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dr Igor Tomašević, vanredni profesor

Igor Tomašević - Fotografija

Telefon

  • lokal: 3272
  • fiksni: 4413272

Elektronska pošta


Godina rođenja

1974.

Akademska karijera
  Godina Institucija Oblast
Izbor u zvanje 2017 Univerzitet u Beogradu, Poljoprivredni fakultet Biotehničke nauke
Doktorat 2011 Univerzitet u Beogradu, Poljoprivredni fakultet Biotehničke nauke, Nauka o mesu
Magistratura 2007 Univerzitet u Beogradu, Poljoprivredni fakultet Biotehničke nauke
Diploma 2000 Univerzitet u Beogradu, Poljoprivredni fakultet Biotehničke nauke


Uža naučna oblast
Nauka o mesu

Spisak predmeta koje nastavnik predaje
Naziv predmeta Nivo studija
Prerada mesa i mleka
Studijski program:
  • Agroekonomija
Osnovne akademske studije
Obrada mesa
Studijski program:
  • Prehrambena tehnologija - Modul:Tehnologija animalnih proizvoda
Osnovne akademske studije
Tehnologija pratećih proizvoda u industriji mesa
Studijski program:
  • Prehrambena tehnologija - Modul:Tehnologija animalnih proizvoda
Osnovne akademske studije
Osnovi tehnologije animalnih proizvoda
Studijski program:
  • Prehrambena tehnologija - Modul:Upravljanje bezbednošću i kvalitetom u proizvodnji hrane
Osnovne akademske studije

Oblast istraživanja
Nauka o mesu
Tehnologija mesa
Bezbednost i kvalitet hrane

Reprezentativne reference
1. Tomić N, Tomaševic I, Radovanović R, Rajković A. "Uzice Beef Prshuta": Influence of different salting processes on sensory properties. Journal of Muscle Foods. 2008;19(3):237-46.
2. Rajkovic A, Tomasevic I, Smigic N, Uyttendaele M, Radovanovic R, Devlieghere F. Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife. Journal of Food Engineering. 2010;100(3):446-51.
3. Djekic I, Tomasevic I, Radovanovic R. Quality and food safety issues revealed in certified food companies in three Western Balkans countries. Food Control. 2011;22(11):1736-41.
4. Nada S, Ilija D, Igor T, Jelena M, Ruzica G. Implication of food safety measures on microbiological quality of raw and pasteurized milk. Food Control. 2012;25(2):728-31.
5. Djekic I, Tomasevic I, Zivkovic N, Radovanovic R. Types of food control and application of seven basic quality tools in certified food companies in Serbia. Quality Assurance and Safety of Crops and Foods. 2013;5(4):325-32.
6. Tomašević I, Šmigić N, Dekić I, Zarić V, Tomić N, Rajković A. Serbian meat industry: A survey on food safety management systems implementation. Food Control. 2013;32(1):25-30.
7. Djekic I, Miocinovic J, Tomasevic I, Smigic N, Tomic N. Environmental life-cycle assessment of various dairy products. Journal of Cleaner Production. 2014;68:64-72.
8. Djekic I, Tomic N, Smigic N, Tomasevic I, Radovanovic R, Rajkovic A. Quality management effects in certified Serbian companies producing food of animal origin. Total Quality Management and Business Excellence. 2014;25(3-4):383-96.
9. Djekic I, Miocinovic J, Pisinov B, Ivanovic S, Smigic N, Tomasevic I. One approach in using multivariate statistical process control in analyzing cheese quality. Mljekarstvo. 2015;65(2):91-100.
10. Tomašević I, Petrović J, Jovetić M, Raičević S, Milojević M, Miočinović J. Two year survey on the occurrence and seasonal variation of aflatoxin M1 in milk and milk products in Serbia. Food Control. 2015;56:64-70.
11. Djekic Djekic I, Blagojevic B, Antic D, Cegar S, Tomasevic I, Smigic N. Assessment of environmental practices in Serbian meat companies. Journal of Cleaner Production. 2016;112:2495-504.
12. Djekic I, Kuzmanović J, Andelković A, Saračević M, Stojanović MM, Tomašević I. Effects of HACCP on process hygiene in different types of Serbian food establishments. Food Control. 2016;60:131-7.
13. Djekic I, Kuzmanović J, Anđelković A, Saračević M, Stojanović MM, Tomašević I. Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. Journal of Applied Microbiology. 2016;121(3):863-72.
14. Djekic I, Kuzmanovic J, Andjelkovic A, Saracevic M, Stojanovic MM, Tomasevic I. Microbial profile of food contact surfaces in foodservice establishments. British Food Journal. 2016;118(11):2666-75.
15. Djekic I, Tomasevic I. Environmental impacts of the meat chain - Current status and future perspectives. Trends in Food Science and Technology. 2016;54:94-102.
16. Djekic I, Vunduk J, Tomašević I, Kozarski M, Petrovic P, Niksic M, et al. Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere. Journal of the Science of Food and Agriculture. 2016.
17. Nastasijevic I, Tomasevic I, Smigic N, Milicevic D, Petrovic Z, Djekic I. Hygiene assessment of Serbian meat establishments using different scoring systems. Food Control. 2016;62:193-200.
18. Smigic N, Antic D, Blagojevic B, Tomasevic I, Djekic I. The level of food safety knowledge among meat handlers. British Food Journal. 2016;118(1):9-25.
19. Tomasevic I, Kuzmanović J, Andelković A, Saračević M, Stojanović MM, Djekic I. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia. Meat Science. 2016;114:54-7.
20. Tomasevic I, Nedeljkovic A, Stanisic N, Puda P. Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics. Fleischwirtschaft. 2016;96(6):103-7.
21. Tomašević I, Šmigić N, Đekić I, Zarić V, Tomić N, Miocinovic J, et al. Evaluation of food safety management systems in Serbian dairy industry. Mljekarstvo. 2016;66(1):48-58.
22. Tomović VM, Jokanović MR, Pihler II, Švarc-Gajić JV, Vasiljević IM, Škaljac SB, et al. Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids. Journal of Applied Animal Research. 2016:1-7.
23. Tomović VM, Stanišić NZ, Jokanović MR, Kevrešan ŽS, Šojić BV, Škaljac SB, et al. Meat quality of swallow-belly mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. Hemijska Industrija. 2016;70(5):557-64.
24. Djekic I, Vunduk J, Tomašević I, Kozarski M, Petrovic P, Niksic M, et al. Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. LWT - Food Science and Technology. 2017;78:82-9.
25. Miocinovic J, Keskic T, Miloradovic Z, Kos A, Tomasevic I, Pudja P. The aflatoxin M1 crisis in the Serbian dairy sector: the year after. Food Additives and Contaminants: Part B Surveillance. 2017;10(1):1-4.
26. Rajkovic A, Tomasevic I, De Meulenaer B, Devlieghere F. The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality. Food Control. 2017;73:829-37.
27. Smigic N, Djekic I, Tomasevic I, Stanisic N, Nedeljkovic A, Lukovic V, et al. Organic and conventional milk – insight on potential differences. British Food Journal. 2017;119(2):366-76.
28. Tomic N, Dojnov B, Miocinovic J, Tomasevic I, Smigic N, Djekic I, et al. Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective. LWT - Food Science and Technology. 2017;80:59-66.
29. Tomović V, Jokanović M, Tomović M, Lazović M, Šojić B, Škaljac S, et al. Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia. Food Additives and Contaminants: Part B Surveillance. 2017:1-6.
30. Tomović V, Jokanović M, Tomović M, Lazović M, Šojić B, Škaljac S, et al. Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia. Food Additives and Contaminants: Part B Surveillance. 2017;10(1):39-43.
31. Tomasevic I, Tomovic V, Stajic S, Jokanovic M, Stanisic N, Zivkovic D. Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. Fleischwirtschaft. 2015;95(9):121-4.
32. Nedeljkovic A, Tomasevic I, Miocinovic J, Pudja P. Feasibility of discrimination of dairy creams and cream-like analogues using Raman Spectroscopy and chemometric analysis. Food Chemistry. 2017;Accepted manuscript.
33. Skunca D, Tomašević I, Zdolec N, Kolaj R, Aleksiev G, Djekic I. Consumer perceived quality characteristics of chicken meat and chicken meat products in Southeast Europe British Food Journal. 2017;Accepted Manuscript.



