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dr Nikola Tomić, docent

Nikola Tomić - Fotografija

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Elektronska pošta


Godina rođenja

1973.

Akademska karijera
  Godina Institucija Oblast
Izbor u zvanje 2012 Univerzitet u Beogradu, Poljoprivredni fakultet Upravljanje bezbednošću i kvalitetom hrane
Doktorat 2012 Univerzitet u Beogradu, Poljoprivredni fakultet Biotehničke nauke, Prehrambeno tehnološke nauke
Magistratura 2006 Univerzitet u Beogradu, Poljoprivredni fakultet Biotehničke nauke, Prehrambeno tehnološke nauke, Tehnologija animalnih proizvoda
Diploma 2001 Univerzitet u Beogradu, Poljoprivredni fakultet Biotehničke nauke, Tehnologija animalnih proizvoda


Uža naučna oblast
Upravljanje bezbednošću i kvalitetom u proizvodnji hrane

Spisak predmeta koje nastavnik predaje
Naziv predmeta Nivo studija
Senzorna analiza
Studijski program:
  • Prehrambena tehnologija - Modul:Tehnologija konzerviranja i vrenja
  • Prehrambena tehnologija - Modul:Tehnologija animalnih proizvoda
Osnovne akademske studije
Praktična obuka III
Studijski program:
  • Prehrambena tehnologija - Modul:Upravljanje bezbednošću i kvalitetom u proizvodnji hrane
Osnovne akademske studije
Upravljanje dokumentima
Studijski program:
  • Prehrambena tehnologija - Modul:Upravljanje bezbednošću i kvalitetom u proizvodnji hrane
Osnovne akademske studije
Senzorna analiza
Studijski program:
  • Prehrambena tehnologija - Modul:Upravljanje bezbednošću i kvalitetom u proizvodnji hrane
Osnovne akademske studije
Senzorna analiza
Studijski program:
  • Prehrambena tehnologija - Modul:Tehnologija ratarskih proizvoda
Osnovne akademske studije

Oblast istraživanja
Senzorna analiza
Bezbednost i kvalitet hrane
Nauka o mesu
Tehnologija mesa
Mikrobiologija hrane

Reprezentativne reference
Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., Vujcic, Z. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective. LWT - Food Science and Technology, 80, 59-66.

Tomic, N., Radivojevic, D., Milivojevic, J., Djekic, I., Smigic, N. (2016), Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of ‘Granny Smith’ apples during postharvest storage. Postharvest Biology and Technology, 112, 233-240.

Tomic, N., Rajkovic, A., Smigic, N., Uyttendaele, M., Devlieghere, F. (2016). Injury caused by intense pulsed UV light formed basis for reductions of Campylobacter jejuni on chicken legs in high-O2 modified atmosphere. 25th International ICFMH Conference - FoodMicro 2016, Abstract Book, Oral Abstract OR-NFP-016, p.82, Dublin, Ireland.

Rajkovic, A., Smigic, N., Djekic, I., Popovic, D., Tomic, N., Krupezevic, N., Uyttendaele, M., Jacxsens, L. (2017). The performance of food safety management systems in the raspberries chain. Food Control, 80, 151-161.

Smigic, N., Rajkovic, A., Djekic, I., Tomic, N. (2015). Legislation, standards and diagnostics as a backbone of food safety assurance in Serbia. British Food Journal, 117(1), 94-108.

Djekic I., Rajkovic A., Tomic N., Smigic N., Radovanovic R. (2014): Environmental management effects in certified Serbian food companies. Journal of Cleaner Production, 76, 196-199.

Djekic, I., Miocinovic J., Tomasevic I., Smigic N., Tomic N. (2014). Environmental life-cycle assessment of various dairy products. Journal of Cleaner Production 68(0), 64-72.

Djekic, I., Tomic N., Smigic N., Tomasevic I., Radovanovic R., Rajkovic A. (2014). Quality management effects in certified Serbian companies producing food of animal origin. Total Quality Management & Business Excellence, 25 (3-4), 383-396.

Tomašević, I., Šmigić, N., Đekić, I., Zarić, V., Tomić, N., Rajković, A. (2013) Serbian Meat Industry: A survey on food safety management systems implementation. Food Control 32(1), 25-30.

Januszewska, R., Mettepenningen, E., Majchrzak, D., Williams, H. G., Mazur, J., Reichl, P., Regourd, A., Jukna, V., Tagarino, D., Konopacka, D., Kaczmarek, U., Jaworska, D., Wojtal, S., Sabau, M., Cofari, A., Tomic, N., Kinnear, M., De Kock, H. L., Chaya, C., Fernández-Ruiz, V., Brugger, C., Peyer, L., Aldredge, T. L., Valenzuela-Estrada, M. (2013). Regional Embeddedness Segments Across Fifteen Countries. Journal of Culinary Science & Technology, 11(4), 322–335.

Rajkovic, A., Tomic, N., Smigic, N., Uyttendaele, M., Ragaert, P., Devlieghere, F. (2010): Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. International Journal of Food Microbiology, 140(2-3), 201–206.

Tomić, N., Tomašević, I., Radovanović, R., Rajković, A. (2008): "Uzice Beef Prshuta": Influence of different salting processes on sensory properties. Journal of Muscle Foods, 19, 3, 237-246.

Tomić, N., Lazarević, M., Djekić, I., Šmigić, N., Ljubisavljević, S., Rajković, A. (2014). Descriptive sensory attributes and consumer acceptance of cherry pie filling. II International Congress “Food Technology, Quality and Safety”. Proceedings, 367-373. 28-30 October 2014, Novi Sad, Serbia.

