Ph.D. Mirella Zanetic
Mirella.Zanetic@krs.hr
Tel:
+385.21.43.44.18
Fax:
+385.21.31.65.84
fotografija

Meta

Ph.D. Mirella Žanetić

Department of Applied Sciences

Work experience:

2019 – today: Assistant professor – Mediterranean agriculture, University of Split, Croatia

2015 -today:    Panel leader – Professional panel group for sensory analyses of virgin olive oil, Institute forAdriatic Crops and Karst Reclamation

2013 – 2016:    Assistant professor – Mediterranean agriculture, University of Split, Croatia

2013 – today: Research Associate, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia

2011 2013: Expert advisor in the system of science and higher education,  Institute for Adriatic Crops and Karst Reclamation, Split, Croatia

2009 – 2011: Senior Research Assistant, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia

1998 – 2009: Young Research Assistant, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia

Education:
2009 – Ph.D., Faculty  of Food Technology and Biotechnology, University of Zagreb
2003 -M.Sc., Faculty  of Food Technology and Biotechnology, University of Zagreb
1997 – B.Sc., Faculty of Chemistry and Technology, University of Split

Scientific rank: Senior scientific associate

Scientific and Professional Interests: virgin olive oil, quality, characterization, bioactive compounds, antioxidants, oxidative stability, aroma profile of VOO, sensory analyses of VOO

Languages: english, italian, spanish

Researchgate records: https://www.researchgate.net/profile/Mirella_Zanetic2

Google scholar: https://scholar.google.com/citations?hl=hr&user=NiOC8ZUAAAAJ

ORCID: 0000-0002-5430-9375

Scientific training:

  • 2017.   scientific training: Determination of bioactive compounds in olive oil  by LC-MS/MS, Department of analytical chemistry, University of Cordoba, Spain (mentor: prof.  Feliciano Priego Capote)
  • 2013. scientific training- Seminar ‘Laboratory organization according to HRN EN ISO / IEC 17025, Center for Technology Transfer, Faculty of Mechanical Engineering and Naval Architecture, Zagreb, Croatia
  • 2012.  scientific training: International seminar for panel leaders for sensory evaluation of table olives, International Olive Council, Madrid, Spain
  • 2010. scientific training- International seminar  for sensory evaluation of table olives, International Olive Council, Madrid, Spain
  • 2008: scientific training– Course to select tasters for sensory analyses of olive oil; IOC & IAC, Croatia & Spain
  • 2007: scientific training– Monovarietal olive oil characterization, antioxidant activity, sensorial analyses; IOC & IAC, Croatia & Spain
  • 2006: scientific training– Introductory course on the organoleptic assessment of virgin olive oil; IOC & IAC, Croatia & Spain
  • 2007. scientific training – Teramo, Universita di Chieti; Cesena, Universita di Bologna) – instrumental methods and sensory analyses of virgin olive oil
  • 2007.  scientific training- International seminar for laboratory testing of olive oilo (Laboratorio Agroalimentario Arbitral), Madrid, Spain
  • 2003. International seminar for virgin olive oil quality improvement,  (IOC) Split, Croatia
  • 2002.  scientific training- International seminar on modern techniques in olive growing, International Olive Council (IOC) Napoli, Italy
  • 2000. scientific training- International seminar for virgin olive oil quality improvement,  (IOC) Izola, Slovenia
  • 1999. scientific training – Istituto sperimentale per elaiotecnica – Pescara, Italy
  • 1999. scientific training – International seminar for panel leaders for sensory evaluation of virgin olive oil, International Olive Council (IOC) , Leecc, Italy
  • 1999. scientific training – International seminar for virgin olive oil quality improvement,  International Olive Council (IOC) , Sousse, Tunisia.

Memberships:

2019 – 2020: member of international panel group of judges for sensory evaluation of virgin olive oil – International Olive Oil Competition New York (NYIOOC)

2015 – today: member of  Commissions for the accreditation of official panels for sensory analysis of virgin olive oils

2013 – today:  member of the expert group for oils of the Commission for the Implementation of the Protection Procedure calls it a designation of origin, a designation of geographical origin and a guaranteed traditional specialty of agricultural and food products.

2013 – 2016:   member – Organizing Cometee, 8th International Olive Symposium, Split, Croatia http://ios2016.krs.hr/c-org.html

HDKI, member since 2003., HKD, member since 2003.

HUPBN, member since 2000.

EFB, member since 2003.

Awards: 

2020.  Award for scientific contribution to competition ‘Olive oil days of island of Hvar’

2016. Award for life achievements in olive growing and olive oil’ Pavle Bakarić’

2008. Olive oil knight

2000. Republic of Italy – scholarship, Istituto sperimentale per Elaiotecnica, Pescara, Italy

1991.  Rektor’s award, University of Split

Bibliography: https://www.bib.irb.hr/pregled/znanstvenici/263276