Studying at the University of Verona

Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.

Academic calendar

The academic calendar shows the deadlines and scheduled events that are relevant to students, teaching and technical-administrative staff of the University. Public holidays and University closures are also indicated. The academic year normally begins on 1 October each year and ends on 30 September of the following year.

Academic calendar

Course calendar

The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..

Definition of lesson periods
Period From To
I semestre Oct 1, 2019 Jan 31, 2020
II semestre Mar 2, 2020 Jun 12, 2020
Exam sessions
Session From To
Sessione invernale d'esame Feb 3, 2020 Feb 28, 2020
Sessione estiva d'esame Jun 15, 2020 Jul 31, 2020
Sessione autunnale d'esame Sep 1, 2020 Sep 30, 2020
Degree sessions
Session From To
sessione estiva di laurea LM7 Jul 13, 2020 Jul 13, 2020
Sessione autunnale di laurea LM7 Oct 12, 2020 Oct 12, 2020
Sessione invernale di laurea LM7 Mar 11, 2021 Mar 11, 2021
Holidays
Period From To
Festa di Ognissanti Nov 1, 2019 Nov 1, 2019
Festa dell'Immacolata Dec 8, 2019 Dec 8, 2019
Vacanze di Natale Dec 23, 2019 Jan 6, 2020
Vacanze di Pasqua Apr 10, 2020 Apr 14, 2020
Festa della Liberazione Apr 25, 2020 Apr 25, 2020
Festa del lavoro May 1, 2020 May 1, 2020
Festa del Santo Patrono May 21, 2020 May 21, 2020
Festa della Repubblica Jun 2, 2020 Jun 2, 2020
Vacanze estive Aug 10, 2020 Aug 23, 2020

Exam calendar

Exam dates and rounds are managed by the relevant Science and Engineering Teaching and Student Services Unit.
To view all the exam sessions available, please use the Exam dashboard on ESSE3.
If you forgot your login details or have problems logging in, please contact the relevant IT HelpDesk, or check the login details recovery web page.

Exam calendar

Should you have any doubts or questions, please check the Enrollment FAQs

Academic staff

A B C D F G P R S T V Z

Avesani Linda

symbol email linda.avesani@univr.it symbol phone-number +39 045 802 7839

Bassi Roberto

symbol email roberto.bassi@univr.it symbol phone-number 045 8027916

Begalli Diego

symbol email diego.begalli@univr.it symbol phone-number 045 8028731

Bellin Diana

symbol email diana.bellin@univr.it symbol phone-number 045 802 7090

Boscaini Maurizio

symbol email maurizio.boscaini@univr.it

Bossi Alessandra Maria

symbol email alessandramaria.bossi@univr.it symbol phone-number 0458027946

Commisso Mauro

symbol email mauro.commisso@univr.it symbol phone-number 0458027030

Dall'Osto Luca

symbol email luca.dallosto@univr.it symbol phone-number +39 045 802 7806

Favati Fabio

symbol email fabio.favati@univr.it symbol phone-number +39 045 802 7919

Felis Giovanna

symbol email giovanna.felis@univr.it symbol phone-number +390458425627

Furini Antonella

symbol email antonella.furini@univr.it symbol phone-number 045 802 7950; Lab: 045 802 7043

Guzzo Flavia

symbol email flavia.guzzo@univr.it symbol phone-number 045 802 7923

Pezzotti Mario

symbol email mario.pezzotti@univr.it symbol phone-number +39045 802 7951

Rossato Marzia

symbol email marzia.rossato@univr.it symbol phone-number +39 045 802 7800

Sidali Katia Laura

symbol email katialaura sidali@univr it symbol phone-number 045 802 8592

Torriani Sandra

symbol email sandra.torriani@univr.it symbol phone-number 045 802 7921

Vandelle Elodie Genevieve Germaine

symbol email elodiegenevieve.vandelle@univr.it symbol phone-number 0458027826

Vitulo Nicola

symbol email nicola.vitulo@univr.it symbol phone-number 0458027982

Zapparoli Giacomo

symbol email giacomo.zapparoli@univr.it symbol phone-number +390458027047

Zoccatelli Gianni

symbol email gianni.zoccatelli@univr.it symbol phone-number +39 045 802 7952

Study Plan

The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University.
Please select your Study Plan based on your enrollment year.

Modules Credits TAF SSD
Between the years: 1°- 2°

Legend | Type of training activity (TTA)

TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.




