Working languages:
French to Serbian
Serbian to French
Serbian (monolingual)

Aleksandra Milovanović
Advanced french language student

Lučani, Central Serbia, Serbia
Local time: 02:21 CEST (GMT+2)

Native in: Serbian Native in Serbian
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Account type Translation student
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University University of Belgrade - Faculty of Philology
Year of study Senior
Area of interest Other
Study type On Campus
Student organization
Affiliations This person is not affiliated with any business or Blue Board record at ProZ.com.
Expertise
Specializes in:
Cooking / CulinaryCosmetics, Beauty
Food & DrinkGaming/Video-games/E-sports
MusicLinguistics
Poetry & LiteratureSlang
Art, Arts & Crafts, PaintingCinema, Film, TV, Drama

Portfolio Sample translations submitted: 1
Experience Years of experience: 2. Registered at ProZ.com: Oct 2022.
ProZ.com Certified PRO certificate(s) N/A
Credentials N/A
Memberships N/A
Software N/A
Professional objectives
  • Meet new translation company clients
  • Meet new end/direct clients
  • Network with other language professionals
  • Find trusted individuals to outsource work to
  • Learn more about translation / improve my skills
  • Learn more about interpreting / improve my skills
  • Get help on technical issues / improve my technical skills
  • Learn more about additional services I can provide my clients
  • Learn more about the business side of freelancing
  • Stay up to date on what is happening in the language industry
  • Help or teach others with what I have learned over the years
  • Transition from freelancer to agency owner
Bio

I am a French language and literature student on the Faculty of Philology in Belgrade, currently at my 4th year of studies, with 12 years into the learning and 4 years of active work on translations. I have translated a half of the episodes of french series "Bref" into Serbian.

I have particular interest into cosmetics and culinary world, which would, if possible, be ideal for my translating profession.

Keywords: French, Serbian, cosmetics, culinary, literature, art


Profile last updated
Oct 20, 2022



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