Dr Dušan M. Živković, redovni profesor

Univerzitet u Beogradu-Poljoprivredni fakultet

Institut za prehrambenu tehnologiju

Nemanjina 6, Zemun

E.mail: dusanzivkovic011@gmail.com

Mob. +381637334206

Datum rođenja: 21.09.1959.

Mesto rođenja: Beograd, Srbija

Bračni status: oženjen, otac Aleksandra i Ivone

Obrazovanje:

2002. Doktor biotehničkih nauka, oblast prehrambeno-tehnoloških nauka, Poljoprivredni fakultet Univerzitet u Beogradu;
2003. Magistar tehnologije mesa, Poljoprivredni fakultet Univerzitet u Beogradu;
2004. Diplomirani inženjer poljoprivrede za tehnologiju stočnih proizvoda, Poljoprivredni fakultet Univerzitet u Beogradu.

Profesionalno iskustvo:

1986-1992. asistent pripravnik, Poljoprivredni fakultet Univerzitet u Beogradu;

1992-2003. asistent, Poljoprivredni fakultet Univerzitet u Beogradu;

2003-2012. docent, Poljoprivredni fakultet Univerzitet u Beogradu;

2012. vanredni professor, Poljoprivredni fakultet Univerzitet u Beogradu;
2013. redovni professor, Poljoprivredni fakultet Univerzitet u Beogradu.

Razvoj naučnog i stručnog podmlatka:

Mentor 3 disertacije, članstvo u komisijama za odbranu disertacija, mentor 80 diplomskih radova.

Nastavna aktivnost:

Tehnologija mesa;

Poznavanje i obrada mesa;

Praktična obuka;

Tehnologija ribe;

Tehnološko projektovanje;

Mašine i uređaji u tehnologiji mesa.

Vannastavna aktivnost:

Šef Katedre za tehnologiju animalnih proizvoda;

Direktor Instituta za prehrambenu tehnologiju i biohemiju;

Prodekan za finansije-Poljoprivredni fakultet Univerzitet u Beogradu;

Dekan -Poljoprivredni fakultet Univerzitet u Beogradu.

Reprezentativne reference:

Boris Pisinov, Snežana Ivanović, Dušan Živković, Danijela Vranić, Slaviša Stajić, (2021):

Profile of volatile compounds in frankfurters from culled goat meat during cold storage. Journal of food processing and preservation. vol.45, br.5.

Stajić Slaviša, Tomaševic Igor, Stanišić Nikola, Tomović Vladimir, Lilić Slobodan, Vranić Danijela, Barba Francisco, Lorenzo Jose Manuel, Živković Dušan, (2020): Quality of dry-fermented sausages with backfat replacement. Fleischwirtshaft. vol.100,br.7,str.74-81.

Stajić Slaviša, Kalušević Ana, Tomaševic Igor, Rabrenović Biljana, Božić Anđelija, Radović Petar, Nedović Viktor, Živković Dušan, (2020): Technological Properties of Model Sistem Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. Polish journal of food and nutrition science. vol.70, br.2, str.159-168.

Slaviša Stajić, Boris Pisinov, Igor Tomasevic, Ilija Djekic, Dušica Čolović, Snežana Ivanović, Dušan Živković, (2020): Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties. International journal of food science and technology. vol.55, br.3, str.1032-1045.

Igor Tomašević, Vladimir Tomović, Predrag Ikonić, Jose Manuel Lorenzo Rodriguez, Francisco Barba, Ilija Djekić, Ivan Nastasijević, Slaviša Stajić, Dušan Živković, (2019): Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference? British food yournal. vol.121, br.5, str.1078-1087.

Slaviša Stajić, Nikola Stanišić, Steva Lević, Vladimir Tomović, Slobodan Lilić, Danijela Vranić,

Marija Jokanović, Dušan Živković, (2018): Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. Polish journal of food and nutrition science. vol.68, br.4, str.367-375.

Slaviša Stajić, Nikola Stanišić, Igor Tomasevic, Ilija Djekic, Nikola Ivanović, Dušan Živković, (2018): Use of linseed oil in improving the quality of chicken frankfurters. Journal of food processing and preservation. vol.42, br.2.

Tomović Vladimir, Jokanović Marija,  Pihler Ivan,  Švarc-Gajić Jaroslava,  Vasiljević Ivana, Škaljac Snežana, Šojić Branislav, Živković Dušan, Lukić Tin, Despotović Aleksandra, Tomašević Igor, (2016): Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids. Journal of applied animal research. vol.45, br.1, str.430-436.

Nikola Stanišić, Nenad Parunović, Slaviša Stajić, Milica Petrović, Čedomir Radović, Dušan Živković,  Maja Petričević, (2016): Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage. Archives animal breeding. vol.59, br.1, str.159-166.

Tomašević Igor, Tomović Vladimir, Stajić Slaviša, Jokanović Marija, Stanišić Nikola, Živković Dušan, (2015):  Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. Fleischwirtshaft. vol.95, br.9, str.121-124.

Slaviša Stajić, Dušan Živković, Vladimir Tomović, Viktor Nedović, Marija Perunović, Nataša Kovjanić, Steva Lević, Nikola Stanišić, (2015):The utilisation of grapeseed oil in improving the quality of dry fermented sausages. International journal of food science and technology. vol.49, br.11, str.2356-2363.

Sveto Rakić, Snežana Janković, Mirjana Marčetić, Dušan Živković, Janja Kuzevski, (2014):

The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa). Journal of functional foods. vol.7, br.3, str.373-380.

Slaviša Stajić, Marija Perunović, Nikola Stanišić, Miroslav Žujović, Dušan Živković, (2013): Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures. Journal of food processing and preservation. vol.37, br.5, str.870-880.

Dušan Živković, Slađana Šobajić, Marija Perunović, Slaviša Stajić, (2013): Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the Danube River. Acta alimentaria. vol.42, br.4, str.473-480.

Branko Krstić, Živan Jokić, Zoran Pavlović, Dušan Živković, (2012): Options for the Production of Selenized Chicken Meat. Biological trace element research. vol.146, br.1, str.68-72.

Radulović Zorica, Živković Dušan, Mirković Nemanja, Petrušić Milica, Stajić Slaviša, Perunović Marija, Paunović Dušanka, (2011): Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages. ICEF 11. vol.1, str.1516-1522.

Stajić Slaviša, Živković Dušan, Perunović Marija, Šobajić Slađana, Vranić Danijela, (2011):

Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds. ICEF 11. vol.1, str.568-575.

Milovanović Mirjana, Živković Dušan, Vucelić Radović Biljana, (2011): Antioksidant effects of Glechoma Hederacea as a food additive. vol.5, br.1, str.61-63.