Designation
Head of Department of Food Technology
Academic degree
Associate professor
University department
Department of Food Technology
bojan.sarkanj@unin.hr
Telephone
+385 48 499 905
Office Hours
Wednesday 2 - 3 pm, office A228, Koprivnica, Trg dr. Žarka Dolinara 1
Short biography
He was born on October 11. 1984. in Čakovec. He graduated in 2003 at Prelog High School as a food technician and then enrolled in the Faculty of Food Technology in Osijek, where he graduated in 2007. He received his PhD in 2014 on the topic: "Effect of glutathione S-transferase inhibitor on the production of aflatoxin by Aspergillus flavus mould". He was employed at the Supetar bakery from June to August 2003. He has been employed at the Faculty of Food Technology in Osijek from December 2007 as a research assistant on the project "Synergistic mixtures in antifungal and antimycotoxigenic food protection". After defending his PhD and habilitation, he was working at the subdepartment of Biochemistry and Toxicology, Faculty of Food Technology, Osijek, Croatia until October 2018. From October 2018 till today he is working at the University of the North, Koprivnica, Croatia as Head of Department of Food Technology. On several occasions (2011, 2012, 2014, 2015, 2016, 2017, 2018, 2019) he has been scientifically trained in Austria (mycotoxin analytics, BOKU, IFA Tulln), quality assurance in analytical measurements ( 2015) where he subsequently (2015) became an Official TrainMic® Lecturer (JRC-IRMM, Geel, Belgium) and participated in the EFSA's 17th Scientific Colloquium on low dose-response in toxicology and risk assessment (2012, EFSA, Parma Italy) and completed pedagogical-psychological and didactic-methodical education (2012, UFOS, Osijek, Croatia). He is scientifically engaged in analytical and molecular mycotoxicology. He has published more than 50 scientific papers so far. He has been the Principal investigator of five scientific projects, and as a collaborator, he has worked on fifteen other projects. He is a member of the Croatian Toxicological Society, the Croatian Microbiological Society, and the Global Harmonization Initiative (GHI), a mycotoxins workgroup. At the Faculty of Food Technology, Osijek he served as Head of Subdepartment of Biochemistry and Toxicology (2016-2018); Administrative Erasmus Coordinator (2010-2018), and was a member of the Committee on Professional Practice (2009-2018). During his work, he has lectured on several subjects at all levels from undergraduate professional and university studies, to graduate, specialist and doctoral studies at the University of the North and the Faculty of Food Technology in Osijek. While working on scientific projects, he learned how to write and manage scientific projects, Analysis at GC-MS, HPLC / UHPLC with associated detectors (FLD, PDA, MS, MS / MS) on biological samples, microbial media, food and feed, working with microorganisms, antimicrobial activity testing, DNA / RNA isolation, reverse transcription, RT-PCR. HE was awarded by Croatian Microbiological Society Award for Young Scientists (2018) and the National Science Award (2019).
Scientific title
Senior scientific associate
Field and area of the title election
4. Biotechnical Sciences, 4.05. Food Technology
Topics of interest
Analytical Chemistry, LC-MS/MS, mycology, mycotoxins, biomarkers, exposure assessment
Google Scholar profile (URL address)
https://scholar.google.com/citations?hl=hr&user=hOpb39cAAAAJ&view_op=list_works
Project and other activities
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