معرفی
Prof. Dr. Jurislav Babić is a Full Professor and Head of the Faculty of Food Technology at the University of Osijek, Croatia. His scientific field includes Biotechnical sciences and Food technology. He has held key administrative roles, including Vice-Dean for Science (2002–2016) and currently leads the faculty.
- Education: PhD in Food Engineering (2007)
- Current Affiliation: University of Osijek, Faculty of Food Technology
- Visiting Professor: University of Mostar, Bosnia and Herzegovina
Jurislav Babić's research focuses on food safety, starch modification, cocoa shell utilization, extrusion cooking, and antioxidant activity. He has pioneered studies on mycotoxin detection, non-thermal food processing technologies like high-voltage electrical discharge (HVED), and sustainable applications of agricultural by-products (e.g., cocoa shells, coffee residue).
His recent publications highlight trends in food waste valorization, nutritional enhancement, and contaminant risk assessment. Key areas include mycotoxin co-occurrence in cereals, HVED-induced changes in food components, and functional properties of extruded snacks enriched with bioactive compounds.
- Scientific Awards:
- Croatian Academy of Engineering Award for Best Young Scientist (2007)
- Grants: Not explicitly mentioned but implied through collaborative research projects.
- Advising: Supervises doctoral candidates like Mario Nosić and Esma Karahmet Farhat.
As Head of Faculty, Babić oversees research initiatives in food technology, including wine chemistry, cereal processing, and innovative chocolate formulations. His lab teams focus on sustainable food systems, safety protocols, and novel extraction methods for bioactive compounds.
