Researcher profile

Davor Daniloski

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.