Designation
Assistant Prof
Academic degree
PhD
University department
predrag.putnik@unin.hr
Telephone
Office Hours
Short biography
Prof. Predrag Putnik, is senior researcher with background in applied laboratory work (chemistry, biology, bioinformatics, food science, nutrition, molecular biology, and industrial food engineering), information technology, and teaching. He is a double scholarship winner, granted total of $120,000.00 for education from two reputable USA universities. As a “grade A” graduate researcher at the University of Connecticut, he has gained invaluable knowledge and technical skills in epidemiology, statistics, molecular nutrition, public health, applied research in community nutrition and diabetes, and received his Master of Science in nutrition. He is formally trained as scientific reviewer for the statistical analysis and research methodology in the field of nutrition and food science. Formal training was part of the regular education under the courses that were held at University of Connecticut. He serves as a peer reviewer for the +50 highly ranked scientific journals and is registered expert evaluator for the European Commission (Prima, Horizons etc.), and Eureka. He has +100 peer-reviewed scientific papers and book chapters, where most of the journals have the highest impact factor (Q1) for food science and technology (hindex: 40; h10-Index: 84 with 5917 by Google Scholar). With other colleagues he edited books "Agri-Food Industry Strategies for Healthy Diets and Sustainability" Academic Press, Elsevier and Sustainable Functional Food Processing, MDPI. He is topic editor with Nanomaterials, MDPI (IF=5.7; 37/161; Q1) and FOODS, MDPI (IF=5.95; 35/144, Q1) and he was invited as guest editor for number of journals: Food Research International, Elsevier, Foods, MDPI, Nanomaterials, MDPI, and Food Chemistry Advances, Elsevier.” He is associate editor for Frontiers in Animal Science, review editor for Frontiers in Nutrition (IF=6.58; 12/89; Q1), and member of the Editorial Boards of prestigious FOODS, MDPI and Elsevier’s “Food Chemistry (IF=9.23; 8/144; Q1),” “Food Chemistry: X (IF=6.4; 9/75 Q1),” "Food Research International (IF=7.43; 13/144; Q1)," "Food Control (IF=6.65; 20/144; Q1)," and "Food Engineering Reviews (IF=6.74; 19/144; Q1)" from Springer. He is a longtime teacher who has taught at Wesleyan University (USA), the University of Connecticut (USA), the University of Zagreb (CRO) and the University of the North (CRO). He was co-mentor for 22 final and graduate thesis and solely mentored 4 undergraduate students with which he published joint scientific publications (WoS). In 2019, he gave an invited lecture about chemometrics at the world's most prestigious food chemistry conference (Sevilla, Spain) organized by the first food chemistry journal "Food Chemistry" (Elsevier) and also was a plenary speaker at the international conference "60th International Meat Industry Conference (MEATCON2019)" (Kopaonik, Republic of Serbia), where he was also a member of the scientific committees for both of these congresses. During his scientific research work, he collaborates(ed) with 286 scientists from 132 different institutions from a total of 31 countries from all continents around the world. In addition, there were +30 international conference presentations and invited talks. In 2020-2021 he was elected as the top 2% of scientist by Stanford University. In 2021 he received Tanner Award for co-authoring the most-cited paper published in Comprehensive Reviews in Food Science and Food Safety in 2018 (IF=12.81 2/144 Q1 Food Sci). In 2021-2022 he was elected as Highly Cited Researcher ranked in the top 1% by citations for Agricultural Sciences by the Web of Science™.
Scientific title
senior research associate
Field and area of the title election
food science and engineering, biotechnical sciences
Topics of interest
food science advanced technologies; chemometrics; data Analysis; phytochemistry; sustainability
Google Scholar profile (URL address)
Project and other activities
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