Researchers from the Research and Development Institute “Tamiš” in Pančevo successfully participated in 3rd European Symposium on Phytochemicals in Medicine and Food (3‑EuSPMF, https://3-euspmf.rs/) held in Belgrade from July 1 to July 4, 2025.
The symposium gathered more than 130 scientists from over 23 countries across Europe and worldwide, confirming the international importance and relevance of the conference in the field of research on bioactive compounds in medicine and food.
The aim of the symposium was to promote scientific achievements in the fields of natural products, food production, nutrition, and the medical application of nutrients, as well as to encourage new research partnerships and collaboration between scientific institutions worldwide. Helena Todorović, MSc, a research trainee at the Tamiš Institute, contributed to the successful organization of the symposium as a member of the organizing committee.
During the symposium, researchers from the Tamiš Institute – Violeta Mickovski Stefanović, Helena Todorović, Dragan Božović, Predrag Brković, and Dragana Stevanović, in cooperation with colleagues from the Faculty of Agriculture, University of Belgrade, presented a poster titled: “The Effect of the Growing Medium on the Content of Pigments in Microgreens.”
“Nutritional Profile of Bean-Based Formulation Enriched with Microgreens and Spices.” In addition, she was a co-author of an oral presentation titled: “Bioactive Compounds and Antioxidant Activity of Bean-Based ‘Cheese’ Enriched with Spices and Microgreens.” Both papers were the result of collaboration with the Faculty of Agriculture, University of Belgrade.
For her short oral presentation, Helena Todorović received an award from the journal Quality Assurance and Safety of Crops & Foods https://qascf.com/index.php/qasconfirming the quality and potential of the young researchers of the Tamiš Institute.
Participation in this symposium significantly contributed to strengthening the reputation of the Tamiš Institute within the international scientific community, while also opening new opportunities for scientific cooperation and future projects in the fields of food production and the development of new functional food products.
