Josipa Primorac

R&D of snacks from the local food supply by implementing an effective production process, proven by satisfactory laboratory analyzes of nutritional value and microbiological criteria. Determined the ideal process based on preferences of consumers/potential customers; analyzed data with 3 different sensory testing scales. Participant in two EU projects for developing Visual Identity, IPR Strategy, Bussines Model, Market Analysis, Regulatory Compliance, Brand and Budget.

The internship was part of my master thesis and the project on NPD I am implementing since November 2019. It consisted of analyzing the nutritional value of the food product in the Laboratory for analytical chemistry. Microbiological criteria of the product were analyzed in the Laboratory for the microbiology of food by HRN EN ISO/IEC 17025 standard methods. Nutritional value determination: water, fat, proteins, carbohydrates, sugars, ash and fibre + calculating energy (kJ/kcal).

During the 2018/19 and 2019/20 academic years, I held or assisted laboratory classes for students in the courses Food Engineering and Processes in Food Industry.

I had a short-term internship revolving around various analyses on wastewater technology according to BAS EN ISO 17025. This included: determination of biochemical oxygen demand, suspended solids, heavy metals, ammonia, chloride, phosphorus, and orthophosphate, conducting an acute toxicity test, and the Kjeldahl nitrogen determination. In my work, I was performing atomic absorption spectrophotometry, filtration under pressure, distillation, measuring pH value, oxygen, and electrical conductivity of water.

Within this internship, I was working in production processes in the bakery, confectionery, and meat industry. This included work on the production line, packaging, labelling and HACCP requirements tracking.