LANTE ANNA

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Structure Department of Agronomy, Food, Natural Resources, Animals and the Environment
Telephone 0498272920
Qualification Professore associato confermato
Scientific sector AGR/15 - FOOD SCIENCES
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Office hours
Studio del docente presso il Dipartimento DAFNAE, Agripolis, Legnaro (PD) Ricevimento su appuntamento (contattare il docente all'indirizzo e-mail: anna.lante@unipd.it)
(updated on 27/06/2013 17:38)

Proposals for thesis
Topics for Master Theses


•Exploitation of innovative technological methods to increase food products shelf life and food safety
•Valorisation of agroindustrial by-products by technological approaches aim to transforming waste products into value-added substrates and food ingredients
•Extraction and characterization of plant antioxidants from agroindustrial waste.
•Improving the post-harvest quality of fruit and vegetable.
•Investigation on the effects of technological treatments on the nutritional value of canned food.
•Design of functional foods with antioxidant activity and health claims.

Curriculum Vitae
Anna Lante. Born October 27, 1961 in Padova, Italy
1980: Undergraduate level - “Liceo Classico Tito Livio” Padova
1986: Master of Science in Agricultural Sciences, University of Padova
1992: PhD in Applied Biocatalysis and industrial fermentations, Bologna University
1992-1994: Post-doctoral scholarship
1994-1996: C.N.R grant
1996-1998: Contract Professor of Chemistry of fermentations
1998: Researcher of Food Technology at the University of Padova
2002-present: Associate Professor, Food Science and Technology, DAFNAE (Department Agronomy, Food, Natural resources, Animal and Environment) University of Padova .
2001-2008: Member of the board of PhD School in "Viticulture, Oenology and wine marketing business."
2009-present: Member of PhD School in "Animal and Food Science" research line Food Science. University of Padova
2017-present : President Master Degree of Science and Food Technology.

The RESEARCH ACTIVITY mainly focused on food biochemistry and food quality. Author of about 145 scientific papers and 3 patents. Reviewer for international journals as expert in Food science and Applied Enzymology.
2017-present: Member of Editorial Advisory Board of The Open Biotechnology Journal
2017- present: Editor -Foreign Members- Food Science and Applied Biotechnology
The scientific output covered :•the characterization of enzymes of microbial and food origin; the application of specific enzyme inhibitors for the improvement of food quality and safety; the exploitation of innovative technological methods to increase food products shelf life and food safety; the valorisation of agroindustrial by-products by technological approaches aim to transforming waste products into value-added substrates and food ingredients; the extraction and characterization of plant antioxidants from agroindustrial waste;•Enzymatic detergents applications;•Design of functional foods with antioxidant activity and health claims. Since 1988 she has participated in numerous research projects financed with institutional, local, national, European and private funds establishing relations with other research groups and food companies.
•Member (since 1998) of the Italian Society of Food Science and Technology (SISTAL)
•Member (2006) of the American Chemical Society (ACS)
•Member (2006) of the Accademia dei Georgofili (Firenze)
•Member (2007) of the Accademia Italiana della Cucina (Milano) and Member “Area Veneto” Center of Territorial Studies Accademia Italiana della Cucina.
Since 1996, as contract professor, researcher and associate professor has taken the following COURSES:
“Chemistry of fermentation” “Processes of Food technology” “Technology of products of plant origin”
“Biotecnology and Food enzymology “: “Food Technology and Gastronomy” “Food Science and Technology
2006-present: supervisor of PhD students
2011: responsible and supervisor of scientific project work in Second-level Master “ Methods and Technologies for product innovation and process" (Faculty of Engineering, University of Padova)
2012-present: member of the Committee of the University of Padua for Internships Active Learning (TFA) enabling teaching in secondary schools of first and second degree, Food Science
2012-2015: Coordinator of Bilateral Agreement L.L.P Higher Education Erasmus between Università di Padova (Dafnae Department) and Plovdiv University (Bulgaria).
2016-present Member of patents Commission. University of Padova.


Lecturer's Curriculum (PDF): 584CAE3DAA53350B726CE142D1E5E5D5.pdf

Research areas
The Research topics cover:

-Use of microorganisms and enzymes free and immobilized for improving the quality of milk, soy milk, wine and grappa;
-Immobilization and controlled release of biomolecules;
-Characterization of enzymes of microbial and food origin;
-Application of specific enzyme inhibitors for the improvement of food quality;
-Extraction and characterization of plant antioxidants from agroindustrial waste and by-products;
-Design of functional foods with antioxidant activity;
-Studies on the effect of food processing on nutritional quality of vegetable

Publications


Lecturer's Publications (PDF): 584CAE3DAA53350B726CE142D1E5E5D5.pdf

List of taught course units in A.Y. 2018/19
Degree course code Degree course track Course unit code Course unit name Credits Year Period Teacher in charge
AG0064 000ZZ AGO2044600 APPLIED ENZYMOLOGY 6 2nd Year Second semester ANNA LANTE
AG0057 000ZZ AGL1000092 FOOD TECHNOLOGY: VEGETAL PRODUCTS 8 2nd Year First semester ANNA LANTE
IF0365 000ZZ AVP7079718 TECHNOLOGY OF WINE AND GASTRONOMY 7 1st Year Second semester ANNA LANTE