Dr Sunčica Kocić-Tanackov

suncica-kocic-tanackov

Adresa: Ravanicka 7, Novi Sad, 21000, Serbia
Tel: +381214853715
       +381607696001
e-mail: suncicat@uns.ac.rs
Nationality Serbian

Assistant Professor
University of Novi Sad, Faculty of Technology Novi Sad, Serbia
2017-
Teaching Assistant, University of Novi Sad, Faculty of Technology Novi Sad, Serbia
2005 – 2017
Senior Technical Associate, University of Novi Sad, Faculty of Technology Novi Sad, Serbia
2001 – 2005
Junior Researcher, University of Novi Sad, Faculty of Technology Novi Sad, Serbia
2000 – 2001
EDUCATION AND TRAINING
PhD in technical sciences
2012
Defended doctoral dissertation in the field of food engineering (food microbiology)
University of Novi Sad, Faculty of Technology Novi Sad, Serbia
Level according to
VIII
national/international classification
MSc in technical sciences
2004
Defended master thesis in the field of food engineering (food microbiology)
University of Novi Sad, Faculty of Technology Novi Sad, Serbia
Level according to
VII-2
national/international classification
BSc of Engineering
1999
University of Novi Sad, Faculty of Technology Novi Sad, Serbia
Level according to
VII-1
national/international classification
Training
Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia –
March 2019
CEEPUS mobility grant for 2018/2019 (CEEPUS III Network no. CIII-HR-0306-11-1819-M-
119558)
PERSONAL SKILLS AND
COMPETENCIES
Languages: Serbian, Mother tongue(s)
Other language(s)
English
self-assessment
Russian

Highly motivated for research in the field of food microbiology. 19 years of work


Social skills and competencies

Experience in the University of Novi Sad – Faculty of Technology. Participation in several
scientific projects as researcher. Good communication skills acquired through participation
in many conferences also as a lecturer. Experience in working in a multidisciplinary team.


Organizational skills and Experience in organizing an international scientific meeting.

Head of Specialist Academic competencies Study .
.Microbiological food safety. on Faculty of Technology, University of Novi Sad,Serbia.

Member of the Faculty Teaching-scientific and Advisory board, Faculty of Technology, University of Novi Sad. Member of the Supervisory Board of the Serbian Society for Microbiology Communication skills. Good communication skills gained through my experience as Teaching Assistant,
Assistant Professor and Researcher.
6th Organisational / managerial skills. Chairman of the Organizing Committee the International Scientific “Meeting Mycology, Mycotoxicology, and Mycoses”, Novi Sad, Serbia. Head of Specialist Academic Study .Microbiological food safety. on Faculty of Technology, University of Novi Sad, Serbia.


Computer skills

Microsoft Office suite, internet and mail browsers.
Job-related skills, foodborne microorganisms, mycotoxins in food, natural antimicrobial agents, lactic acid fermentation

Publications
1. S., Durovic, S., Skaljac, S., Jokanovic, M., Ivic M. (2019). Essential oil in the Journals with impact factor (for the last 10 years) versus supercritical fluid extracts of winter savory (Satureja montana L.) -Assessment of the oxidative, microbiological and sensory quality of fresh
pork sausages. Food Chemistry, 287, 280-286.
2. Mladenovic, D., Pejin, J., Kocic-Tanackov, S., Djukic-Vukovic, A., Mojovic, Lj. (2019). Enhanced Lactic Acid Production by daptive Evolution of Lactobacillus paracasei on Agro-industrial Substrate. Applied Biochemistry
and Biotechnology 187 (3), 753-769.
3.Djukic-Vukovic, A., Mladenovic, D., Pejin, J., Kocic-Tanackov, S., Mojovic,Lj.(2019). Utilization of stillages from bioethanol production on various substrates. Chemical Industry & Chemical Engineering Quarterly (Chem
Ind. Chem. Eng. Q.), doi.org/10.2298/CICEQ180123023D
4. Radosavljevic, M., Pejin, J., Pribic, M., Kocic-Tanackov, S., Romanic, R.,
Mladenovic, D.,Djukic-Vukovic,A.,Mojovic,Lj.(2019).Utilization of brewing and malting by-products as carrier and raw materials in L-(+)-lactic acid production and feed
application. Applied
Microbiology and
Biotechnology 103 (7), 3001-3013.
5. Radosavljevic, M., Pejin, J., Pribic, M., Kocic-Tanackov, S., Mladenovic, Lj., Djukic-Vukovic, A., Mojovic, Lj. (2018). Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation. Journal of  Chemical Technology and Biotechnology,doi.10.1007/s00253-019-09683-5
6. Radosavljevic, M., Pejin, J., Kocic-Tanackov, S., Mladenovic, D., Djukic-Vukovic, A. Mojovic, Lj. (2018). Brewer’s spent grain and thin stillage as raw materials in L-(+)-lactic acid fermentation. Journal of the Institute of Brewing 124, 23-30.

