Dr Ivan Nastasijevic is a veterinarian with the background in food (meat) safety. He graduated at Faculty of Veterinary Medicine, University of Belgrade. Dr Nastasijevic gained his research-based master degree (MPH) at Faculty of Chemistry, University of Belgrade and earned his PhD at Faculty of Agriculture/Department of Veterinary Medicine, University of Novi Sad, Serbia (in cooperation with US Meat Animal Research Center “Roman L. Hruska”, Clay Center, Nebraska/USMARC). Dr Ivan Nastasijevic has the experience in applied food safety research, food (meat) industry extension/outreach programmes and teaching at University. Dr Nastasijevic served as Adjunct Professor/Lecturer at University of Central Lancashire (UCLan), UK; Metropolitan University of Copenhagen, Denmark; and Faculty of Medicine, University of Catania, Italy. He also served as a Technical Officer in Food Safety at international organization (UN World Health Organization Regional Office for Europe, Copenhagen, Denmark). His core research interest is related to meat (food) safety and technology, as well as `One Health` concept (environment-animal-human interface). Dr Nastasijevic has a specific interest which encompass animal welfare (on-farm, transportation, slaughterhouse); hygienic slaughter and dressing; risk-based food safety management system (HACCP), including VACCP (vulnerability analysis critical control points) and TACCP (threat analysis critical control points); validation/verification of critical control points in food processing; prevalence, virulence and control of microbes on/in food, e.g. STEC O157 and non-O157 (`big six` adulterants: O26, O45, O103, O111, O121, and O145), Listeria monocytogenes, Salmonella, Campylobacter, including antimicrobial resistance/AMR, as well as monitoring of chemical residues in the food chain. He published more than 30 papers in reputable peer-reviewed scientific journals and international conferences. Dr Nastasijevic is a member of IAFP (International Association for Food Protection) - Professional Development Groups (PDGs): Microbial Risk Analysis; Meat & Poultry Hygiene and UK VPHA (Veterinary Public Health Association), Division of British Veterinary Association), Leeds, UK.
He has the experience in applied food safety research, food (meat) industry extension/outreach programmes.