Santini Antonello

Biography

Professor Antonello SANTINI, born in Naples, is a graduate of Industrial Chemistry and is a PhD in Chemistry, a degree held in 1992 at the University of Naples Federico II. He is Professor of Food Chemistry and conducts his research at the Department of Pharmacy at Naples University Federico II. He is responsible for the Virtual Laboratory for Research and Food Education (LVA, www.lva.unina.it ) and the NLL platform (NetLearningLaboratory, www.nll.unina.it). His didactic activities include: Food Chemistry, Food Chemistry and Food and Nutraceutical Analysis, General Chemistry, General Chemistry and Inorganic Chemistry, General Chemistry and Inorganic Chemistry, Chemical Laboratory, NLL Chemistry Laboratory (FAD in eLearning) , Chemistry and Propedeutics Biochemistry, Chemistry, Resources for Internet Science Teaching. He is an expert component of the European Food Safety Authority, EFSA, ERWG, Parma, Italy; is a member of the Board of Directors of the Department of Didactics (DD-SCI) of the Italian Chemical Society (SCI), Rome, Italy. He is a member of the National Committee for Food Safety (CNSA, Rome, Italy). He is an expert evaluator of national and international research projects. He is Editor in Chief of two international journals: Journal of Food Research and Food Science and Technology Letters, and Referee for international magazines with a high impact index. He is responsible for Mobility Erasmus agreements with universities in countries including: Poland, Turkey, Romania, Portugal, Czechoslovakia, Lithuania. He is responsible and coordinator of General Cultural Institutional Framework Agreements with the Universities of Buenos Aires, Plata, Rio Negro (Argentina); Also under way is the General Cultural Agreements Framework with San Paolo (Brazil), Casablanca (Morocco), Peje (Kosovo). His main research interests are: study of nutraceuticals, chemistry and food analysis, food additives and contaminants, food safety, chemical education and food education: development of web-based multimedia tools such as lifelong learning support; educational development and tools to promote active learning and help students memorize more information in an easily usable way, and facilitate the development of effective problem solving skills. In particular, the role of interactive learning, the use of computer-based media / web platforms (FAD, E-learning) as tools to help understand complex scientific processes and concepts. He is author of more than one hundred and twenty publications on high-quality international journals, book chapters (FAD, e-learning and prints).

Research Interest

Characterization and analysis of food and nutraceuticals. Food safety and nutraceuticals. Properties and activities of molecules of nutritional interest. Development of innovative analytical methods and techniques for the analysis of main and secondary components of foods and substances of concern to food. Characterization and evaluation of therapeutic properties of natural and processed foods, nutraceuticals and dietary products. Study of nutraceuticals from food matrices and recovery of bioactive substances from processing residues in the agro-industrial sector. Analysis and characterization of organic and inorganic food contaminants, mycotoxins and secondary metabolites.