmatory factor analysis (CFA) and structural equation modelling (SEM)." Slovenian Journal of Public Health 60, no. 1: 4-9.

Journal article
Published: 01 December 2020 in Food Control
Reads 0
Downloads 0

This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge. Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.

ACS Style

Ilija Djekic; Aleksandra Nikolić; Mirza Uzunović; Aluwé Marijke; Aijun Liu; Jiqin Han; Mladen Brnčić; Nada Knežević; Photis Papademas; Katerina Lemoniati; Franziska Witte; Nino Terjung; Maria Papageorgiou; Kyriaki G. Zinoviadou; Antonella Dalle Zotte; Erika Pellattiero; Bartosz G. Sołowiej; Raquel P.F. Guiné; Paula Correia; Alexandrina Sirbu; Liliana Vasilescu; Anastasia A. Semenova; Oksana A. Kuznetsova; Urška Vrabič Brodnjak; Mirian Pateiro; Jose Manuel Lorenzo; Andriy Getya; Tetiana Kodak; Igor Tomasevic. Covid-19 pandemic effects on food safety - Multi-country survey study. Food Control 2020, 122, 107800 -107800.

AMA Style

Ilija Djekic, Aleksandra Nikolić, Mirza Uzunović, Aluwé Marijke, Aijun Liu, Jiqin Han, Mladen Brnčić, Nada Knežević, Photis Papademas, Katerina Lemoniati, Franziska Witte, Nino Terjung, Maria Papageorgiou, Kyriaki G. Zinoviadou, Antonella Dalle Zotte, Erika Pellattiero, Bartosz G. Sołowiej, Raquel P.F. Guiné, Paula Correia, Alexandrina Sirbu, Liliana Vasilescu, Anastasia A. Semenova, Oksana A. Kuznetsova, Urška Vrabič Brodnjak, Mirian Pateiro, Jose Manuel Lorenzo, Andriy Getya, Tetiana Kodak, Igor Tomasevic. Covid-19 pandemic effects on food safety - Multi-country survey study. Food Control. 2020; 122 ():107800-107800.

Chicago/Turabian Style

Ilija Djekic; Aleksandra Nikolić; Mirza Uzunović; Aluwé Marijke; Aijun Liu; Jiqin Han; Mladen Brnčić; Nada Knežević; Photis Papademas; Katerina Lemoniati; Franziska Witte; Nino Terjung; Maria Papageorgiou; Kyriaki G. Zinoviadou; Antonella Dalle Zotte; Erika Pellattiero; Bartosz G. Sołowiej; Raquel P.F. Guiné; Paula Correia; Alexandrina Sirbu; Liliana Vasilescu; Anastasia A. Semenova; Oksana A. Kuznetsova; Urška Vrabič Brodnjak; Mirian Pateiro; Jose Manuel Lorenzo; Andriy Getya; Tetiana Kodak; Igor Tomasevic. 2020. "Covid-19 pandemic effects on food safety - Multi-country survey study." Food Control 122, no. : 107800-107800.

Original article
Published: 20 November 2020 in Journal of Food Processing and Preservation
Reads 0
Downloads 0

Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM), based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with 7 quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds.

ACS Style

Ana Doroški; Anita Klaus; Maja Kozarski; Stefana Cvetković; Biljana Nikolić; Dragica JakovljeviĆ; Igor Tomasevic; Jovana Vunduk; Vesna Lazić; Ilija Djekic. The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach. Journal of Food Processing and Preservation 2020, 45, 1 .

AMA Style

Ana Doroški, Anita Klaus, Maja Kozarski, Stefana Cvetković, Biljana Nikolić, Dragica JakovljeviĆ, Igor Tomasevic, Jovana Vunduk, Vesna Lazić, Ilija Djekic. The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach. Journal of Food Processing and Preservation. 2020; 45 (1):1.

Chicago/Turabian Style

Ana Doroški; Anita Klaus; Maja Kozarski; Stefana Cvetković; Biljana Nikolić; Dragica JakovljeviĆ; Igor Tomasevic; Jovana Vunduk; Vesna Lazić; Ilija Djekic. 2020. "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach." Journal of Food Processing and Preservation 45, no. 1: 1.

Review
Published: 08 November 2020 in Foods
Reads 0
Downloads 0

Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that color research results reported were often impossible to replicate or to interpret properly because of incomplete description of the methodology. In some of the manuscripts reviewed, illuminant source (61.0%), aperture size (93.8%), observer angle, and number of readings (over 70% of all cases) were not reported. It is therefore critical to set rules regarding the description of the methodology for (milk) color research articles in order to ensure replicability and/or comparison of studies.

ACS Style

Bojana Milovanovic; Ilija Djekic; Jelena Miocinovic; Vesna Djordjevic; Jose M. Lorenzo; Francisco J. Barba; Daniel Mörlein; Igor Tomasevic. What Is the Color of Milk and Dairy Products and How Is It Measured? Foods 2020, 9, 1629 .

