Ilija Djekic

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• Full Professor
• Professor (Full) at University of Belgrade

The objective of this paper was to assess the environmental performance of the production of six types of dairy products/pasteurized and ultra-high temperature (UHT) milk, yoghurt, cream, butter and cheese/from seven dairy plants of different capacities processing 36% of raw milk in Serbia. A total of 29 life cycle assessment calculations have been...

This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is o...

This paper gives an overview of main food supply chain stakeholders and their role in achieving the UN Sustainable Development Goals (SDGs). As this supply chain is global, playing a significant role in feeding the world, a deeper analysis of 17 SDGs, their targets and indicators reveals numerous direct and indirect connections with various SDGs. T...

This paper provides an overview of how food production influences climate change and also illustrates the impact of climate change on food production. To perform such an overview, the (inter)link between different parts of the food supply chain continuum (agriculture production, livestock farming, food processing, food transport and storing, retail...

Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months,...

This study evaluated and compared the mechanical, acoustics, and food oral processing properties of two apple varieties, Braeburn and Golden Delicious, depending on their ripening stage, during 15-d shelf-life period after harvest. The correlation between acoustics and mechanical properties varied by variety and ripening stage. Braeburn apples init...

Introduction Consuming unhealthy foods in emotional states can increase body mass index (BMI), contribute to becoming overweight, and lead to the development of chronic diseases. This study aims to investigate the associations between BMI, emotional motivation for food consumption, and health outcomes. Materials and methods “The Motivations for Fo...

Rising industrial demands emphasize the need for exploring other non-traditional sources for obtaining pectin. As efforts to enhance circular economy practices and reduce reliance on primary resources intensify; the focus has shifted towards utilizing various types of agricultural and food industry waste; including tomato pomace waste (TPW). In thi...

The usage of photoselective anti-hail nets is a modern approach to protect crops from adverse climatic factors with additional beneficial effects on orchard performance. Therefore, this study explored the impact of photoselective nets (blue, red, pearl, and yellow net) and the black net on the microclimate, plant growth, yield, ripening time, and f...

Environmental impacts of crop production mostly depend on the type of agricultural practice employed with different crops. Conventional production is mainly associated with higher quantities at lower costs compared to organic production with lower environmental footprints. However, these conclusions mostly apply at regular climate conditions. Clima...

This review provides a comprehensive overview of studies that have investigated different types of disposable tableware. First, the authors used text mining with the bibliometric analysis tool VOSViewer to identify the leading research streams in disposable tableware research. A systematic literature search was then conducted in two databases (Scop...

Higher education institutions (HEIs) have been incorporating sustainability into their curricula, which is crucial for providing students with the skills and knowledge to help societies become more sustainable. During the last 15 years, there has been increasing research on sustainability competences and the pedagogical approaches to develop them....

This study investigated mechanics, oral processing, and dynamic sensory perception of commercial plant-based burgers. A beef burger and four commercial green pea and soy-based samples with diverse contents of proteins, fats, carbohydrates, and fibers were selected for the study. The results of mechanical tests indicated complexity of matrix and cru...

While multilayer plastic is difficult for recycling, innovative technologies and tactics are being developed to improve the process. New technologies in chemical recycling show promising results; however, the net improvement brought to the environment, economy, and society should be assessed for their wider adoption and diffusion. This study focuse...

Sustainable development integrates social, economic, technological, scientific, and environmental challenges through the framework of 17 Sustainable Development Goals. Industry 4.0 (and future technological advancement levels), digitalisation, plant-based processing, environmental challenges and alternative protein sources are vastly researched and...

The seed and edible oil (SEO) industry produces a significant amount of waste, from wastewater to organic solid waste such as soybean and sunflower seed husks. The inclusion of these materials as substrates for edible mushroom production was examined. Lignocellulosic characterization of the substrates was also performed to determine the exact nutri...

Apples are considered one of the most extensively consumed fruits worldwide, prized for their superior nutritional profile, bioactive compounds, and sensory characteristics. The primary aim of this study was to evaluate the physical and sensory characteristics of two apple varieties, Braeburn and Golden Delicious, based on different harvest dates a...

Remontant raspberry cultivars originally produce fruit in the upper part of primocanes in the fall, but if retained over winter, they can produce a second crop in the lower part of the floricanes the following spring. Maintaining remontant cultivars to yield twice during the cane’s growth cycle corresponds to a double-cropping system, which enables...

This article provides answers to the question of how Generation Z perceives various quality characteristics in connection with paper straws. The aim of this study was to analyze the advantages and disadvantages of paper straws from three perspectives: intrinsic quality characteristics, sensory perception, and physical characteristics. A total of 21...

Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some p...

Food loss and waste constitute a substantial threat to global food system sustainability, representing 38% of energy consumption in the supply chain. The 2030 Agenda for Sustainable Development highlights a vision integrating social, economic, and environmental pillars. Addressing environmental impact requires recycling (destruction for new creatio...

