Dušan Stevanović is a Research Associate in the Group for Probiotic–Microbiota–Host Interactions in IMGGE. His research focuses on lactic acid bacteria as probiotic starters for sourdough fermentation.

Dušan is currently carrying out the experimental part of his doctoral dissertation, which investigates the effects of lactic acid bacteria isolated from dairy products on the technological and biological functional properties of sourdough bread made from Khorasan wheat. The dissertation includes testing the probiotic and starter properties of selected lactic acid bacteria, the effects of sourdough breads in in vitro models of intestinal cell lines, evaluation of the technological characteristics of the breads, as well as metagenomic analysis of sourdough microbial community and genomic analysis of starter cultures.

Dušan graduated from the Faculty of Biology, University of Belgrade, in 2019. He earned the degree of Master Biologist in 2021 in the module Molecular Biology and Physiology. He enrolled in doctoral studies in Molecular Microbiology and Biotechnology in 2021, and in 2022, he was employed at IMGGE as a Junior Researcher. Since 2024, he has held the title of Research Assistant.