Davor Daniloski (0000-0001-6219-0565)

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Davor Daniloski has ten years of experience in the food science area, including nutrition, food chemistry and structure, protein biochemistry, food safety, in vitro digestion, product development, and pilot-scale dairy processing, combined with technical expertise from world-renowned universities. Well versed in applying scientific principles into achieving food science objectives.

Davor is skilled in food structure-function relation, establishing the first study on β-casein genetic variants and their impact on the casein micelle structure, milk, yogurt and cheese production. Davor established how a change to A2 milk production would affect the world dairy industry, but specially both, Australian and Irish dairy industries and milk processors. Also, Davor has an expertise in human nutrition (in vitro digestion), food engineering, food packaging, quality assurance and food regulatory affairs.

Davor obtained a Doctor of Philosophy (PhD) degree in food science and technology from Victoria University, and he possesses a Postgraduate certificate in food engineering from the University of Zagreb, a Master of Science (MSc) in food quality and safety and a Bachelor of Engineering (BEng) in food technology and nutrition from the University St. Kliment Ohridski.

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Victoria University: Melbourne, Victoria, AU

2024 to present | Sessional Academic (ISILC)

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Davor Daniloski

https://orcid.org/0000-0001-6219-0565

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Biography

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Employment (5)

Victoria University: Melbourne, Victoria, AU

University of Queensland: Brisbane, AU

Training and Implementation Centre: Bitola, Bitola, MK

Taskforce BPO: Bitola, Bitola, MK

St. Clement of Ohrid University of Bitola: Bitola, Bitola, MK

Education and qualifications (5)

Victoria University: Melbourne, VIC, AU

Teagasc Food Research Centre Moorepark: Moorepark, Cork, IE

University of Zagreb: Zagreb, Grad Zagreb, HR

Saint Kliment Ohridski University Bitola: Bitola, Bitola, MK

Saint Kliment Ohridski University Bitola: Bitola, Bitola, MK

Works (31)

Physicochemical and simulated gastric digestion properties of A1/A1, A1/A2 and A2/A2 yoghurts

Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype

Impact of β-casein phenotype on the physical properties of skim milk powders and their subsequent digestion characteristics

Utilization of Whey: Sustainable Trends and Future Developments

Casein micelle with different β-casein phenotypes: Fingerprinting pH-induced structural changes using FTIR and NMR spectroscopies

Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein

The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Pomegranate peel extract-A natural bioactive addition to novel active edible packaging

What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products?

Properties of sodium caseinate as affected by the β-casein phenotypes

Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype

Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages

Impact of heating on the properties of A1/A1, A1/A2, and A2/A2 β-casein milk phenotypes

Authentication of β-casein milk phenotypes using FTIR spectroscopy

Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects

Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein

Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants

Active Edible Packaging: A Sustainable Way to Deliver Functional Bioactive Compounds and Nutraceuticals

Biobased Materials as a Sustainable Potential for Edible Packaging

Edible packaging: Sustainable solutions and novel trends in food packaging

Structural Changes of β-Casein Induced by Temperature and pH Analysed by Nuclear Magnetic Resonance, Fourier-Transform Infrared Spectroscopy, and Chemometrics

Bovine β-Casomorphins: Friends or Foes? A comprehensive assessment of evidence from in vitro and ex vivo studies

Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals

Health-related outcomes of genetic polymorphism of bovine β-casein variants: A systematic review of randomised controlled trials

Edible packaging: Sustainable solutions and novel trends in food packaging

Advances In Active Packaging: Perspectives In Packaging Of Meat And Dairy Products

PERCEPTIONS OF CONSUMER FOR PREPARATION AND CONSUMPTION OF TEA AND ANALYSIS OF BIOLOGICALLY ACTIVE COMPOUNDS OF BLACK TEA

The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat

Novel trends in meat packaging: Active Packaging on microbiological attributes of different types of fresh meat and meat products Conference Paper

The utilisation of Opuntia Ficus Indica as Functional Food and improvement of athletes' performances

The importance of proper nutrition for pregnant women in the prevention of malnutrition, including obesity

Peer review (32 reviews for 6 publications/grants)