The main aim of this study was to analyze hygiene practices in small-scale dairy plants (SSDPs) in Serbia. A total of 60 plants were included in the research. A survey questionnaire used for SSDPs was designed to obtain the main information about hygiene practices they perform, as well as the data about the SSDPs, their production portfolio, and im...

Intentions to purchase meat and repeat purchasing patterns will depend on the consumer’s perception of intrinsic and extrinsic quality cues. In order to discover consumers’ insights into the quality of pork and beef, the main objective of this study was to investigate meat color, marbling, and types of fresh meat defects. A total of 50 samples of m...

Simple Summary Climate change is one of the drivers of change towards sustainable food systems food security. Therefore, food security is a priority all around the world and across different sectors of society. Edible insects are recommended as a sustainable source of food of animal origin, but their acceptance is very diverse across cultures and c...

The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for the presence of pathogens, Listeria monocytogenes and Salmonella spp., and enumerated for Coagulase-positive staphylo...

Abstract Purpose - The main purpose of this paper was to evaluate the validation process of food safety control measures. Design/methodology/approach - The validation of control measures has been analyzed at 50 food companies in Serbia. The sample included companies that produce food of both plant and animal origin and have certified food safety ma...

The presence of chemical contaminants in food is often unavoidable and associated with many adverse health effects. Exposure assessment is the essential element of an overall risk assessment process. While the specific purpose of the exposure assessment process can vary, the main goal is to provide a foundation for health-protective decisions. In r...

This study investigated food safety issues as perceived by food companies and food safety authorities in six countries in Europe and Central Asia. A total of 66 companies and 16 authorities participated in the survey. The results provide important insights related to what the main food safety priorities are, how they are addressed in the countries...

The objective of this study was to identify the requirements needed for selling dairy products through e-commerce, as well as current gaps and challenges that exist for small scale dairy processors (SSDPs), and need to be addressed in order to comply with those requirements. A mixed method research design was used for training needs assessment. Qua...

BACKGROUND Titanium dioxide (TiO2) is banned in some countries but its use is still permitted in others. The global food supply chain is therefore challenged with the need to use rapid and reliable testing methods to either detect the presence of TiO2 or to quantify its concentration. The goal of this study was to determine the feasibility of using...

The objective of this research was to evaluate the cumulative exposure of the population aged 10–24 years to pesticides that have a chronic effect on the thyroid. A consumption study covering fresh fruits and vegetables was collected from 377 respondents. In parallel, 2369 fruit and vegetable samples were chemically analyzed for pesticide residues....

Salt reduction in food is one of the main concerns for public health agencies. Performing two‐way analysis of variance, the effects of salt reduction and replacement on the pasta filata Kačkavalj cheese properties were studied during 6 months. Computer vision system is a novel method for colour evaluation. There were no differences in colour parame...

This study aimed to develop a single quality index of Serbian (IS) and Mongolian (IM) Chaga (Inonotus obliquus) extracts obtained by different types of extraction. Microwave-assisted extraction (MW), ultrasonic-assisted extraction (VAE), and supercritical water extraction (SWE) were used to prepare the extracts. Seven quality parameters of a mushro...

The main objective of this study was to investigate how food fraud is perceived among consumers in Serbia and Montenegro. A total of 1264 consumers from the two countries participated in an online survey during the second half of 2022, using Google forms®. In the Serbian population, older or highly educated respondents are aware of different types...

Because edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer perspective have become more prominent. Hence, this study intended to examine the perceptions of partic...

Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced...

Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF techno...

The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assur...

BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID‐19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects...

(1) The nutritional quality of strawberry (Fragaria × ananassa Duch) fruits, among others, is largely maintained by the presence of soluble sugars and organic acids. As the primary products of photosynthesis, they are energy depots in plants, necessary for the construction of cell constituents, but also serve as precursors of aromatic compounds and...

Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open...

This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of tex...

The Sustainable Development Goals (SDG) encourage the efficient use of sustainable technologies. Ultrasound-assisted extraction (UAE) is one of the extraction process techniques, which are also directed towards sustainability as a goal. Coffee silver skin (CS), being a healthy raw material as well as a waste, could be utilized in the manufacturing...

This paper gives an overview of scientific challenges in implementing and certifying “Zero residue” approach. The rationale behind the concept is that final control of commodities during/immediately after harvesting should confirm that traces of all used plant protection products are less than or equal to 0.01 mg/kg. To evaluate the risks in applyi...

Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a bee...

The constant variation of people’s lifestyle has been linked to changes in people’s eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased in all western countries. This study aims at characterization of the Portuguese consumers’ attitude towar...

“Publish or perish” is a well-known aphorism in academia. However, this mantra has often led to excessive pressure to publish increasing numbers of manuscripts without commensurate care for quality. Such pressure has been associated with evaluation systems that push researchers to focus on various scientometrics indicators, such as publishing in jo...

Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, and the identification of customers’ clusters and its characteristics in order to understand customers’ b...

