Anna Lante. Born October 27, 1961 in Padova, Italy
1986: Master of Science in Agricultural Sciences, University of Padova
1992: Ph.D. 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) the University of Padova.
2001-2008: Member of the board of Ph.D. School in "Viticulture, Oenology, and wine marketing business."
2009-present: Member of Ph.D. School in "Animal and Food Science" research line Food Science. University of Padova
2017-2021: Coordinator Master Degree in Science and Food Technology and Member of the Board of COSTAL (National Coordination of Courses in Food Science and Technology).
2021-2024:Member National Board SISTAL
The RESEARCH ACTIVITY mainly focused on food biochemistry and food quality. Author of about 165 scientific papers and 3 patents. Reviewer for international journals as an 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 valorization of agro-industrial by-products by technological approaches aim to transform 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 been involved in several research projects funded by 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 an associate professor has taken the following COURSES: “Chemistry of fermentation” “Processes of Food technology” “Technology of products of plant origin” “Biotechnology and Food enzymology “: “Food Technology and Gastronomy” “Food Science and Technology
2006-present: supervisor of Ph.D. 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-present: Coordinator of Bilateral Agreement L.L.P Higher Education Erasmus between Università di Padova (Dafnae Department) and Plovdiv University (Bulgaria)

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