معرفی
Prof. Dr. Stela Jokić is a Full Professor in the Department of Process Engineering at the University of Osijek's Faculty of Food and Technology, Croatia. With a permanent appointment since May 2007, she has established herself as a leading researcher in sustainable extraction technologies and food byproduct valorization, with over 250 publications and more than 6,700 citations.
Her research expertise spans multiple domains of food science and technology, with particular emphasis on green extraction methodologies including high-voltage electrical discharge, supercritical CO2 extraction, microwave-assisted extraction, and subcritical water extraction. Dr. Jokić's work focuses on recovering valuable bioactive compounds—particularly polyphenols, flavonoids, and antioxidants—from underutilized plant materials and food processing byproducts. Her investigations extend to the chemical profiling, functional properties, and potential applications of these compounds in food, pharmaceutical, and cosmetic industries.
Analysis of her recent publication trends reveals a consistent focus on developing environmentally sustainable extraction processes that maximize bioactive compound recovery while minimizing environmental impact. Her work demonstrates increasing sophistication in extraction parameter optimization, with growing attention to the integration of multiple green extraction techniques and the development of novel delivery systems for bioactive compounds. Recent publications show expanded applications in functional food development, particularly in beer production with novel ingredients and stabilization of niche oils.
Dr. Jokić actively supervises doctoral students, with recent thesis defenses including Mario Nosić (August 2025) and Esma Karahmet Farhat (July 2025). Her research collaborations span multiple institutions, with significant contributions to understanding the phytochemical composition of various plant species and marine organisms, particularly those native to the Adriatic region. Her work bridges fundamental research with practical applications, addressing current challenges in food sustainability and waste reduction.