Popularity of meat analogs is rising. Several causes for that were identified. On one side, more sustainable products with lower environmental impact are needed. Consumers also demand these products because of their ethical and health benefits. However, sensory perception is still a great obstacle for their wider acceptance. Chewiness has been ide...

Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depressi...

Quality Function Deployment (QFD) is a fuzzy logic tool for product design and improvement. It has been present in the food sector for more than 30 years. Recently, QFD has been applied to connect consumers’ demands for oral processing quality and measurable technical parameters. The primary goal of the QFD is to recognize consumers’ demands and th...

Edible insects have been suggested as a more sustainable source of protein, but their consumption varies according to geographical and sociocultural influences. Focusing on the different aspects that can influence people’s attitudes towards edible insects (EI), this work aimed to carry out the statistical validation of an instrument aimed at assess...

The influence of boiling, steaming, grilling and sous-vide treatments on bolus properties of vegetables was investigated. Cooking produced potato boluses with large particles or pasty boluses unsuitable for analysis. Celeriac preserved its brittleness and produced more small particles as mastication prolonged. Eggplant and zucchini were similar and...

Land as a whole, and soil, in particular, plays a critical function in the climate system. The various types of land use, especially agriculture and forestry, account for nearly a quarter of the greenhouse gas emissions. On the other hand, the world's soil is under pressure from many factors, including climate change and land use change. Increases...

This study aimed to investigate the level of knowledge about edible insects (EIs) in a sample of people from thirteen countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey). Data collection was based on a questionnaire survey applied through online tools between July and Novem...

Background The implementation of the Sustainable Development Goals (SDGs) requires much planning and the provision of resources, especially regarding the necessary investments, technologies and infrastructures needed. Yet, it is presently unclear how available these elements are, what gaps exist, what changes have taken place in terms of their avai...

Consumers in many countries express increased expectations associated with food quality. When their satisfaction is not achieved, they may raise a complaint. The main aim of this study was to analyze the overall perception of food quality and complaints associated with poor food quality. In parallel, this study categorized food quality and complain...

In recent years, edible insects have been suggested as an alternative food that is more sustainable compared with other sources of animal protein. However, knowledge about the sustainability aspects associated with this source of food may play a role in convincing consumers to adopt insects as part of their diet. In this context, the present study...

This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for o...

Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilizati...

The globalization of food supply, the consumers’ demand for more convenient, fresh-like food and rapid development in food science and technology, have resulted in a need to develop and apply non-thermal processing (NTP) technologies, and consequently to introduce foods not previously available at the global market. NTP technologies are effective a...

Non thermal technologies are gaining increased attention in various domains of food processing, mainly through achieving several goals: (i) decreasing processing time of foods; (ii) preventing negative effects of heat on nutritional properties of foods; (iii) assuring food safety mostly focused on microbial inactivation and preservation; and (iv) m...

Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by sous‐vide culinary method (50 ‐ 90°C, 10’) were investigated and compared with the cooking method (80°C, 30 – 60’) to analyze effects of different temperature and time regimes. To promote organic oyster mushroom nutritional benefits and improve its taste,...

There has been increasing research on pedagogical approaches, sustainability competences, and how to connect them in Higher Education Institutions (HEIs). This paper's aim is to provide deeper insights into the system of pedagogical approaches and sustainability competences, as well as how these interrelate. A survey was developed to investigate su...

Purpose The interconnections between climate change and health are well studied. However, there is a perceived need for studies that examine how responses to health hazards (e.g. cardiovascular diseases, ozone layer effects, allergens, mental health and vector-borne diseases) may assist in reducing their impacts. The purpose of this paper is to rev...

An online survey was distributed to consumers in nine countries in order to investigate their perceptions related to causers of food safety risks, types of food associated with food-borne illnesses and the role of actors in the food supply chain. A total of 2723 respondents have participated in the survey. Results indicated that food hygiene has be...

The environmental performance of various aspects of animal origin food supply chains has been the focus of research in recent years, and has provided useful information. However, there were no studies that covered the entire egg supply chain from different perspectives. The aim of this study was to analyze the majority of environmental impacts in t...

is study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. ree batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitr...

The influence of steaming and sous-vide on color, mechanics, mastication, and dynamic sensory perception of eggplant and zucchini was explored. Two cooking methods were deployed at three treatment times (15, 30, and 45 min) to obtain a complete image. Experimental factors and interactions affected the flesh and skin color of the vegetables (P < .05...

The Food Safety Management System (FSMS) seeks to ensure the quality of food products in the whole food supply chain. In Portugal, like in all European Union countries, enterprises working in the food sector have to fulfil several regulations of food safety and quality to assure those food products won’t compromise consumers’ health. The COVID-19 p...

The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the lat...

This paper gives an overview of scientific challenges that may occur while performing modelling meat (as a product) and simulating mastication by using engineering tools. To evaluate these challenges, Failure Mode and Effect Analysis method has been employed to assess six engineering tools often used in analyzing different perspectives of food oral...