Curriculum
Current academic position: Full Professor of Food Inspection at the Department of Veterinary Medicine, University of Bari
Academic assignments: Head of the School of Specialization in “Food Inspection”, University of Bari; Supervisor of Food safety section, Department of Veterinary Medicine, University of Bari; Member of the School of Specialization in " Infectious Diseases of Animals", University of Bari; Coordinator of PhD course in "Production, quality and safety food of animal origin" (XX al XXVI ciclo); Member of the Scientific Committee of the PhD course in “Animal Health and Zoonosis”, University of Bari; Delegate of working group Vet-Board, Department of Veterinary Medicine, University of Bari.
Teaching activities: Hygiene and technology of food production: milk, egg and honey (Animal Sciences and food production L 38, University of Bari); Fish and fishery products Hygiene and Safety Control - Veterinary Medicine LM 42, University of Bari); Bivalve molluscs Hygiene and Safety Control - Veterinary Medicine LM 42, University of Bari); Practice works in laboratory and food industry, Physic and chemistry analysis of food products, Food microbiology (Veterinary Medicine, University of Bari).
Formerly lecturer in various Universities throughout Italy and abroad specialising in “Public Veterinary Health Services”, “Food Science”, “Meat Hygiene and Technology” (University “Sacro Cuore”, Faculty of Medicine and Surgery - Rome, Veterinary Medicine of Teramo, University of Tirana, Université de Bretagne Occidentale - France).
Additional information
Referee for Italian and non-Italian State-owned bodies and for several scientific journals.
Expert Peer-Reviewer for National Agency of Evaluation of the Academic Research (ANVUR), Ministero dell’Istruzione, dell’Università e della Ricerca (MIUR).
She is author and/or co-author of 182 scientific publications on national and international peer-reviewed journals. As for September 2016, the h-index (Scopus) is 19.
She is author of the scientific book "La produzione igienica della carne. Gli stabilimenti di macellazione e i laboratori di sezionamento" (Ed agricole, 2001), of three chapters within the scientific book "Igiene e tecnologia degli alimenti di origine animale" (Ed. Le Point Veterinarie) and of didactic book "Carta d'identità dei prodotti tradizionali pugliesi" Ed. Infosei –Bari.
Professor Tantillo leads many specialist courses on technical aspects related to hygiene of structure and microbiological, bio molecular and chemical characterization of foods.
Major areas of research include: detection of xenobiotic compounds (mycotoxins, dioxin, PCBs, PAHs, Marine Bio toxins) in foodstuff by advanced chemical techniques; development of analytical techniques for the analysis of mycotoxin in several foodstuff; Food microbiology; Biotechnology applied to Food safety; Quality of honey and beehive products; Hygienic-sanitary quality of the traditional products.
Speaker of many conferences, seminars, post-graduate courses and masters, in Italy and abroad, in Italian and English, on issues of Food Safety.
Member of the National Council of AIVI (Associazione Italiana Veterinari Igienisti).
Scientific Coordinator and Project Unit Coordinator, in charge of research projects.