Ph.D. Food Biochemistry. 2001. University of Arkansas, Fayetteville, AR, USA.
M.S. Biotechnology/Technology of Food Preservation. 1993. University of Belgrade, Belgrade, Serbia.
B.S. Agricultural Engineering - Specialist in Technology of Food Fermentation and Preservation for Fruits and Vegetables. 1988. University of Belgrade, Belgrade, Serbia.
Adjunct Professor; 2007 – present; University of Belgrade, Belgrade, Serbia.
Associate Professor - Food Chemistry/ Carbohydrate chemistry: 76% Research, 24% Teaching; July 1, 2006 to present; Department of Food Science and Technology, The University of Tennessee, Knoxville, TN.
Assistant Professor – Food Chemistry/ Carbohydrate chemistry: 76% Research, 24% Teaching; August 15, 2001 to June 30, 2006; Department of Food Science and Technology, The University of Tennessee, Knoxville, TN.
Research Graduate Assistant – Food Biochemistry; August 1998 to August 2001; Department of Food Science, The University of Arkansas, Fayetteville, AR.
Research and Teaching Assistant – Food Preservation; February 1990 to August 1998; Department of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia.
Refereed journal articles:
- Wu T., Zivanovic S., Hayes D.G., Weiss J. 2008. Efficient reduction of chitosan molecular weight by high intensity ultrasound: underlying mechanism and effect of process parameters. J Agri Food Chem. 56(13); 5112-5119
- Wu T., Zivanovic S. 2008. Determination of the degree of acetylation (DA) of chitin and chitosan by an improved first derivative UV method. Carb Polym. Available online 23 November 2007
- Desai K., Kit K., Li J., Zivanovic S. 2008. Morphological and surface properties of electrospun chitosan nanofibers. Biomacromolecules. 9(3):1000-1006.
- Kumar S., Thippareddi H., Subbiah J., Zivanovic S., Davidson P. M., Harte F. (2008) Inactivation of Escherichia coli K-12 in apple juice using combination of high pressure homogenization and chitosan. J Food Sci. In press.
- Zivanovic S., Li J., Davidson P.M., Kit K. 2007. Physical, mechanical and antimicrobial properties of chitosan/PEO blend films. Biomacromolecules 8(5):1505-1510.
- Dodic J., Pejin D., Dodic S., Popov S., Mastilovic J., Popov-Raljic J., Zivanovic S. 2007. Effects of hydrophilic gums on fermentation activity yeast and finished bakery products quality made of frozen dough. J Food Sci. In press.
- Chi S., Zivanovic S., Penfield M. 2006. Physico-chemical characterization and consumer acceptability of chitosan films prepared with oregano essential oil. Food Sci. Technol. Intern. 12:111-117.
- Kjartansson G.T., Zivanovic S., Kristbergsson K., Weiss J. 2006. Sonication-assisted extraction of chitin from shells of fresh water prawns (Macrobrachium rosenbergii). J. Agri. Food Chem. 54(9):3317-3323.
- Kjartansson G.T., Zivanovic S., Kristbergsson K., Weiss J. 2006. Sonication-assisted extraction of chitin fromNorth Atlantic shrimps (Pandalus borealis) J. Agri. Food Chem. ASAP appeared on web: 07-07-06.
- Russell K., Weiss J., Morris W.C., Penfield M., Zivanovic S. 2005. A Research Note: The Effect of Glass Shape on the Concentration of Polyphenolic Compounds and Perception of Merlot Wine. J. Food Qual. 28:377-381.
- Wu T., Zivanovic S., Draughon F.A., Conway W.S., Sams C.E. 2005. Physicochemical properties and bioactivity of fungal chitin and chitosan. J. Agri. Food Chem. 53(10):3888-3894.
- Baxter S. R., Zivanovic S., Weiss J. 2005. Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosan. Food Hydrocolloids. 19(5):821-830.
- Zivanovic S., Chi S., Draughon F.A. 2005. Antimicrobial activity of essential oils incorporated in chitosan films. J. Food Sci. 70:M45-M51.
- Zivanovic S., Basurto C.C., Chi S., Davidson P.M., Weiss J. 2004. Molecular weight of chitosan influences antimicrobial activity in oil-in-water emulsions. J. Food Protection. 67:952-959.
- Zivanovic S., Buescher R. 2004. Changes in mushroom texture and cell wall composition affected by thermal processing. J. Food Sci. 69:SNQ44-49.
- Wu T., Zivanovic S., Draughon F.A., Sams C.E. 2004. Chitin and chitosan – value-added products from mushroom waste. J. Agric. Food Chem. 52: 7905-7910
- Zivanovic S., Buescher R.W., Kim K.S. 2003. Mushroom texture, cell wall composition, color, and ultrastructure as affected by pH and temperature. J. Food Sci. 68(5):1860-1865.
Book chapters
- Warriner K, Zivanovic S. 2005. Microbial metabolites in produce in fruits and vegetables. In: Produce degradation: reaction pathways and their prevention. Eds. O. Lamikanra, S. H. Imam and D. O. Ukuku. CRS Press. pp. 503-526.
- Davidson PM, Zivanovic S. 2003. The use of natural antimicrobials. In: Food preservation techniques. Eds. P. Zenthen and L. Bogh-Sorensn. Woodhead Publishing, Lim. Cambridge, UK.
- Excellence in Teaching, Award of Merit; presented by Gamma Sigma Delta, UT (2008)
- Leadership program LEAD21 (2007/08)
- T.J. Whatley Distinguished Young Scientist award, UTIA (2006)
- Outstanding faculty award - under ten years of service; presented by Food Science Club, Department of Food Science and Technology, UT (2005, 2006)
- Gamma Sigma Delta (2004)
- W.F. & Golda Moss Outstanding Teaching Award – under ten years of service; presented by Collage of Agricultural and Natural Resources; UT (2004)
- Outstanding faculty award - under five years of service; presented by Food Science Club, Department of Food Science and Technology, UT (2003)
- Outstanding faculty advisor award - under five years of service; presented by Food Science Club, Department of Food Science and Technology, UT (2003)
