Members of the Executive Board of the Regional Committee of the Veterinary Chamber of Serbia “Belgrade II” elected for the mandate period 2023-2027:
Professional interest: Longitudinally Integrated (Food) Safety Assurance, Meat Hygiene and Technology, Veterinary Public Health, One Health
Dr. Ivan Nastasijević is a Principal Food Safety Scientist with diversified experience related to applied research, teaching and meat industry extension program for knowledge transfer related to risk-based food safety management system (HACCP), meat inspection, Longitudinally Integrated (Food) Safety Assurance (LISA), detection and control of zoonotic food (meat) borne pathogens, risk assessment, risk management and risk communication. Dr. Nastasijević gained his experience in laboratory settings (Institute for Meat Hygiene and Technology, Serbia and US Meat Animal Research Center “Roman L. Hruska”, Nebraska), food safety and public health policy development at national and international level and capacity building at international level (WHO Regional Office for Europe/WHO EURO), Federation of Veterinarians of Europe (FVE) and teaching at university at international level (Metropolitan University of Copenhagen, Denmark; University of Central Lancashire, UK; University of Catania, Italy, and University of Parma, Italy). Dr. Nastasijevic`s current research interest is related to development and application of biosensors as practical and reliable tools for improvement and optimization of risk-based meat inspection, supported with Harmonized Epidemiological Indicators (HEIs) and Food Chain Information (FCI) within integrated meat safety assurance system, as well as novel solutions to support the meat chain sustainability.
Miloš Petrović, DVM, executed the establishment of the Food Safety Management System and Food Technology, with the aim of implementing standards for food safety procedures in the HoReCa industry, at the restaurant chain Monument, Nacionalna Klasa, Manufaktura, Liga Pab. He conducted an assessment of production operations and defined adequate corrective measures, primarily in the field of meat processing, and then also in bakery and confectionary production. Coordinated and formed a team, and led the conceptual solution, which consisted of the centralization of the business unit of meat production, bakery production and confectionary production. He designed the standardization of the entire existing production, consolidation, optimization of new products and the supply of over 10 restaurants with goods and products.
He acquired knowledge about food safety at the Institute for Hygiene and Meat Technology, learning about the HACCP system, laboratory methods for detecting pathogens in food and providing scientific and technical services to food producers. He perfected at the summer school at the European Food Safety Agency in Parma (EFSA, Italy) (“Risk-Benefit in Food Safety and Nutrition “).
He is actively involved in the veterinary profession, in the field of education, prevention and treatment of small animal diseases.