Dubravka Novotni is Associate Professor at the Faculty of Food Technology and Biotechnology at University of Zagreb (Croatia). Her work involves researching the different technologies and ingredients (including by-products) for making wheat and gluten-free bakery products of enhanced nutritional value, technological quality, and shelf-life. She has participated in several Croatian and European research projects. She has published over 30 peer reviewed journal articles and book chapters, and participated in numerous scientific and professional conferences.

Position: Associate Professor, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia.
ORCID: https://orcid.org/0000-0001-8760-6125
Researchgate: https://www.researchgate.net/profile/Dubravka_Novotni

About the group - WG4. Production, extraction and purification functional sourdough metabolites


João Rocha (Portugal) - MMII

João Rocha (Portugal) - MMII

João Rocha (Portugal) - MMII

Objectives and impacts

  • Production and optimization of novel functional metabolites with biotechnological applications.
  • Bioengineered bacteria, yeasts and moulds towards optimization functional metabolite production yields.
  • Development and optimization of analytical methodologies for extraction, separation and purification of microbial metabolites and compounds/fractions from cereals.


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