Januszewska, R., Mettepenningen, E., Majchrzak, D., Williams, H. G., Mazur, J., Reichl, P., Regourd, A., Jukna, V., Tagarino, D., Konopacka, D., Kaczmarek, U., Jaworska, D., Wojtal, S., Sabau, M., Cofari, A., Tomic, N., Kinnear, M., De Kock, H.L., Chaya, C., Fernández-Ruiz, V., Brugger, C., Peyer, L., Aldredge, T.L., Valenzuela-Estrada M. (2012). Segmenting Consumers by Emotional Link to the Region to Explore Attitudes and Sensory Preferences Towards Locally and Globally Manufactured Apple Juices. Book of abstracts 83. Poster, 11th Sensometrics Conference: ‘New skin for the old ceremony’, 10-13 July 2012, Rennes, France.

Januszewska, R., Mettepenningen, E., Majchrzak, D., Williams, H. G., Mazur, J., Reichl, P., Regourd, A., Jukna, V., Tagarino, D., Konopacka, D., Kaczmarek, U., Jaworska, D., Wojtal, S., Sabau, M., Cofari, A., Tomic, N., Kinnear, M., De Kock, H.L., Chaya, C., Fernández-Ruiz, V., Brugger, C., Peyer, L., Aldredge, T.L., Valenzuela-Estrada M. (2012). Characteristics of Regionally Embedded Segments Across Fifteen Countries. Book of abstracts P9.19. Poster, 5th European Conference on Sensory and Consumer Research: ‘A Sense of Inspiration’, 9-12 September 2012, Bern, Switzerland.

Tomić, N., Tomašević, I., Radovanović, R., Rajković, A. (2010): Salting process optimization in production of Uzice Beef Prshuta – traditional Serbian dry-cured meat product. XIV International Symposium Feed Technology, XII International Symposium NODA 2010. Proceedings, 99-106. 19-21 October 2010, Novi Sad, Serbia.

Tomic, N., Tomasevic, I., Radovanovic, R., Barac, M., Sobajic, S., Saicic S. (2009): Changes in Myofibrillar Proteins and Fatty Acid Composition During Production of “Uzice Beef Prshuta” – Traditional Dry-Cured Meat Product. 55th ICoMST, Proceedings, PE4.34, Copenhagen, Denmark.

Tomić, N., Tomašević, I. (2007): Quantitative and qualitative properties of selected beef muscles during production of „Uzice beef prshuta” – traditional Serbian dry-cured meat product. Proceedings, I International Congres on Food Technology, Quality and Safety, XI Symposium NODA 2007, 157-164. Novi Sad, Serbia.


Tekući projekti
TR-31034: "Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača". Nacionalni projekat finansiran od strane Ministarstva prosvete i nauke Republike Srbije. (2010-present). Koordinator projekta: Prof. dr Sava Bunčić.

HORIZON 2020 project: Future Food “Faster Upcoming Technology Uptake Relevant for the Environment in Foods Drying”. (2015-present) Project coordinator: Dr. Maaike van der Kamp - van Roosmalen.

HORIZON 2020 project: MycoKey “Integrated and innovative key actions for mycotoxin management in the food and feed chain”. (2016-present) Project coordinator: Dr. Antonio Francesco Logrieco.

FP7 project: Aquavalens “Protection the health of the Europeans by improving methods for the detection of pathogens in drinking water and water used for the food preparation.” (2011-present) Project coordinator: Prof. Dr. Paul Hunter.

Stručna usavršavanja
15. februar - 04. april 2006: 6th International Post-Graduate Course on "Food Technology". The Hebrew University of Jerusalem; Faculty of Agricultural, Food and Environmental Quality Sciences; Division for External Studies; Rehovot Campus; Israel.

15. oktobar - 17. novembar 2007: Norman E. Borlaug International Agricultural Science and Technology Program. Meat Technology and Application of HACCP to Animal Harvest and Meat Processing. Department of Animal Sciences, Meat Science Program, The Ohio State University, Columbus Campus, Ohio, USA.

09. april 01. oktobar 2008: EU Project: Pathogen Combat (oblast rada: Campylobacter jejuni; pileće meso; tretman mlečnom kiselinom; intenzivno pulsirajuće svetlo; pakovanje u modifikovanoj atmosferi). Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Belgium

Jun 2010 – Septembar 2010: EU Project: MICRORISK (oblast rada: Bacillus cereus; pasterizovana jela; termički tretmani - pasterizacija; pakovanje u modifikovanoj atmosferi). Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Belgium

Januar 17-21, 2011: ISO 9001:2008 Auditor / Lead Auditor Training Course. Lloyd’s Register Quality Assurance Ltd., London, UK. Obuka održana u Beogradu (Srbija).

Novembar 19-23, 2012: EMS Auditor/Lead Auditor Training Course (based on ISO 14001:2004). Lloyd’s Register Quality Assurance Ltd., London, UK. Obuka održana u Beogradu (Srbija).

Jun 24-28, 2013: Food Safety Management Systems Auditor / Lead Auditor Training Course (based on ISO 22000:2005). IRCA - NIGEL BAUER & Associates, London. Obuka održana u Beogradu (Srbija).

Septembar 23-25, 2013: Hands-on Sensory Evaluation Workshop. FRUTAROM ETOL, Slovenia. Radionica održana u Istanbulu (Turska).


Drugi relevantni podaci
Diploma sa Zlatnom medaljom "Najbolji u agrobiznisu" za naučno istraživački rad "Uporedna ispitivanja važnijih svojstava goveđe užičke pršute u cilju optimizacije procesa proizvodnje i standardizacije kvaliteta proizvoda" u okviru 74. Međunarodnog poljoprivrednog sajma u Novom Sadu (maj 2007).