S Placements in companies, public or private institutions and professional associations

Teaching code

4S008242

Credits

6

Language

Italian

Scientific Disciplinary Sector (SSD)

CHIM/10 - FOOD CHEMISTRY

The teaching is organized as follows:

teoria

Credits

5

Period

II semestre

Academic staff

Gianni Zoccatelli

laboratorio

Credits

1

Period

II semestre

Academic staff

Gianni Zoccatelli

Learning outcomes

Assuming a basic knowledge of food chemistry, the course aims to study the biological activity of a series of substances present in the diet that can positively or negatively influence human health. These substances can be naturally present in the raw materials (e.g. polyphenols, carotenoids, glucosinolates etc.) or be of exogenous origin (e.g. mycotoxins, heavy metals etc.). It will be analyzed in depth how the molecules are modified following the processes of transformation and preservation of food and how the latter are able to generate additional bioactive substances (e.g. acrylamide). The mechanisms of interaction between these molecules and the human organism will be investigated by evaluating case by case the bioaccessibility and the bioavailability of the same and the methodological approaches used to characterize their biological activity and their physico-chemical properties. Modern approaches and technologies for the stabilization (i.e. encapsulation) of nutraceutical molecules will then be studied in depth to produce enriched functional ingredients and foods. Space will also be given to the analysis of current legislation on labeling and nutritional and health claims. At the end of the course the student will be able to understand the complexity of the relationships between the chemical nature and the biological activity towards the human body of many of the substances present in our diet according to the processes of transformation and preservation of food. The student will have the knowledge to intervene with chemical and (bio) technological approaches in order to prevent or facilitate the chemical reactions that underlie the formation or modification of these substances in order to improve food safety and the technological, nutritional and healthy quality of foods, functional foods and food supplements.

Program

the five credits will cover the following aruments:
Introduction to the course.
Plant raw material bioactives: carotenoids, glucosinolates, alkaloids, alfa amylase inhibitors, saponins, polyphenols (enzymatic browning).
Contaminations: Mycotoxins and pesticides.
Focus on the antioxidant potency of food molecules and techniques dedicated to its quantification.

Modifications induced by thermal processing.
General introductions.
Effects on starch, carotenoids, polyphenols.
Maillard reaction and production of advance glycated end-point products (AGEs). Effects of AGEs on human health.

Oxidation of lipids
During heating (frying)
During storage

Contamination of food by heavy metals

Materials and articles intended to come into contact with food. Safety concerns and approaches to quantification

Fiber: definition and positive impact on human health

Micro and nano-encapsulation approaches for active molecules stabilization

The proposed laboratories (1 credit) are designed to give the student an example of study of the biological activity of some enzyme inhibitors acknowledged as anti-nutritionals, and one of the possibility of using fiber polysaccharides as materials for the development of microencapsulated nutraceutical molecules (i.e. carotenoids and anthocyanins)

Bibliography

Reference texts
Activity Author Title Publishing house Year ISBN Notes
teoria AA.VV. Current Protocols in Food Analytical Chemistry John Wiley and Sons Inc. 2001
teoria Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema Fennema's Food Chemistry (Food Science And Technology) (Edizione 4) CRC Press 2007
teoria Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
laboratorio AA.VV. Current Protocols in Food Analytical Chemistry John Wiley and Sons Inc. 2001

Examination Methods

To pass the exam students must demonstrate:
- To know the chemical characteristics and the mechanisms that underlie the biological activity of the various substances present in the diet presented during the course and the modifications that they undergo during the transformation and conservation
- to be able to apply this knowledge in order to improve food safety and the nutritional and technological quality of food by solving application problems

The student must also send to the professor one week before the appeal, a report on one of the experiences seen in the laboratory that will be evaluated.
The test will be oral. The result of the report will affect 15% of the final vote.

Students with disabilities or specific learning disorders (SLD), who intend to request the adaptation of the exam, must follow the instructions given HERE

Type D and Type F activities

I semestre From 10/1/19 To 1/31/20
years Modules TAF Teacher
1° 2° Python programming language D Maurizio Boscaini (Coordinator)

Career prospects


Module/Programme news

News for students

There you will find information, resources and services useful during your time at the University (Student’s exam record, your study plan on ESSE3, Distance Learning courses, university email account, office forms, administrative procedures, etc.). You can log into MyUnivr with your GIA login details: only in this way will you be able to receive notification of all the notices from your teachers and your secretariat via email and soon also via the Univr app.

Graduation

Deadlines and administrative fulfilments

For deadlines, administrative fulfilments and notices on graduation sessions, please refer to the Graduation Sessions - Science and Engineering service.

Need to activate a thesis internship

For thesis-related internships, it is not always necessary to activate an internship through the Internship Office. For further information, please consult the dedicated document, which can be found in the 'Documents' section of the Internships and work orientation - Science e Engineering service.

Final examination regulations

List of theses and work experience proposals

theses proposals Research area
Dinamiche della metilazione del DNA e loro contributo durante il processo di maturazione della bacca di vite. Various topics
Miglioramento del profilo nutrizionale e funzionale di sfarinati di cereali mediante fermentazione con batteri lattici Various topics
Risposte trascrittomiche a sollecitazioni ambientali in vite Various topics
Studio delle basi genomico-funzionali del processo di embriogenesi somatica in vite Various topics

Attendance

As stated in the Teaching Regulations for the A.Y. 2022/2023, attendance is not mandatory. However, professors may require students to attend lectures for a minimum of hours in order to be able to take the module exam, in which case the methods that will be used to check attendance will be explained at the beginning of the module. 
 


Career management


Student login and resources


Erasmus+ and other experiences abroad