Radmila Marković

Radmila Marković is a Full Professor in the Department of Nutrition and Botany at the Faculty of Veterinary Medicine, University of Belgrade. She teaches courses in Animal Nutrition for Farms Animals, Animal Nutrition and Quality of Animal-Origin Food, Animal Feed Safety, and Biotechnology in Veterinary Medicine. Her academic career spans over two decades with numerous publications and research contributions in animal nutrition and food safety.

Professor Marković's research primarily focuses on animal nutrition, with special emphasis on poultry nutrition, feed additives, meat quality, and food safety. Her work explores the effects of various feed supplements including selenium-yeast, medium chain fatty acids, phytogenics, and alternative protein sources on animal performance, gut health, and product quality. She has conducted extensive research on heavy metal contamination in the food chain, particularly in fish from the Danube River and snail tissues in urban environments.

Her recent publications (2017-2022) demonstrate a strong focus on sustainable animal production, alternative growth promoters, gut health, and food safety. Key trends in her research include investigating the effects of natural feed additives on animal performance and product quality, studying heavy metal bioaccumulation in aquatic organisms, and exploring innovative approaches to improve meat quality and safety. Her work bridges veterinary medicine, nutrition science, and environmental health.

Professor Marković has co-authored two significant books: "Ishranom životinja do funkcionalne hrane" (2018) which focuses on animal nutrition for functional foods, and "Bezbednost hrane za životinje" (2010) on animal feed safety. These publications reflect her expertise in translating nutritional science into practical applications for food production.

She actively collaborates with researchers across various institutions and has supervised numerous students in their research work. Her laboratory and research team focus on animal nutrition experiments, food safety analysis, and environmental monitoring of contaminants in the food chain.