Dr. Tibor Janči

Laboratory for Meat and Fish Technology, Department of Food Engineering, University of Zagreb, Croatia

Editorial Board Member

Dr. Tibor Janči received his PhD at Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia where he is currently employed at assistant professor position in Laboratory for Meat and Fish technology. He teaches UG and PG level courses “Hygiene and sanitation in the food production chain”, “Chemistry and processing of meat and fish”, “Technology of animal origin foods“. He has been involved in several research projects funded by Croatian science foundation and his research interests include development of rapid methods for food analysis, application of Raman spectroscopy for food analysis, chemistry, processing, quality and safety of fishery products.

  • Country

    Croatia

  • Email:

Research Expertise

Fishery products chemistry and technology, Fishery products quality and safety Rapid spectroscopic methods for food analysis (Raman spectroscopy), Biogenic amines in fishery products

Related Journals

Journal of Food, Nutrition and Dietetics Research