Dubravka Novotni received her PhD degree in Nutrition from University of Zagreb, Faculty of Food Technology and Biotechnology in 2011. Currently she is working at the same Faculty as associate professor. She is involved in teaching at bachelor, master and doctoral studies of Nutrition, Food Technology, and Food Safety Management. Previously from 2000-2005 she worked in food company Podravka Inc

The research activities of Dubravka Novotni are focused on the application of innovative technologies for making value-added cereal products. She combines engineering and nutrition approach in designing cereal foods to meet consumer and producer demands for high quality, nutritious and tasty baked products. Her research includes the design of cereal food for consumers with specific dietary needs, particulary for consumers with celiac disease and/or diabetes. Her interest includes different ingredients and their interaction, as well as their pre-processing for designing 3D printed snack of balanced nutritional composition. She uses different instrumental methods and sensory evaluation to understand the role of formulation on the nutritive value, quality and shelf-life of cereal foods. Taken together, (bio)chemistry, rheology, textural analysis, glycaemic index, and consumer preferences are main methods used in her research. She is actively involved in scientific research through national and international projects.