8.Mladenovic, D., Pejin, J., Kocic-Tanackov, S., Zeljko Radovic, Djukic-Vukovic, A., Mojovic, Lj. (2018). Lactic acid production on molasses enriched potato stillage by Lactobacillus paracasei immobilized onto agro industrial waste supports. Industrial Crops and Products 124, 142-148.

9. Pejin, J., Radosavljevic, M., Pribic, M., Kocic-nackov, S., Mladenovic,D., Djukic-Vukovic, A., Mojovic, Lj. (2018).
Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products. Waste Management 79, 153–163.

10. Sojic, B., Pavlic, B., Zekovic, Z., Tomovic, V., Ikonic, P., Kocic-Tanackov,S., Dzinic, N. (2018). The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages. LWT-Food Science and Technology 89, 749-755.

11. Kocic-Tanackov, S., Blagojev, N., Suturovic, I., Dimic, G.,Pejin J.,Tomovic, V., Sojic, B., Savanovic, J., Kravic, S., Karabasil, N. (2017).Antibacterial activity essential oils against Escherichia coli, Salmonella enterica and Listeria monocytogenes. Journal of Food Safety and Food Quality (Archiv fьr Lebensmittelhygiene), 68, 88-95.

12. Kocic-Tanackov, S., Dimic G., Mojovic, Lј., Gvozdanovic-Varga, J., Djukic-Vukovic, A.,Tomovic, V., Sojic, B., Pejin, J. (2017). Antifungal activity of the onion (Allium cepa L.) essential oil against Aspergillus, Fusarium and
Penicillium species isolated from food. Journal of Food Processing and Preservation 41 (4) 1-10, e13050

13. Pejin, J., Radosavljevic, M., Kocic-Tanackov, S., Mladenovic, D., Djukic-Vukovic, A. Mojovic, Lj. (2017). Fed-batch l-(+)-lactic acid fermentation of brewer’s spent grain hydrolysate. Journal of the Institute of Brewing, 123,
537-543.

14. Pejin, J., Radosavljevic, M., Kocic-Tanackov, S., Djukic-Vukovic,A.,Mojovic,L.(2017).Lactic acid fermentation of brewer’s
spent grain hydrolysate by Lactobacillus rhamnosus with yeast extract addition and pH control. Journal of the Institute of Brewing, 123, 98–104. 

15. Radonic, J., Kocic Tanackov, S., Mihajlovic, I., Grujic, Z., Vojinovic Miloradov, M., Skrinjar, M., Turk Sekulic, M. (2017). Occurrence of aflatoxin M1 in human milk samples in Vojvodina, Serbia: Estimation of average
daily intake by babies. Journal of Environmental Science and Health, Part B, Pesticides, Food Contaminants, and Agricultural Waste 52(1), 59-63

16. Pejin, J., Radosavljevic, M., Kocic-Tanackov, S.,
Djukic-Vukovic, A.,Mojovic, Lj. (2017). Lactic acid fermentation of brewer’s spent grain hydrolysate by Lactobacillus rhamnosus with yeast extract addition and pH  control. Journal of the Institute of Brewing 123, 98 -104.

17. Tomovic,V., Jokanovic, M., Tomovic, M.,Lazovic, M., Sojic,B., Skaljac,S., Ivic,M.,Kocic-Tanackov,S.,Tomasevic
I.,Martinovic,A.(2017).
Cadmium and lead in female cattle livers and kidneys from the Vojvodina,
northern Serbia. Food Additives and Contaminants – Part B 10(1), 39-43.

18. Tomovic,V., Jokanovic, M., Tomovic, M., Lazovic, M., Sojic, B., Skaljac, S.,Ivic,M.,Kocic-Tanackov,S.,Tomasevic,I.,Martinovic,A.2017).Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia. Food Additives andContaminants – Part B 10 (2), 137-142.

