Dragović-Uzelac Verica

 Verica Dragovic Uzelac PhD, Dragović-Uzelac, Verica, Full Professor
Born: 1970.
Associate member of the Academy, (admitted 2017).
Department of Bioprocess Engineering
B.Sc – Biotechnology, 1993; M.Sc. Biotechnology (1998), Ph.D. Biotechnology (1996), all at the Faculty of Food Technology and Biotechnology, University of Zagreb
Tel: 00385 1 4605 128
Fax: 00385 1 4605 072
e-mail: vdragov@pbf.hr
Food technology, Novel technique, Nutrition, Functional food, Bioactive molecules

The most important papers:

(I) Dragović-Uzelac V., Levaj B., Mrkić V., Bursać D., Boras M. (2007) The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region, Food Chem., 102, 966-975.

(II) Dragović-Uzelac, V., Delonga, K., Levaj, B., Djakovic, S., Pospišil, J. (2005) Phenolic profiles of raw apricots, pumpkins and their purees in the evaluation of apricot nectars and jams authenticity. J. Agric. Food Chem.. 53, 4836-4842.

(III) Kulisic-Bilusic, T., Schnäbele, K., Schmöller, I., Dragovic-Uzelac, V., Krisko, A., Dejanovic, B., Milos, M., Pifat, G. (2009) Antioxidant activity versus cytotoxic and NF-κB regulatory activities on HT-29 cells by natural fruit juices. European Food Res. Technol., 228 (3), 417-424.

(IV) Bursać Kovačević, D., Gajdoš Kljusurić, J., Putnik, P., Vukušić, T., Herceg, Z., Dragović-Uzelac, V. (2016) Stability of polyphenols in chokeberry juice treated with gas phase Plasma, Food Chem., 212, 323-331.

(V) Elez Garofulić, I., Zorić, Z., Pedisić, S., Dragović-Uzelac, V. (2017) Retention of polyphenols in encapsulated sour cherry juice in dependence of drying temperature and wall material. LWT – Food Sci. Technol. 83, 110-117.

Leadership of scientific and technological projects:

(I) Application of innovative technologies for production of plant extracts as ingredients for functional food – (IT-PE-FF), Research project, Croatian Science Foundation (2014.-2018.)

(II) Biologically active compounds in some wild and cultivated plants (funded by Ministry of Science, Education and Sports, 2008. -2013)

(III) The application of innovative technologies in bioactive compounds isolation from organic waste in the wine production; EU Structural Funds; Operatinal Programme Regional Competitiveness 2007-2013. Call: „Sthrengthening capacities for research, development and innovation”, RC.2.2.08.  (2014.-2016.)

(IV) Sour cherry Marasca (Prunus cerasus var. Marasca) as an ingredient for functional food; IPA Component IIIC Regional Competitiveness Operational Programme 2007-2011; (Science and Innovation Investment Fund, 2010.- 2012.)

(V) Production of nonalcoholic beverages from wild plants – Technological project: TP-04/0058-20 (funded by Ministry of Science, Education and Sports, 2005.-2007.).

Special achievements in scientific and professional fields:

(I) Head of Laboratory for drying technologies and monitoring of biologically active compounds (established as a result of IPA project), 2013 – today;

(II) Head of Department of Food Engineering, 2009.-2013.

(III) The member of editorial board international journals: Journal of Food Technology and Biotechnology; Austin Journal of Nutrition and Metabolism

(IV) President of the Organizing Committee of 7th International Congress of Food Technologists, Bio-technologists and Nutritionists, 2009-2011.

(V) President of the Executive Committee of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2012-2014

National/state awards:

(I) RegioStars 2016-Certificate for one of the most successful implemented project in category „Sustainable growth – Circular Economy“-Project „Innovative Technologies in Treatment of Waste from Wine Production“;Operatinal Programme Regional Competitiveness 2007-2013. Call: „Sthrengthening capacities for research, development and innovation”, Brussels, 2016

(II) Annual State’s award for science, 2015.

(III) Annual State’s Award for popularization and promotion of science, 2012.

(IV) Certificate for the most successful local EU project in the Republic of Croatia for the period from 2010 to 2013 (Project-Marasca sour cherry (Prunus cerasus var. Marasca) as ingredients for functional foods), Ministry of Regional Development and EU Funds, 2013.

(V) Award of Faculty of Food Technology and Biotechnology for published papers in international journals and extraordinary success in research and educational work, 2014.

Kolačići: Kako bi se osigurao ispravan rad ovih web-stranica, na vaše uređaje vršimo pohranu male podatkovne datoteke poznate pod nazivom kolačići. Uz prihvat Kolačića vaše pregledavanje stranice će se vršiti nesmetano, a u koliko ne prihvatite Kolačiće možda vam neki od sadržaja neće biti dostupni. Više informacija

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close