Assoc. Prof. Dr. Ranko Romanić | Food Technology | Best Researcher Award
University of Novi Sad | Serbia
Assoc. Prof. Dr. Ranko Romanić is an accomplished researcher and academic in the field of Food Engineering, currently serving as an Associate Professor at the Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Serbia. His research primarily focuses on the technology of vegetable oils and fats, with special expertise in the production and optimization of cold-pressed oils, chemometric modeling, and improving the oxidative stability and nutritional quality of edible oils. His Ph.D. research, titled “Hemometric approach to the optimization of technological parameters for the production of cold-pressed oil of high-oleic sunflower seeds,” laid the foundation for his continuing work on process optimization and quality enhancement in oil production. Assoc. Prof. Dr. Ranko Romanić has contributed to more than seven national and provincial research projects and has published extensively in high-impact international journals such as Foods, Processes, Food Chemistry, and Journal of the Science of Food and Agriculture. His recent studies explore the development of omega-3-enriched oil blends, sustainable winterization processes, and biopolymer film applications in oil packaging. As Editor-in-Chief of the journal “Uljarstvo – Journal of Edible Oils Industry”, he plays a pivotal role in advancing scientific communication within his field. Additionally, Assoc. Prof. Dr. Ranko Romanić leads the accredited Laboratory for Food Testing (ISO/IEC 17025), ensuring high standards in food quality assessment and compliance. A member of the Serbian Chemical Society and the Institute for Standardization of Serbia, he actively collaborates with industry to enhance oil production technologies and promote sustainable food processing practices.
Profile: Google Scholar | Scopus | Orcid
Featured Publications
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Lužaić, T., Škrbić, J., Nakov, G., Petrović, J., & Romanić, R. (2025). Deep-frying performance of palm olein and sunflower oil variants: Antioxidant-enriched and high-oleic oil as potential substitutes. Processes, 13(10), 3285.
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Lužaić, T., Nakov, G., Kravić, S., Jocić, S., & Romanić, R. (2025). Influence of hull and impurity content in high-oleic sunflower seeds on pressing efficiency and cold-pressed oil yield. Applied Sciences, 15(6), 3012.
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Romanić, R., Lužaić, T., Pezo, L., & Radić, B. (2024). Omega-3 blends of sunflower and flaxseed oil—Modeling chemical quality and sensory acceptability. Foods, 13(23), 3722.
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Lužaić, T., Nedić Grujin, K., Pezo, L., Nikolovski, B., Maksimović, Z., & Romanić, R. (2024). Implementation of cellulose-based filtration aids in industrial sunflower oil dewaxing (winterization): Process monitoring, prediction, and optimization. Foods, 13(18), 2960.
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Romanić, R. S., Lužaić, T. Z., & Radić, B. Đ. (2021). Enriched sunflower oil with omega-3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics. LWT, 151, 112064.