Tekući projekti
TR-20066 (Ministarstvo nauke Republike Srbije): Održivost lanca masovne proizvodnje hrane.

Stručna usavršavanja
Food safety Regulatory Enforcement, USDA Food Safety Training Course, Jagodina,Serbia, 19-30 April 2004.

Food safety & GMP, USDA Food Safety Training Course, Podgorica,Montenegro 3-6 November 2003.

HACCP for Food Industry, USDA Food Safety Training Course, Belgrade, Serbia, 20-23 May 2003.

Meat Production & Masnagement Course, University of Jerusalem-Israel, 7-31 March 2005.

Meat Safety and Facility Assessment Course, USDA Food Safety Training Course, Jagodina,Serbia, 30 June-01 July 2005.

Developing and Implementing HACCP Plans for the Meat Industry Course Texas A&M University – College Station, USA, 13th -15th September 2005.

Food Safety and Meat Processing Technologies Program Texas A&M University
– College Station, USA, 10th September-10th October 2005.

Strenghtening Food Safety Systems, Wageningen University & Research Center in Netherlands, Wageningen,Netherland, October 15th- November 2nd 2007.

ERASMUS MUNDUS, External Cooperation Window Project, BASILEUS - Balkans Academic Scheme for the Internationalisation of Learning in cooperation with EU universities, Doctorate Scholarship, Faculty of Bioscience Engineering, Ghent University, Belgium,12th February-12th December 2009.

Naziv dokumenta Vreme postavljanja
Praktikum upravljanje bezbednošću u proizvodnji hrane 2010-10-07 11:22:41
Obrada mesa - udžbenik 2016-09-29 15:20:28