ORGANIC WASTE AS A SOURCE OF ENERGY AND ORGANIC FERTILIZER
Sustainable supply of energy is possible only with an optimal combination of the characteristic benefits of each of the renewable energy sources. Unlike fossil fuels, biogas is a permanently renewable fuel, produced from biomass, which is a living storehouse of solar energy through photosynthesis. The use of biogas helps to improve the energy...
By Ljiljana Tanasić, Biljana Delić, Saša Spasojević, Bojan Damnjanović
SPECIFICS OF HUMAN RESOURCES MANAGEMENT IN FAMILY BUSINESSES
In the modern environment, family businesses are at the core of the global economy, and their financial health and growth capacity is crucial to the economic well-being of any country. The importance of identifying human resource management practices is widely recognized in the management literature but insufficiently researched in the segmen...
By Marko Simonović, Jelena Stojanović Alcaraz, Stefan Milojević, Jovan Travica
CHANGE MANAGEMENT AS AN INTEGRAL PART OF COMPANY MANAGEMENT
Change management, as a constant task of managers and an integral part of managing the organization as a whole, is a general management process aimed at planning and implementing change so that the organization can function successfully and develop in conditions of continuous change in the environment. Accordingly, the change management proce...
By Biljana Bjelica, Ognjen Bakmaz, Dragan Vukasović
TOURISM AND ENVIRONMENT
Given that the foundations of future tourism development rely on sustainable development, it is also the basis of strategic planning for tourism development, in which geospaces play the most important role. Accordingly, the tourism industry must respect the principles of sustainability in the planning, design and implementation of travel prog...
By Denis Stojkanović, Lazar Ivanov
THE IMPACT OF THE COVID-19 PANDEMIC ON FOOD SECURITY, POVERTY AND SOCIAL EXCLUSION
The COVID-19 virus pandemic has begun to spread at an accelerated pace since its outbreak in December 2019, causing significant negative effects globally. The effects of the pandemic are still present today, resulting in negative consequences for food systems, with direct and indirect implications for the lives of all, especially the poorest ...
By Mina Kovljenić, Jovana Škorić
DESIGNING A DIGITAL SYSTEM FOR LIQUID LEVEL INDICATION USING COMBINATIONAL LOGIC CIRCUITS AND MICROCONTROLLER SYSTEMS
Modern educational trends are based on the information technology implementation in the teaching process, at all levels of education with the aim of engaging students as active participants. Numerous studies showed that this approach greatly increases the interest in monitoring the teaching content, and thus has a positive effect on enlarging...
By Ivan Petrović, Hristina Delibašić Marković, Violeta Petrović
SOFTWARE DEVELOPMENT FOR THE GAME ’SEAWAYS’
This paper is deducated to the development of software for the role of the main player in the game Seaways, which was created in Unity Game Engine using the C# programming language. At the beginning of the paper, the basic characteristics of the Unity Game Engine are presented. Then, the paper presents the procedure of creating the user inter...
By Blagodar Lovčević, Miodrag Milićević, Nikola Marković, Marko Boljanić, Mladen Lovčević
APPLICATION OF TAGUCHI METHOD AND REGRESSION ANALYSIS ON SURFACE ROUGHNESS IN END MILLING OF ALUMINUM 6082-T6
This paper presents the Taguchi method and regression analysis for obtaining surface roughness in end milling of aluminum 6082-T6. Surface roughness was measured using a Mahr profilometer. The values of the experimental measurements were compared with the values obtained by regression analysis. The optimization was performed using the Taguchi...
By Jelena Stanojković, Dragan Lazarević, Ivica Čamagić, Živče Šarkočević
EFFECT OF MILK FAT CONTENT ON THE QUALITY CHARACTERISTICS OF FRESH CHEESE
Milk fat is a very important ingredient in milk and plays a significant role in cheese production. The aim of this study was to examine the effect of fat content in milk on the quality characteristics of produced fresh cheese. For the purposes of this work, three cheese samples from milk with different fat content (1.5%, 2.8% and 3.2%) were p...
By Danica Savanović, Ana Velemir, Jovo Savanović, Bojana Dmitrović
SERBIAN PRIMARY SCHOOL TEACHERS’ (SELF) ASSESSMENT IN REGARD TO THE TEACHING MODELS APPLIED IN PRACTICE
In recent years the information and communication technologies use in the education system has been increased. The development of technology demands the education system advancement and the improvement of students’ skills required for the new era, and implies particular challenges as well, especially for the teachers. Due to the Covid-1...
By Ivana Vučetić, Snežana Kirin, Nena A. Vasojević, Aleksandar Sedmak