University of Zagreb, Faculty of Agriculture

Assoc. Prof. Ivica Kos, PhD

Assoc. Prof. Ivica Kos, PhD

Department of Animal Science and Technology
Office location: 2nd pavilion, 2nd floor, room number 052
phone: +385 1 239 4005
e-mail: ikos ( at )
Languages: croatian, english, czech
Consultations: wednesday from 10am to 12pm

Academic qualifications

  • 2006 - 2011: Ph.D.
    University of Zagreb Faculty of Agriculture
    Physico-chemical and sensory traits of Dalmatian ham of different pig genotypes
  • 2000 - 2006: M.S.
    University of Zagreb Faculty of Agriculture
    Free-choice and restrictive feeding in Zagorje turkeys fattening

Employment and work experience

  • 2006 - : University of Zagreb Faculty of Agriculture
    2013-now: Assistant professor
    2011-2013: Senior assistant
    2006-2011: Assistant


Research interests

  • meat quality traits
  • sensory analysis of animal products
  • fermented meat products
  • dry-cured meat products
  • food composition

Training and research experience

  • 18. 06. 2017. - 25. 06. 2017.: European Bank for Reconstruction and Development (EBRD) (expert)
    Knowledge Exchange and Business-Matching with Taiwan in the Meat Processing Sector
  • 17. 10. 2016. - 20. 10. 2016.: Mendel University in Brno Faculty of AgriSciences (Czech Republic) (teaching)
    Erasmus+ programme; academic year 2016/2017
  • 13. 10. 2015. - 17. 10. 2015.: Mendel University in Brno Faculty of AgriSciences (Czech Republic) (teaching)
    Erasmus+ programme; academic year 2015/2016
  • 01. 07. 2015. - 30. 06. 2016.: Mendel University in Brno Faculty of AgriSciences (Czech Republic) (mixed)
    Postdoctoral one-year training: sensory analysis of different food products, occupational techniques and technologies in meat and dairy production, participation on scientific and expert excurses, conferences and seminars, lecturing and participation in lectures, participation in organization of producer-focused seminars and exhibitions
  • 27. 09. 2014. - 29. 09. 2014.: Ministry of Agriculture Republic of Croatia (expert)
    TAIEX: Expert Mission on beef/pig/sheep carcass classification
  • 17. 04. 2014. - 18. 04. 2014.: Ministry of Agriculture Republic of Croatia (expert)
    TAIEX: Workshop on application of derogation for the establishments producing traditional products
  • 01. 10. 2012. - 06. 10. 2012.: GIZ – Deutsche Gesellschaft für Internationale Zusammenarbeit GmbH (Germany) (expert)
    Regional Marketing: Branding of Products and Regions
  • 09. 09. 2011. - 11. 09. 2011.: Centro Studi Assaggiatori, Brescia (Italy) (expert)
    Sensory Analysis for Panel Leader according to ISO 13300
  • 04. 12. 2009. - 06. 12. 2009.: Centro Studi Assaggiatori, Brescia (Italy) (expert)
    Sensory Analysis for Expert Assessors according to ISO 8586
  • 27. 11. 2009. - 20. 03. 2010.: Forum za slobodu odgoja, Zagreb (teaching)
    Seminar for improvement of higher education "Active learning and critical thinking in higher education" (60 hours).



Title Funding Status
Očuvanje mikrobne raznolikosti povezane s proizvodnjom tradicionalnih hrvatskih kobasica od mesa divljači: biotehnološka i sigurnosna karakterizacija Croatian science foundation in progress
Karakterizacija i uskladba genotipa, fenotipa i tehnologija proizvodnje Sveučilište u Zagrebu in progress
Karakterizacija proizvodnih i genetskih odlika domaćih životinja u Republici Hrvatskoj Sveučilište u Zagrebu finished
Procjena uzgojnih vrijednosti za svojstva kakvoće mesa Sveučilište u Zagrebu finished
Valorizacija fenotipa i genotipa hrvatskih autohtonih pasmina domaćih životinja Sveučilište u Zagrebu finished


  • Žgomba Maksimović, A., Zunabovic-Pichler, M., Kos, I., Mayrhofer, S., Hulak, N., Domig, K. & Mrkonjić Fuka, M. (2018) Microbiological hazards and potential of spontaneously fermented game meat sausages : A focus on lactic acid bacteria diversity. Lebensmittel-wissenschaft und-technologie-food science and technology, 89, 418-426. doi:10.1016/j.lwt.2017.11.017.
  • Kos, I., Bedeković, D., Širić, I., Vnučec, I., Pećina, M., Glumpak, A. & Carović Stanko, K. (2017) Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil. Journal of Central European Agriculture, 18 (4),794-805. doi:10.5513/JCEA01/18.4.1961
  • Kuchtík, J., Konečná, L., Sýkora, V., Šustová, K., Fajman, M. & Kos, I. (2017) Changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationships in Lacaune ewes. Mljekarstvo, 67, 138-145. doi:10.15567/mljekarstvo.2017.0206.
  • Širić, I., Humar, M., Kasap, A., Kos, I., Mioč, B. & Pohleven, F. (2016) Heavy metal bioaccumulation by wild edible saprophytic and ectomycorrhizal mushrooms. Environmental science and pollution research international, 23 (18), 18239-18252. doi:10.1007/s11356-016-7027-0.
  • Bedeković, D., Pintar, J., Janječić, Z., Mužic, S. & Kos, I. (2014) Using Rapeseed Cake to Improve Fatty Acid Composition of Turkey Meat. Journal of Agricultural Science and Technology, 16 (6), 1279-1287.
  • Kos, I., Konjačić, M., Ivanković, A., Širić, I. & Jakopović, T. (2013) The effect of castration on meat quality traits of Holstein young bulls. Meso : prvi hrvatski časopis o mesu, 15 (5), 386-391.

Bibliography (CROSBI):

Google Scholar:

Other professional activities

  • 2017: University of Zagreb Field Council for Bio-technical Sciences
  • 2012: Ministry of Agriculture Republic of Croatia
    Member of the Expert Working Group for the Implementation of the National Protection Procedure for Designations of Origin, Geographical Indications and Guaranteed Traditional Specialties of Agricultural and Food Products for Category 1.2. Meat products
  • 2011: GUSTUS Sensory Analyst Association
    Member of Steering committee