19. Sojic, B., Tomovic, V., Jokanovic, M., Ikonic, P.,
Dzinic, N.,Kocic-Tanackov, S., Popovic, Lj., Tasic, T.,
Savanovic, J., Zivkovic Sojic, N.(2017). Antioxidant Activity of Juniperus communis L. essential oil in pork cooked sausages. Czech Journal of Food Sciences 35, 189-193.

20. Tomovic, V.,Vujadinovic, D., Grujic, R., Jokanovic, M., Kevresan, Z.,Skaljac, S., Sojic, B., Vasilev, D., Kocic-Tanackov, S., Hromis, N.(2016).Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerьckenbraten. Fleischwirtschaft, 12, 101-105.

21. Djukic-Vukovic, A., Mladenovic, D., Radosavljevic, M., Kocic-Tanackov,S.,Pejin,J.,Mojovic,L.(2016).Wastes from bioethanol and beer productions as substrates for
(+) lactic acid production – A comparative L study. Waste Management 48, 478-482.

22. Mladenovic, D.D., Djukic-Vukovic, A. P., Kocic-Tanackov, S.D., Pejin,J.D., Mojovic, Lj.V. (2016). Lactic acid production on a combined distillery stillage
and sugar beet molasses substrate.Journal of Chemical Technology and Biotechnology 91 (9), 2474-2479.

23. Djukic-Vukovic, A., Mojovic, Lj., Jokic, B., Pejin, J., Kocic-Tanackov S.(2016). Mg-modified zeolite as a carrier for Lactobacillus rhamnosus in L
(+) lactic acid production on distillery wastewater. Journal of the Taiwan Institute of Chemical Engineers 59, 262-266.

24. Mladenovic, D., Djukic-Vukovic, A., Pejin, J., Kocic-Tanackov, S., Mojovic,Lj. (2016). Opportunities, perspectives and limits in lactic acid production
from waste and industrial by-products. Hemijska industrija 70 (4), 435–449.

25. Djukic-Vukovic, A., Mojovic, Lj. Semencenko V., Radosavljevic, M., Pejin,J., Kocic-Tanackov, S. (2015). Effective valorisation of distillery stillage by
integrated production of lactic acid and high quality feed. Food Research International 73, 75-80.

26. Kocic-Tanackov, S., Dimic G., Mojovic, Lј., Pejin, J., Tanackov, I., Djukic-Vukovic, A. (2015). Inhibitory effect of the basil extract on the growth of
Cladosporium cladosporioides, Emericella nidulans, and Eurotium species isolated from food. Journal of Food Processing and Preservation 39 (6),
887-895.

27. Pejin, J., Radosavljevic, M., Mojovic, Lj., Kocic-Tanackov, S., Djukic-Vukovic, A. (2015). The influence of calcium-carbonate and yeast extract
addition on lactic acid fermentation of brewer’s spent grain hydrolysate. Food Research International 73, 31-37.

28. Stanojevic-Nikolic, S., Dimic, G., Mojovic, Lj., Pejin, J., Djukic-Vukovic, A.,Kocic-Tanackov, S. (2016). Antimicrobial activity of lactic acid against
pathogen and spoilage microorganisms. Journal of Food Processing and Preservation 40, 990-998.

29. Sojic, B., Tomovic, V., Kocic-Tanackov, S., Skaljac, S., Ikonic, P., Dzinic,N., Zivkovic, N., Jokanovic, M., Tasic, T., Kravic, S. (2015). Effect of
nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control 54,
282-286.

30. Pejin, J., Mojovic, L., Pejin, D., Kocic-Tanackov, S., Savic, D., Nikolic, S., Djukic-VukovicA. (2015). Bioethanol production from triticale by simultaneous saccharification and fermentation with magnesium or calcium
ions addition. Fuel 142, 58–64.

31. Dimic G., Kocic-Tanackov, S., Mojovic, Lј., Pejin, J. (2015). Antifungal activity of lemon essential oil, coriander and cinnamon extracts on food
borne moulds in direct contact and the vapor phase. Journal of Food Processing and Preservation 39 (6), 1778-1787.

