Antun Jozinović is an Associate Professor in the Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek (Croatia), where he completed a Master Engineer of Food Engineering and PhD in Biotechnical Sciences. Before becoming a professor, he was a junior researcher and a postdoctoral researcher at the university. Furthermore, Antun Jozinović served as a leader for the studies “Potential of application a distillery wastewater from the production of apple brandy for the production of naturally modified starches”, “Application of tomato processing by-product as a functional ingredient in the development of new products”, “Possibility of application of gluten-free cereals in maize production snack products and modified flour” . His scientific-professional field includes food technology, development and improvement of food production and food products, rheological and thermophysical food properties, food safety, and carbohydrate technology, as well as confectionery extrusion. Moreover, he is a part of the following societies: “Association for Nutrition and Dietetics “WITH FOOD TO HEALTH” Tuzla”, “Society of Chemical Engineers and Technologists Osijek”, “Association of Bosnian Croats “Prsten”, etc.