معرفی
Dr. Ivana Ivić serves as an Assistant Professor at the Faculty of Food Technology, University of Osijek, Croatia, where she conducts research at the intersection of wine science and bioactive compound encapsulation. Her work focuses on optimizing wine aging processes and developing natural delivery systems for functional food ingredients.
Her research program emphasizes:
- Wine technology, particularly aging dynamics of Merlot, Cabernet Sauvignon, and Graševina varieties in oak barrels with varying toast levels
- Encapsulation methodologies using apple fibers, citrus fibers, and dairy proteins to stabilize polyphenols and volatile compounds
- Comparative analysis of conventionally and ecologically produced wines through membrane processes like reverse osmosis and nanofiltration
Analysis of her 15 most recent publications (2019-2024) reveals consistent methodological approaches involving:
- Advanced chemical profiling of phenolic compounds and volatile aromas
- Systematic evaluation of processing parameters (temperature, pressure, vessel type)
- Quantitative assessment of antioxidant activity and sensory properties
Dr. Ivić actively mentors doctoral candidates, currently supervising Mario Nosić (defense scheduled August 26, 2025) and Esma Karahmet Farhat (defense scheduled July 18, 2025). Her collaborative network spans 27 co-authors across the University of Osijek and Rudjer Boskovic Institute, reflecting strong interdisciplinary engagement in food chemistry and engineering.