32. Јоvic, Ј., Pejin, Ј., Kocic-Tanackov, S., Mojovic, Lj., (2015). Application of lignocellulolytic fungi for bioethanol production from renewable biomass.
Hemijska industrija 69(6), 627-641. 33. Markovic, M., Markov, S., Grujic, O., Mojovic, L., Kocic-Tanackov, S., Vukasinovic, M., Pejin, J. (2014). Microwave as a pre-treatment of triticale
for bioethanol fermentation and utilization of the stillage for lactic acid fermentation. Biochemical Engineering Journal 85, 132-138.

34. Kocic-Tanackov, S., Dimic, G., Mojovic, L., Pejin, J., Tanackov, I. (2014). Effect of caraway, basil, and oregano extracts and their binary mixtures on
fungi in growth medium and on shredded cabbage. LWT – Food Science and Technology 59, 426-432.

35. Pejin, J., Radosavljevic, M.,Grujic, O., Mojovic, Lj., Kocic-Tanackov, S.,Nikolic, S. Djukic-Vukovic, A. (2013). Possible application of brewer’s spent
grain in biotechnology. Hemijska industrija 67 (2), 277-291.

36. Kocic-Tanackov, D.S., Dimic, R.G. (2013).Fungi and mycotoxins: Food contaminants. Hemijska industrija 67(4), 639-653.

37. Kocic-Tanackov, S., Dimic, G., Tanackov, I., Pejin, D., Mojovic, Lј., Pejin, J. (2012). The inhibitory effect of oregano extract on the growth of
Aspergillus spp. and on sterigmatocystin biosynthesis. LWT- Food Science and Technology 49 (1), 14-20.

38. Kocic-Tanackov, S., Dimic, G., Levic, J., Tanackov, I., Tepic, A., Vujicic,B., Gvozdanovic-Varga, Ј. (2012). Effects of onion (Allium cepa L.) and
garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production. Journal of Food Science 77 (5), M278-
M284.

39. Kocic-Tanackov, D.S., Dimic R.G., Tanackov, J.I., Pejin, J.D., Mojovic, V.Lј., Pejin, D.J. (2012). Antifungal activity of oregano (Origanum vulgare
L.) extract on the growth of Fusarium and Penicillium species isolated from food. Хемијска индустрија 66 (1), 33-41.

40. Kocic-Tanackov, S., Dimic, G., Levic, J.,Tanackov, I., Tuco, D. (2011).
Antifungal activites of basil (Ocimum basilicum L.) extract on Fusarium
species. African Journal of Biotechnolgy 10 (50), 10188-10195.

Publications in the National Journals More than 50

Papers and Abstracts at Scientific More than 100

Reviewer in the International
Journal of Agricultural and Food Chеmistry, Critical Reviews in Food Science and Scientific Journals Nutrition, Food Research International, Future Microbiology, Mycoses, Letters of
Applied Microbiology, Јоurnal of Food Science, Journal of Functional Foods, Toxicological & Environmental Chemistry, Natural Product Research, International
Journal of Food Properties, Journal of Food Safety and Food Quality (Archiv fьrLebensmittelhygiene)…

Book Chapters
. Kocic-Tanackov, S.D., Dimic, G.R. (2013). Antifungal activity of essential oils in thecontrol of food-borne fungi growth and mycotoxin biosynthesis in food. Monograph:
Microbial pathogens and strategies for combating them: science, technology and education, Vol. 2, Editor: A. Mйndez-Vilas, Publisher: Formatex Research Center, 838-849.
. Mojovic, L., Nikolic, S., Pejin, D., Pejin, J., Djukic-Vukovic, A., Kocic-Tanackov, S.,Semencenko V. (2013).
The potential of sustainable bioethanol production in Serbia:available biomass and new production approaches.

Chairman of the Organizing Committee of the Chairman of the Organizing Committee of the 66th International Scientific Meeting ing
Mycology, Mycotoxicology, aand Mycoses, 2017, Novi Sad, Serbiand Mycoses, 2017, Novi Sad, Serbia

Member of Member of Scientific Committee of 4th International Conference on Food and Scientific Committee of 4th International Conference on Food and
Biosystems Engineering, , FABE FABE 2019,2019, Crete, GreeceCrete, Greece

Member of the Supervisory Board of the Member of the Supervisory Board of the Serbian Society for MicrobiSerbian Society for Microbiologyology.
Member of Member of Serbian Association of Food TechnologistsSerbian Association of Food Technologists
Projects More than 10
New Product or Technology or Technical solutions

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