Dr. Nemanja Kljajević is a food technology researcher whose scientific work focuses on dairy science and technology, with a particular emphasis on goat milk and its products.  He earned his Ph.D. in Technology Engineering in 2019 from the Faculty of Agriculture, University of Belgrade. During his doctoral and postdoctoral research, his investigations delved into the effects of various milk pre-treatments (such as freezing and high-heat treatments) on coagulation properties, proteolysis, texture, microstructure, and sensory characteristics of cheeses, particularly white brined cheese. Beyond this, his current research also encompasses food chemistry and microbiology, including the study of starter cultures and bacteriophages.

Before his current appointment as a Research Associate in the Molecular Microbiology Group IMGGE, in 2023, he gained extensive industrial experience. For over a decade, he worked as a food technology engineer and consultant in numerous dairy plants ("Beocapra," "Šabac," "Kuč Company"), as well as a specialist consultant for the food industry at "Ecotime" d.o.o. This unique background allows him to bridge theoretical research with practical industrial challenges and applications.

Throughout his career, he has actively fostered links between science and industry, working on projects that involve the application of scientific findings to improve technological processes and final products. His research portfolio constitutes an important bridge between fundamental studies of milk properties and the applied development of more innovative and higher-quality dairy products.