Jelena Ilić
Full Professor
Faculty of Agrobiotechnical Sciences Osijek
Osijek, Croatia
My main area of research are beneficial endophytic fungi isolated from weeds and their implementation in plant protection.
My organisation
Faculty of Agrobiotechnical Sciences Osijek
Faculty of Agrobiotechnical Sciences Osijek
Scientist from universitie/scientific institute/other scientific organization
About me
CURRICULUM VITAE
Jelena Ilic, PhD
Dr. A. Starčevića 50
32000 Vukovar
Croatia
e-mail: jelena.ilic.hr@live.com
Tel. +38598826427
Date of birth: 31/07/1975
Education:
2008 – 2012 – PhD Plant Protection, Faculty of Agrobiotechnical Sciences Osijek, Croatia
2002 – 2007, Master of Engineering Crop Production, Faculty of Agrobiotechnical Sciences Osijek, Croatia
Experience:
02/2024 to present - Full Professor, Department of Plant Pathology, Faculty of Agrobiotechnical Sciences Osijek, Croatia
11/2018 to 02/2024 - Associate Professor, Department of Plant Pathology, Faculty of Agrobiotechnical Sciences Osijek, Croatia
03/2022 to 03/2023 - Adjunct Lecturer of Agricultural Biotechnology, North Rhine University of Applied Sciences, Kleeve
11/2021 – 02/2022 - International Phytosanitary Specialist, FAO Italy, IPPC/NSP, home based job
12/2019 -05/2020 - Seconded National Expert, European Food Safety Authority (EFSA), Parma, Italy
05/2013 – 11/2018 - Assistant Professor, Department of Plant Pathology, Faculty of Agrobiotechnical Sciences Osijek, Croatia
12/2007 – 05/2012 - Young Scientist, Department of Plant Pathology, Faculty of Agrobiotechnical Sciences Osijek, Croatia
Training
Methodological courses in Biology and Medicine „DNA and RNA“, Rudjer Boskovic Institute, Zagreb, Croatia, 03/2009
Academic English, English Language Institute, University of California, San Diego, USA, 08/2009
Projects
Participant of the project of Croatian Ministry of Education, no. 079-0730718-0578, „Fusarium Head Blight and DON content in wheat and flour“, from 2007 to 2012.
Participant of the international project SEE-ERA NET „Systems to reduce mycotoxin contamination of cereals and medicinal plants in order to preserve native species and traditional products in Romania-Serbia - Croatia area“, from 2010 to 2012.
Coordinator of project of University of Osijek, „Endophytic fungi in tissue culture“, 2013 to 2014.
Participant of the project of the Croatian National Fondation for Science "Intercropping of wood species and agricultural crops as an innovative approach in agroecosystems – AGROINOVA", 2018 to 2023.
Awards and Honors
Fulbright Research Award, Kansas State University, Manhattan, Kansas USA, 09/2009 – 05/2010
Skills and Qualifications:
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Microsoft Office, Internet
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Fluent in English
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Croatian and Serbian mother tongues
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Clean driving licence
My organisation
The Faculty of Agrobiotechnical Sciences Osijek (henceforth FABSO) operates within Josip Juraj Strossmayer University of Osijek and is one of its oldest constituents. On 18 October 2010, exactly half a century passed since its existence.
In addition to teaching the university undergraduate, graduate, professional, and postgraduate courses, the Faculty’s core activity is scientific research, primarily in the biotechnical scientific domain—that is, in the scientific field of studies in Agronomy.
The Faculty’s scientific and teaching staff executes a task of students’ education while gradually introducing the students into the world of basic knowledge about plants, animals, and breeding technologies so that the students can independently manage the process of agricultural production, whose ultimate goal is to produce food for human community. In this complex educational process, the teachers apply their own knowledge of scientific and professional work, thus enriching and modernizing students’ education. In a parallel with the teaching work, assistants, professors, and professional associates conduct scientific research in biology, chemistry, nutrition, and protection, as well as in plant and animal genetics, mechanization, economics, and agricultural and livestock production, with the aim of qualitative and quantitative improvement of food production, in addition to the possibly lower production costs and the preservation of nature, environment, and human health.