Hello, my name is Domagoj Gabric
I graduated at Faculty of Food Technology and Biotechnology at Zagreb University, Croatia.
My MSc thesis was entitled “Corn based mixtures - rheological properties of gluten-free bread” at Faculty of Food Technology and biotechnology at Zagreb University in Croatia. Afterwards I continued my high education having worked on European project FP6 EU-FRESHBAKE.
I defended PhD dissertation entitled "Selection of mixed starter cultures with optimal characteristics for bread production using bake-off technology" also at Faculty of Food Technology and Biotechnology, Zagreb University, Croatia.
Having worked on EU-FRESHBAKE project I gained more than average experience on bakery processes, science and technology. During EU-FRESHBAKE project my responsibilities included bread fermentation modeling, study of given processes (partially baked, partially fermented) on qualitative properties of bread as well as yeast and starter culture properties studies. I have also participated in project management and EU commission reporting.
After EU-FRESHBAKE project, I held a post-doc position within another European project called AgriFoodResults; aim of this project was to provide effective and sustainable dissemination measures of research projects in the food area leading to a higher degree of technology transfer and innovation and therefore increased competitiveness of the food industry.
I also worked for “National Baking and Pastry Making Institute” (Institut National de la Boulangerie Pâtisserie, Rouen, France”) as researcher. This position gave a chance to get familiarize with traditional French bakery product. Besides scientific experience.
In year 2014 I established “FoodSciTech” Consultancy based in the Netherlands. Consultancy provides advises on food science and technology related topics. Special interest for consultancy is novel, mild technologies food processing. I am, also, co-editing and co-authoring a “Handbook of Hygiene in the Food Industry, 2nd edition”. In the past I have authored a book chapter, published 7 papers in peer-reviewed journals and 2 papers in Proceedings. I am a member of the Global Harmonization Initiative and Croatian Food Technologists Biotechnologists and Nutritionists Society.
IXL Netherlands B.V.
IXL Netherlands B.V. is Dutch company that develops special technological concepts from idea to market.
The company's guiding principle is People, Planet, Prosperity. It chooses technologies that contribute value to society, such as the Nutri-Pulse® e-Cooker. This appliance is innovative, has a low energy consumption and there is less waste of food ingredients.
Utrecht Area, Netherlands
Food Science and Technology Consultancy
Co-editor & co-author of
Handbook of Hygiene Control in the Food Industry
Food technologist / QA / NPD
Food technologist, Food Quality Assurance, New Product Development
Researcher - National Baking and Pastry Making Institute
Baking tests on impingement oven prototype, Energy consumption studies
Analyst engaged within MB-BVP project (Bakery and Pastry)
Lipid profile optimization in traditional French sponge cakes (Madeleine), Lipid profile optimization in cookies, Nutritional overview, Innovative technology implementation
European project FP7-AgriFoodResults
National College of Veterinary Medicine, Food Science and Engineering
2007-2011University of Zagreb - Crotia
Faculty of Food Technology and BiotechnologyDoctoral degree
PhD, Food technology, Bakery products
2007-2008Ecole nationale d'ingénieurs des techniques des industries
agricoles et alimentaires (ENITIAA) - Nantes - FrancePhD training
Mathematical model of truncated ellipse applied on dough sample
Dough expansion during fermentation and low temperature excursion, model development
2000-2006University of Zagreb
Faculty of Food Technology and BiotechnologyDiploma Engineer Food technology
My professional skillset:
Hygiene in food industry
Food Science & Research