Assoc. Prof. Dr. Ranko Romanić, University of Novi Sad, Faculty of Technology Novi Sad, Serbia.
📌 Ranko Romanić, PhD, is an Associate Professor at the University of Novi Sad, Faculty of Technology Novi Sad, specializing in Food Engineering. 🏛️ His expertise lies in vegetable oil and fat technology, and he actively collaborates with the oilseeds processing industry. 🌱🥜 He has participated in seven research projects, contributing to scientific advancements and industrial applications. 📚 His work includes scientific research, teaching, and laboratory management, ensuring compliance with ISO/IEC 17025 standards. 🧪🔬 Dr. Romanić also serves as Editor-in-Chief of the journal Uljarstvo – Journal of Edible Oils Industry. 🏆
Publication Profile
Education & Experience 🎓🔬
🎓 Education:
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Ph.D. in Food Technology – University of Novi Sad, Faculty of Technology (2015)
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Master’s in Food Technology – University of Novi Sad, Faculty of Technology
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Bachelor’s in Food Technology – University of Novi Sad, Faculty of Technology
💼 Professional Experience:
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Associate Professor (2022–Present) – University of Novi Sad, Faculty of Technology 🏛️
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Assistant Professor (2017–2022) – University of Novi Sad, Faculty of Technology 📖
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Teaching Assistant with PhD (2016–2017) – University of Novi Sad 🧑🏫
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Research Trainee (2015–2016) – University of Novi Sad 🔬
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Teaching Assistant (2009–2015) – University of Novi Sad 🎓
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Assistant Trainee (2005–2009) – University of Novi Sad 🏗️
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Technical Associate (2002–2005) – University of Novi Sad 🧪
🔍 Additional Roles:
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Deputy Manager, Quality Manager, Coordinator (2007–Present) – Laboratory for Testing Food Products ⚗️
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Technical Assessor & Decision Expert (2008–Present) – Accreditation Body of Serbia ✅
Summary Suitability
Dr. Ranko Romanić 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. Romanić has played a crucial role in developing innovative food production technologies, ensuring quality assurance, and mentoring future researchers in the field.
Professional Development 📚🔬✨
🚀 Dr. Ranko Romanić is dedicated to advancing food engineering through research, teaching, and industry collaboration. 🏭📖 His work in vegetable oils and fats includes method development, process optimization, and quality control. 🛠️ He leads ISO/IEC 17025-accredited laboratory compliance and plays a key role in international scientific conferences. 🌎🔬 As an editor and reviewer, he enhances scientific literature in edible oil research. 🏆📜 His commitment extends to mentoring students, organizing research projects, and developing innovative oil processing techniques. 🌿💡 Dr. Romanić actively contributes to standardization bodies and quality assessment commissions in Serbia. 🇷🇸✅
Research Focus 🔬🌱🌍
🔬 Dr. Romanić’s research primarily focuses on food engineering, particularly the technology of vegetable oils and fats. 🌻🥜 His work involves developing innovative processing methods, optimizing cold-pressed oil production, and enhancing quality control techniques. ✅ His contributions include chemometric analysis, refining oilseed processing, and evaluating edible oil quality. 🏭🛢️ He has actively participated in seven major research projects, improving industrial applications and food standards. 📊 His studies on high-oleic sunflower seed oil and HACCP compliance support sustainable food production and safety. 🌍♻️ As a key figure in food standardization and accreditation, his research has global significance. 🌎🏅
🏆 Awards & Honors
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🎖 Certificate of Appreciation – 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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🌍 Recognition for Cooperation & Contribution – 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
📄 Influence of Hull and Impurity Content in High-Oleic Sunflower Seeds on Pressing Efficiency and Cold-Pressed Oil Yield | Applied Sciences, 2025
🥑 Omega 3 Blends of Sunflower and Flaxseed Oil—Modeling Chemical Quality and Sensory Acceptability | Foods, 2024
🛢️ Implementation of Cellulose-Based Filtration Aids in Industrial Sunflower Oil Dewaxing (Winterization): Process Monitoring, Prediction, and Optimization | Foods, 2024
🌻 Assessing Nutritional Characteristics and Bioactive Compound Distribution in Seeds, Oil, and Cake from Confectionary Sunflowers Cultivated in Serbia | Foods, 2024
💰 Economic Feasibility of Small-Scale Biodiesel Production in Serbia | Ekonomika preduzeca, 2023
🧊 Sunflower Oil Winterization Using the Cellulose-Based Filtration Aid—Investigation of Oil Quality during Industrial Filtration Probe | Foods, 2023
🌬️ Dehulling Effectiveness of High-Oleic and Linoleic Sunflower Oilseeds Using Air-Jet Impact Dehuller: A Comparative Study | Food Science and Technology, 2022
🔥 Evaluation of Oxidative Stability of New Cold-Pressed Sunflower Oils during Accelerated Thermal Stability Tests | Food Science and Technology, 2022
🎃 The Possible Application of Edible Pumpkin Oil Cake Film as Pouches for Flaxseed Oil Protection | Food Chemistry, 2022