معرفی
Ivica Kos is an Associate Professor at the University of Zagreb's Faculty of Agriculture, specializing in animal science. His academic journey began with a PhD thesis on Physico-chemical and sensory traits of Dalmatian ham, followed by a Master's study titled Free-choice and restrictive feeding in Zagorje turkeys fattening. He has held progressively senior roles at the University of Zagreb since 2006, including Assistant (2006-2011), Senior Assistant (2011-2013), Assistant Professor (2013-2019), and Associate Professor since 2019.
- Current position: Associate Professor (2019-present)
- Past roles: Assistant Professor (2013-2019), Senior Assistant (2011-2013), Assistant (2006-2011)
Research Focus: Kos investigates meat quality parameters, sensory analysis methodologies, and traditional processing techniques for animal products. His work emphasizes fermented and dry-cured meat products, exploring microbial dynamics, technological improvements, and consumer preferences.
Key Contributions: His publications demonstrate expertise in optimizing traditional meat products through scientific validation of production methods and sensory evaluation frameworks. Recent studies examine grape drying impacts on quality, microbial safety of game meat sausages, and innovative applications of natural additives.
International Engagement: He has participated in Erasmus+ teaching exchanges at Mendel University (Czech Republic), EBRD knowledge exchanges with Taiwan, and EU expert missions for meat classification standards.
- 2017: EBRD expert in meat processing sector
- 2015-2016: Erasmus+ teaching at Mendel University
Professional Involvement: Kos serves on the University of Zagreb Field Council for Bio-technical Sciences and contributes to Croatian agricultural policy through the Ministry of Agriculture's Expert Working Group for food product designations.
