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职业迁徙
个人简介
Biljana Pajin has graduated from the Faculty of Technology in Novi Sad in 1995. She defended PhD thesis at the Department of carbohydrate food engineering in 2005 and at the same year she was selected as Docent and in 2015 as full Professor at the same Faculty where she teaches at courses Technology of chocolate and cocoa products, Technology of cookies and related products and Technology of sugar confectionery, Quality control in technologies of sugar and confectionery and Edible fats for bakery and confectionery industry. She teaches under the Bachelor's degree, Master and Doctoral studies, where she participates in research work as well as scientific cooperation with confectionery and oil industry of Serbia. Under her mentorship it has been defended three doctoral dissertations and a large number of bachelor and master works. From 2018. Biljana Pajin is a Dean of Faculty of Technology Novi Sad.
Since 2011 she is member of the editorial board of the Proceedings for production and processing of oil seeds. Since 1995, she has been participating in 15 research projects, of which 13 national and 2 international.
Biljana Pajin has published a number of papers in the field of Food Engineering in leading national and international journals and was a participant in a number of domestic and international congresses.
Main activities on projects:
2020 - present: Building Entrepreneurial Ecosystem – Student entrepreneurship beyond borders” BEE-Student“ (HUSRB/1903/43/0012). Financed by: European Union.
2020 - present: Technological procedure for valorization of by-products of processing cereals, sugar beet, fruit and oilseeds through the development of confectionery and bakery products (680-00-00054/4/2020-02). Financed by: Ministry of Agriculture, Forestry and Water Management of the Republic of Serbia. Type of project: Scientific-technological development.
2020 - present: Project no. 451-03-9/2021-14/200134. Financed by: Ministry of Education, Science and Technological Development of the Republic of Serbia. Type of project: Scientific-technological development. Project Manager: Prof. dr Biljana Pajin
2013-2014: Cross-border network for knowledge transfer and innovative development in wastewater treatment – WATERFRIEND, HUSRB/1203/221/196. Financed by: IPA Program of Cross-border Cooperation between Hungary – Serbia.
2011-2019: Development of new functional products based on oilseeds, TR-31014. Financed by: Ministry of Education, Science and Technological Development of the Republic of Serbia. Type of project: Scientific-technological development. Project Manager: Prof. dr Biljana Pajin
2016-2021: Valorization of by-products of the food industry through the development of nutritionally enriched cookies and crackers, 114-451-2085/2016. Financed by: Provincial Secretariat for Science and Technological Development of Autonomus Province of Vojvodina.
2018-2019: Monitoring of pesticide and heavy metal content in cookies and similar confectionery products available on the Vojvodina market in order to determine risky product groups. Financed by: Provincial Secretariat for Science and Technological Development of Autonomus Province of Vojvodina. Project Manager: Prof. dr Biljana Pajin,
2016-2018: Development of innovative chocolate products fortified with bioactive compounds, Financed: EU and Ministry of Education, Science and Technological Development, Type of project: Innovation fund - Collaborative Grant Scheme Program for private-sector companies and public-sector R&D organizations.
2015-2018: "From molecules to crystals - how do organic molecules form crystals?" (Crystallize). Type of project: COST action - CM1402.
2016-2017: Chocolate with improved functional characteristics, 142-451-3586/2016. Financed by: Provincial Secretariat for Science and Technological Development of Autonomus Province of Vojvodina.
2011-2015: Fine bakery products with functional characteristics designed for consumers with special nutritional needs. Financed by: Provincial Secretariat for Science and Technological Development. Type of project: Scientific-technological development.
2013-2014: Modification of fat phase composition in production of nutritionally enriched confectionery cream spread, 114-451-4134/2013. Financed by: Provincial Secretariat for Science and Technological Development of Autonomus Province of Vojvodina. Project Manager: Prof. dr Biljana Pajin
2011-2014: Quality and stability development of confectionery filling, Financed: Bilateral cooperation between Croatia and Serbia. Project Manager: Prof. dr Biljana Pajin
2009-2011: Functional ingredients - bearers of quality in biscuit technology, TR 20023. Financed by: Ministry of Education, Science and Technological Development of the Republic of Serbia. Type of project: Scientific-technological development. Project Manager: Prof. dr Biljana Pajin
研究兴趣
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Danica Zaric,Marica Rakin,Maja Bulatovic,Tanja Krunic,Ivana Loncarevic,Biljana Pajin, Zagorka Blazevska
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONno. 1 (2024): 772-782
Zenodo (CERN European Organization for Nuclear Research) (2023)
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POLYMERSno. 14 (2023): 2982-2982
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2023)
Lončarević Ivana, Stožinić Milica,Pajin Biljana,Nikolić Ivana,Petrović Jovana,Šojić Branislav,Zarić Danica
Food and Feed Researchno. 2 (2023): 77-89
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