Full Professor, Vice dean for science and teaching, Department of Food Technology, Faculty of Agronomy in Čačak, University in Kragujevac, Serbia🌍
Dr. Vladimir Kurćubić is an esteemed researcher and academic from Serbia, specializing in biotechnology, food science, and veterinary science. With decades of experience in academia and the veterinary industry, he has contributed significantly to the advancement of meat and milk technology. Currently associated with the University of Kragujevac’s Faculty of Agronomy, Dr. Kurćubić’s work spans impactful teaching, research, and project leadership.
Profile
Orcid
Education 🎓
Dr. Kurćubić holds a Ph.D. in Veterinary Medicine from the University of Belgrade (2004). He also earned a Master of Science (1993) and a Bachelor’s degree (1989) in Veterinary Medicine from the same institution, laying a strong foundation for his illustrious career in animal health and food science.
Experience 💼
Dr. Kurćubić’s career highlights include roles as an Associate Professor in Food Technology (2012–2018) and Assistant Professor specializing in Meat and Milk Technology (2006–2012) at the University of Kragujevac. He also served as a veterinarian and leader in the private and public sectors, ensuring high standards in cattle fattening and food processing.
Research Interests 🔬
Dr. Kurćubić’s research focuses on biotechnology applications in food science, particularly meat and milk technology. His studies delve into sustainable practices, innovative processing methods, and functional food development, contributing to both academic and industrial advancements.
Awards and Funding 🏆
Dr. Kurćubić has secured significant research grants, including those from Serbia’s Ministry of Education, Science, and Technological Development. His funded projects address hygienic and technological procedures in food production and the biosecurity of ruminants, underlining his dedication to safe and high-quality food systems.
Publications Top Notes 📚
Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development (2024) – Foods.
Instrumental Colour, Texture and Sensory Properties of Pljeskavica Affected by Addition of Freshly Extracted Allium ursinum L. (2024) – Journal of Microbiology, Biotechnology and Food Sciences.
Multitarget Phytocomplex: Focus on Antibacterial Profiles of Grape Pomace and Sambucus ebulus L. Lyophilisates (2024) – Antibiotics.
Leftover and Weed: Joint Efforts to Preserve Health (2024) – Future Postharvest and Food.
Contemporary Speculations and Insightful Thoughts on Buckwheat—A Functional Pseudocereal (2024) – Foods.
Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products (2024) – Processes.
Conclusion
Dr. Vladimir Kurćubić is a highly qualified and deserving candidate for the “Excellence in Research” award. His extensive contributions to biotechnology and food sciences, combined with a commitment to advancing knowledge and practical applications, align perfectly with the award’s objectives.