PhD in biotechnical sciences (food science and technology). University of Belgrade – Faculty of Agriculture, 2014.

MSc in biotechnical sciences (food science and technology – technology of fermentation). University of Belgrade – Faculty of Agriculture, 2007.

BSc in agriculture for conservation and fermentation technologies. University of Belgrade – Faculty of Agriculture, 1992.

Fermentation technology, technology of fruit brandies, plum and plum brandy (šljivovica).

Technology of fruit drying – plum and prune.

Study on chemical composition, bioactive compounds and antioxidative capacity of fruits and fruit products.

Ministry of education, science and technological development of the Republic of Serbia

1. TR–31093 – Influence of the variety and growing conditions on the content of bioactive components of berries and stone fruits and obtaining biologically valuable products with new and improved technologies (2011‒2015) – researcher.
2. TR–20013A – Development and study of newly bred fruit genotypes, and introduction of modern biotechnologies of fruit growing and processing (2008‒2010) – researcher.
3. BТN‒341004B – Geographically protected fruit brandies and special fruit brandies (2005–2008) – researcher.

International projects

1. The sustainable improvement of European berry production, quality and nutritional value in changing environment: Strawberries, Currants, Blackberries, Blueberries and Raspberries – EUBerry (FP7) – researcher.

University of Hohenheim, Hohenheim, Germany (2003).

Scientific Pomological Society of Serbia.

Member of numerous domestic and foreign expert commissions for evaluating the quality of strong alcoholic beverage.

1. Popović B., Gavrilović-Damnjanović J., Mitrović O., Ogašanović D. Nikićević N., Tešević V. (2009): Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in Čačak. Acta Horticulturae, 825: 575–581.
2. Popović B., Paunović S., Mitrović O., Kandić M., Nikićević N., Tešević V. (2013): Standard and sensory quality of plum brandies produced from top-quality fruits of ‘Čačanska Rodna’. Acta Horticulturae, 981: 755–760.
3. Pоpоvić B., Nikićеvić N., Gаvrilоvić-Dаmnjаnоvić Ј., Мitrоvić О., Srеćkоvić М., Оgаšаnоvić D. (2009): Uticај mоmеntа dеstilаciје prеvrеlоg klјukа šlјivе nа kvаlitеt šlјivоvicе. Vоćаrstvо, 43, 167/168: 107–118.
4. Pоpоvić B., Nikićеvić N., Теšеvić V., Мitrоvić О., Kаndić М., Мilеtić N. (2012): Kvаlitеt šlјivоvicа оd sоrаtа šlјivе kоmbinоvаnih svојstаvа. Vоćаrstvо, 46, 177/178: 23–31.
5. Nikićеvić N., Pоpоvić B., Теšеvić V., Мitrоvić О., Kаndić М., Мilеtić N., Urоšеvić I. (2014): Uticај mоmеntа оdvајаnjа srеdnjе frаkciје pri rеdеstilаciјi nа kvаlitеt šlјivоvicе sоrtе Crvеnа rаnkа. Vоćаrstvо, 48, 185/186: 21–27.
6. Vulić T., Nikićević N., Stanković Lj., Veličković M., Todosijević M., Popović B., Urošević I., Stanković M., Beraha I., Tešević V. (2012): Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars. Macedonian Journal of Chemistry and Chemical Engineering, 31, 2: 217–227.
7. Miletić N., Popović B., Mitrović O., Kandić M. (2012): Phenolic content and antioxidant capacity of fruits of plum cv ‘Stanley’ (Prunus domestica L.) as influenced by maturity stage and on-tree ripening. Australian Journal of Crop Science, 6, 4: 681–687.
8. Miletić N., Mitrović O., Popović B., Nedović V., Zlatković B., Kandić M. (2013): Polyphenolic content and antioxidant capacity in fruits of plum (Prunus domestica L.) cultivars "Valjevka" and "Mildora" as influenced by air drying. Journal of Food Quality, 36, 4: 229-237.
9. Мitrоvić О., Zlаtkоvić B., Kаndić М., Gаvrilоvić-Dаmnjаnоvić Ј., Pоpоvić B., Мilinkоvić V. (2009): Теhnоlоškе kаrаktеristikе plоdа nеkih nоvih sоrti šlјivе zа sušеnjе. Vоćаrstvо, 43, 167/168: 101–106.
10. Leposavić A., Janković M., Đurović D., Veljković B., Keserović Z., Popović B., Mitrović O. (2013): Fruit quality of red raspberry cultivars and selections grown in Western Serbia. Horticultural Science (Prague), 40, 4: 154–161.