{"id":6,"date":"2015-04-08T11:11:35","date_gmt":"2015-04-08T09:11:35","guid":{"rendered":"http:\/\/people.unipi.it\/simone_mancini\/?page_id=6"},"modified":"2026-03-25T09:39:48","modified_gmt":"2026-03-25T08:39:48","slug":"curriculum","status":"publish","type":"page","link":"https:\/\/people.unipi.it\/simone_mancini\/curriculum\/","title":{"rendered":"Curriculum"},"content":{"rendered":"\n

National Scientific Qualification (ASN 2018\/2020) \u2013 Full Professor<\/strong>
09 June 2021 (valid until 09 June 2032) \u2013 Academic Field 07\/G1 – Animal Sciences and Technologies
National Scientific Qualification (ASN 2016\/2028) \u2013 Assistant Professor<\/strong>
06 August 2018 (valid until 06 August 2029) – Academic Field 07\/G1 – Animal Sciences and Technologies<\/p>\n\n\n\n

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02 May 2025 \u2013 Present Associate Professor<\/strong>, Academic discipline: AGRI-09\/D Aquaculture, Poultry and Rabbit Science
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Research and teaching tasks with focus on the production processes, processing and marketing of products derived from poultry, rabbit and aquatic species. Study of innovative animal production and related products processing with main focus on sustainability<\/h2>\n\n\n\n

02 May 2022 \u2013 01 May 2025 Fixed term Researcher (RTD-B)<\/strong>, Academic discipline: AGR\/20 Aquaculture, Poultry and Rabbit Science
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Research and teaching tasks with focus on the production processes, processing and marketing of products derived from poultry, rabbit and aquatic species. Study of innovative animal production and related products processing with main focus on sustainability<\/h1>\n\n\n\n

02 September 2019 \u2013 01 May 2022 Fixed term Researcher (RTD-A)<\/strong>, Academic discipline: AGR\/20 Aquaculture, Poultry and Rabbit Science
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Research and teaching tasks with focus on the production processes, processing and marketing of products derived from poultry, rabbit and aquatic species. Study of innovative animal production and related products processing<\/h1>\n\n\n\n

18 February 2019 \u2013 18 May 2019 Post Doc Researcher<\/strong> – Temporary research associate position – \u201cAssessment of natural substances on meat products shelf-life\u201d
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Research project focused on the study of physical, chemical and microbiological characteristics of animal products<\/h1>\n\n\n\n

01 July 2018 \u2013 31 December 2018 Post Doc Researcher<\/strong> – Temporary research associate position – Protection of Italian Poultry Biodiversity (“Tutela della Biodiversit\u00e0 Avicola Italiana” (TuBAvI) PSRN 2014\/2020 \u2013 Sottomisura 10.2, comparto Avicoli)
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Research project focused on the analytical determination of the bromatological quality of hen’s eggs and of various breeds and the detection of the growth characteristics<\/h1>\n\n\n\n

August 2018 Summer School<\/strong> “Insects as Food and Feed – from producing to consuming”
Wageningen University & Research, Wageningen, The Netherlands
Summer School on the processes in the insect production and consumption chain from rearing, handling, processing and consuming insects as food or feed<\/h1>\n\n\n\n

June 2018 Summer School<\/strong> “Meat Production, Safety and Health”
Department of Animal Medicine, Production and Health, University of Padua, Legnaro (Padua), Italy
Summer School on quality, production, safety and nutritional value of the meat<\/h1>\n\n\n\n

July 2017 \u2013 June 2018 Post Doc Researcher<\/strong> – Temporary research associate position. Effect of natural antioxidants in rabbit nutrition
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Research project in rabbit nutrition, study of the effects of natural compounds on in vivo performances and on products quality<\/h1>\n\n\n\n

January 2016 \u2013 December 2016 Second-level Professional Master’s Programme<\/strong> in “Food Science: quality, safety and human nutrition”
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Productive chains, food safety, organoleptic quality, nutritional value of food, basics of self-control and HACCP<\/h1>\n\n\n\n

December 2015 \u2013 September 2016 Main researcher<\/strong> in the project \u201cAssessment of natural substances on meat products shelf-life\u201d (research scholarship)
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Study of natural substances used as ingredients in preparations of meat products (burger) with physical, chemical and microbiological assessments<\/h1>\n\n\n\n

April 2016 \u2013 September 2016 Post Doc Researcher <\/strong>\u2013 Erasmus traineeship<\/strong> at Instituto de Investigaciones Marinas, IIM
Consejo Superior de Investigaciones Cient\u00edficas, CSIC \u2013 Spanish national research council, CSIC-IIM, Vigo, Spain
Study of the chemical characteristics of fish fed experimental diets based on insect meal (Hermetia illucens)<\/h1>\n\n\n\n

November 2012 \u2013 October 2015 (discussed in April 2016) PhD in Veterinary Sciences<\/strong>, main field of research in meat quality
Thesis title: \u201cEffects of natural substances on the oxidative status of meat from different animal species\u201d
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Study in the effect of natural antioxidant substances on various aspects of meat productions with major attention to the antioxidant capacity and evaluation of the shelf-life. Physical, chemical and microbiology analyses<\/h1>\n\n\n\n

May 2014 \u2013 August 2014 Visiting Scholar<\/strong> at Meat Science Laboratory
Department of Animal Sciences, University of Illinois at Urbana-Champaign, Illinois, USA
Study of the effect of different types of salt on the characteristics of meat preparations and sensory evaluation. Evaluation and correlation of firmness with sensory characteristics of pork loins<\/h1>\n\n\n\n

December 2010 \u2013 October 2012 Master degree<\/strong> in biosecurity and food quality (food technology degree), final mark: 110\/110 summa cum laude
Thesis title: Evaluation of the of pre-probiotic characteristics of Lactobacillus plantarum strains
Department of Veterinary Sciences – Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
Production processes analysis (physical, chemical, microbiological and organoleptic), legislation and food safety of food derived from both plant and animal origin<\/h1>\n\n\n\n

September 2007 \u2013 December 2010 Bachelor degree<\/strong> in agroindustrial biotechnology – Food sector, final mark: 102\/110
Thesis title: Viable but nonculturable (VBNC) state in bacteria and yeasts
Faculty of Agriculture Science, University of Pisa, Pisa, Italy
The main subjects studied concern biotechnology in general terms and finalizing the food industry<\/h1>\n<\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

National Scientific Qualification (ASN 2018\/2020) \u2013 Full Professor09 June 2021 (valid until 09 June 2032) \u2013 Academic Field 07\/G1 –…<\/p>\n

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