Assoc. Prof. Dr. Ranko RomaniΔ, University of Novi Sad, Faculty of Technology Novi Sad, Serbia.
π Ranko RomaniΔ, PhD, is an Associate Professor at the University of Novi Sad, Faculty of Technology Novi Sad, specializing in Food Engineering. ποΈ His expertise lies in vegetable oil and fat technology, and he actively collaborates with the oilseeds processing industry. π±π₯ He has participated in seven research projects, contributing to scientific advancements and industrial applications. π His work includes scientific research, teaching, and laboratory management, ensuring compliance with ISO/IEC 17025 standards. π§ͺπ¬ Dr. RomaniΔ also serves as Editor-in-Chief of the journal Uljarstvo – Journal of Edible Oils Industry. π
Publication Profile
Education & Experience ππ¬
π Education:
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Ph.D. in Food Technology β University of Novi Sad, Faculty of Technology (2015)
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Masterβs in Food Technology β University of Novi Sad, Faculty of Technology
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Bachelorβs in Food Technology β University of Novi Sad, Faculty of Technology
πΌ Professional Experience:
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Associate Professor (2022βPresent) β University of Novi Sad, Faculty of Technology ποΈ
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Assistant Professor (2017β2022) β University of Novi Sad, Faculty of Technology π
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Teaching Assistant with PhD (2016β2017) β University of Novi Sad π§βπ«
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Research Trainee (2015β2016) β University of Novi Sad π¬
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Teaching Assistant (2009β2015) β University of Novi Sad π
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Assistant Trainee (2005β2009) β University of Novi Sad ποΈ
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Technical Associate (2002β2005) β University of Novi Sad π§ͺ
π Additional Roles:
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Deputy Manager, Quality Manager, Coordinator (2007βPresent) β Laboratory for Testing Food Products βοΈ
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Technical Assessor & Decision Expert (2008βPresent) β Accreditation Body of Serbia β
Summary Suitability
Dr. Ranko RomaniΔ is an exceptional candidate for the Best Academic Researcher Award, recognized for his outstanding contributions to food engineering, oilseed processing, and food preservation technology. As an Associate Professor at the Faculty of Technology, University of Novi Sad, he has significantly influenced both academic research and industrial advancements in edible oils, fats, and food quality standards. With over two decades of experience, Dr. RomaniΔ has played a crucial role in developing innovative food production technologies, ensuring quality assurance, and mentoring future researchers in the field.
Professional Development Β ππ¬β¨
π Dr. Ranko RomaniΔ is dedicated to advancing food engineering through research, teaching, and industry collaboration. ππ His work in vegetable oils and fats includes method development, process optimization, and quality control. π οΈ He leads ISO/IEC 17025-accredited laboratory compliance and plays a key role in international scientific conferences. ππ¬ As an editor and reviewer, he enhances scientific literature in edible oil research. ππ His commitment extends to mentoring students, organizing research projects, and developing innovative oil processing techniques. πΏπ‘ Dr. RomaniΔ actively contributes to standardization bodies and quality assessment commissions in Serbia. π·πΈβ
Research Focus Β π¬π±π
π¬ Dr. RomaniΔβs research primarily focuses on food engineering, particularly the technology of vegetable oils and fats. π»π₯ His work involves developing innovative processing methods, optimizing cold-pressed oil production, and enhancing quality control techniques. β
His contributions include chemometric analysis, refining oilseed processing, and evaluating edible oil quality. ππ’οΈ He has actively participated in seven major research projects, improving industrial applications and food standards. π His studies on high-oleic sunflower seed oil and HACCP compliance support sustainable food production and safety. πβ»οΈ As a key figure in food standardization and accreditation, his research has global significance. ππ
π Awards & HonorsΒ
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π Certificate of Appreciation β Awarded by the Accreditation Body of Serbia (ATS) in 2013 for contributions to the development of the accreditation system in Serbia.
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π Recognition for Cooperation & Contribution β Honored by ATS on the 15th anniversary of its establishment and International Accreditation Day 2013 for successful collaboration in advancing accreditation standards.
Publication Top Notes
π Influence of Hull and Impurity Content in High-Oleic Sunflower Seeds on Pressing Efficiency and Cold-Pressed Oil Yield | Applied Sciences, 2025
π₯ Omega 3 Blends of Sunflower and Flaxseed OilβModeling Chemical Quality and Sensory Acceptability | Foods, 2024
π’οΈ Implementation of Cellulose-Based Filtration Aids in Industrial Sunflower Oil Dewaxing (Winterization): Process Monitoring, Prediction, and Optimization | Foods, 2024
π» Assessing Nutritional Characteristics and Bioactive Compound Distribution in Seeds, Oil, and Cake from Confectionary Sunflowers Cultivated in Serbia | Foods, 2024
π° Economic Feasibility of Small-Scale Biodiesel Production in Serbia | Ekonomika preduzeca, 2023
π§ Sunflower Oil Winterization Using the Cellulose-Based Filtration AidβInvestigation of Oil Quality during Industrial Filtration Probe | Foods, 2023
π¬οΈ Dehulling Effectiveness of High-Oleic and Linoleic Sunflower Oilseeds Using Air-Jet Impact Dehuller: A Comparative Study | Food Science and Technology, 2022
π₯ Evaluation of Oxidative Stability of New Cold-Pressed Sunflower Oils during Accelerated Thermal Stability Tests | Food Science and Technology, 2022
π The Possible Application of Edible Pumpkin Oil Cake Film as Pouches for Flaxseed Oil Protection | Food Chemistry, 2022