AMA Style

Bojana Milovanovic, Ilija Djekic, Jelena Miocinovic, Vesna Djordjevic, Jose M. Lorenzo, Francisco J. Barba, Daniel Mörlein, Igor Tomasevic. What Is the Color of Milk and Dairy Products and How Is It Measured? Foods. 2020; 9 (11):1629.

Chicago/Turabian Style

Bojana Milovanovic; Ilija Djekic; Jelena Miocinovic; Vesna Djordjevic; Jose M. Lorenzo; Francisco J. Barba; Daniel Mörlein; Igor Tomasevic. 2020. "What Is the Color of Milk and Dairy Products and How Is It Measured?" Foods 9, no. 11: 1629.

Journal article
Published: 22 October 2020 in Applied Sciences
Reads 0
Downloads 0

The main objective of this study was to assess the exposure associated with aflatoxin M1 (AFM1) of the adult population in Serbia from consumption of milk and dairy products. This assessment was performed using concentration values of AFM1 in raw milk (385 samples) and dairy products (556 samples) based on the analyses conducted in the period between 2015 and 2018. In parallel, a dairy products consumption survey was completed during 2018 based on ‘one-day’ and ‘seven-day’ recall methods. In order to estimate the intake of AFM1 from the consumption of dairy products for both recall methods, a Monte Carlo simulation was conducted. The study revealed that pasteurized milk and yogurt are dairy products mostly consumed by the Serbian adult population. Estimated daily intake of AFM1 was in the range of 62–74 × 10−3 ng/kg bw/day, depending on the recall methods and scenarios employed. Although the results show moderate exposure risks compared to similar studies worldwide, climatic conditions and weather extremes that have occurred recently may have negatively influenced the contamination of feed and, consequently, AFM1 contamination of milk. As a result, it is justifiable to promote continuous monitoring in feed and dairy supply chains in Serbia and provide an update of exposure assessment.

ACS Style

Ilija Djekic; Jelena Petrovic; Milica Jovetic; Azra Redzepovic-Djordjevic; Milica Stulic; Jose M. Lorenzo; Marco Iammarino; Igor Tomasevic. Aflatoxins in Milk and Dairy Products: Occurrence and Exposure Assessment for the Serbian Population. Applied Sciences 2020, 10, 7420 .

AMA Style

Ilija Djekic, Jelena Petrovic, Milica Jovetic, Azra Redzepovic-Djordjevic, Milica Stulic, Jose M. Lorenzo, Marco Iammarino, Igor Tomasevic. Aflatoxins in Milk and Dairy Products: Occurrence and Exposure Assessment for the Serbian Population. Applied Sciences. 2020; 10 (21):7420.

Chicago/Turabian Style

Ilija Djekic; Jelena Petrovic; Milica Jovetic; Azra Redzepovic-Djordjevic; Milica Stulic; Jose M. Lorenzo; Marco Iammarino; Igor Tomasevic. 2020. "Aflatoxins in Milk and Dairy Products: Occurrence and Exposure Assessment for the Serbian Population." Applied Sciences 10, no. 21: 7420.

Journal article
Published: 18 October 2020 in International Journal of Food Studies
Reads 0
Downloads 0

This work examined the relationships between quality characteristics of raw milk and climatic conditions. Over a period of three years, a total of 5,065 samples were collected encompassing two types of farms. The quality characteristics analysed were titratable acidity (TA), total plate count (TPC) and somatic cells count (SCC). Climatic conditions were evaluated in respect to the outdoor air temperature, pressure, humidity and precipitation. Big farms showed a stronger correlation between TA and climatic conditions as opposed to SCC and climatic conditions. TPC was out of limit in big farms when the outdoor air temperature was higher than 19.8 °C (p0.05). Small farms showed a stronger correlation between SCC and climatic conditions as opposed to TA. In these farms, occurrence of acidity out of limit was detected in less than 7.2% of samples. Samples with TA out of limit were observed when air temperature was higher than 18.4 °C (p0.05). These results can be used to improve good agricultural practices in respect to climatic conditions and size of farms.

ACS Style

Ilija Djekic; Jelena Miočionović; Marija Bojčevski; Nada Šmigić; Igor Tomašević. Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia. International Journal of Food Studies 2020, 9, 295 -306.

AMA Style

Ilija Djekic, Jelena Miočionović, Marija Bojčevski, Nada Šmigić, Igor Tomašević. Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia. International Journal of Food Studies. 2020; 9 (2):295-306.

Chicago/Turabian Style

Ilija Djekic; Jelena Miočionović; Marija Bojčevski; Nada Šmigić; Igor Tomašević. 2020. "Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia." International Journal of Food Studies 9, no. 2: 295-306.