Encapsulation in Food Processing and Fermentation (PDF)

Steva Levic is an assistant professor at University of Belgrade-Faculty of Agriculture, Belgrade, Serbia. His primarily scientific expertise is in the area of immobilization of biocatalysts and food ingredients. Also, his expertise includes the usage of various analytical methods and techniques such as Raman and IR spectroscopy for characterization of encapsulates and optimization of encapsulation procedures.

Dr. Steva Levic has published more than 20 papers in journals, several book chapters and more than 30 conferences' papers on different aspect of encapsulation techniques and procedures, brewing yeast encapsulation, beer fermentation, ethanol production and encapsulation of food ingredients. He is a member of Serbian Association of Food Technologist.

Viktor Nedovic is a professor of Biochemical Engineering, Bioreactor Engineering and Beer and Malt Technology at the University of Belgrade, Faculty of Agriculture. For over twenty years, Prof Viktor Nedovic has been involved in development of the new brewing and reactor processes. One of the most important parts of Prof. Nedovic's research is developing and application of new immobilization/encapsulation processes in food sector, with special interest in cells encapsulation and application in fermentation processes. He is a well-known expert in area of nanotechnology and application of special dispersion techniques for fabrication of nano- and microencapsulates.

Prof. Viktor Nedovic has published over 70 scientific papers and chapters in text books. He has been participant in 18 national projects and 25 international projects.

Branko Bugarski is a professor of Process Design in Bioprocess and Pharmaceutical Engineering, Bioreactor Engineering, Pharmaceutical Engineering and Separation Processes at University of Belgrade, Faculty of Technology and Metallurgy. He is the head of laboratory that works with microorganisms and their products, new encapsulation procedures, production