Danica Savanović

Prof. Danica Savanović is an Associate Professor at the Faculty of Technology, University of Banja Luka, specializing in Food Technology and Industrial Biotechnology. She leads research in meat science, food chemistry, and food preservation, focusing on antioxidants, essential oils, and protein functionality. Her work addresses quality improvement in meat products, fermented sausages, cheeses, and dairy innovations. She has authored over 50 peer-reviewed articles and co-authored books such as Biopolymers as Food Packaging Materials (2017). Prof. Savanović actively engages in projects funded by the Ministry of Science and Technology, including studies on spice additives in cheeses and sustainable meat processing. Her research bridges biochemical analysis (e.g., protein stability under freezing) with sensory evaluation, emphasizing practical applications in food safety and packaging.

Education: Not explicitly stated in text, but inferred through academic rank and publications.

Grants/Projects:

• "Poboljšanje funkcionalnih svojstava autohtonog proizvoda od mlijeka pomocu odabranih biljnih vrsta" (2025-2026)
• "Proizvodnja i karakterizacija novih proizvoda od mlijeka" (2022-2024)
• "Uticaj dodatka biljnog ekstrakta na svojstva prirodnog omotaca i odrzivost domace fermentisane kobasice" (2019-2021)

Awards: None explicitly listed, though grant successes reflect recognition.

Labs/Teams: Active in food chemistry and meat technology labs at Faculty of Technology, collaborating on projects involving sensory analysis and biochemical assays.