{"id":5065,"date":"2026-02-20T09:18:20","date_gmt":"2026-02-20T09:18:20","guid":{"rendered":"https:\/\/cognitionconferences.com\/foodtechnology\/?post_type=committee&p=5065"},"modified":"2026-02-20T09:18:28","modified_gmt":"2026-02-20T09:18:28","slug":"bojana-blagojevic","status":"publish","type":"committee","link":"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/bojana-blagojevic\/","title":{"rendered":"Bojana Blagojevic"},"content":{"rendered":"

Bojana Blagojevi\u0107 is an Assistant Professor at the Faculty of Agriculture, University of Novi Sad, Serbia. Her research focuses on plant bioactive compounds, particularly phenolic compounds and antioxidant activity in fruits and plant-based products. She has authored and co-authored several scientific publications in the fields of food chemistry, plant science, and functional foods, and actively collaborates on national and international research projects.<\/p>\n","protected":false},"featured_media":5067,"template":"","meta":{"_acf_changed":false},"class_list":["post-5065","committee","type-committee","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nBojana Blagojevic | University of Novi Sad | Serbia<\/title>\n<meta name=\"description\" content=\"Bojana Blagojevi\u0107 is an Assistant Professor at the Faculty of Agriculture, University of Novi Sad, Serbia.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cognitionconferences.com\/foodtechnology\/committee\/bojana-blagojevic\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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