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.
Type D and Type F activities
This information is intended exclusively for students already enrolled in this course.If you are a new student interested in enrolling, you can find information about the course of study on the course page:
Laurea magistrale in Biotecnologie agro-alimentari - Enrollment from 2025/2026Le attività formative di tipologia D sono a scelta dello studente, quelle di tipologia F sono ulteriori conoscenze utili all’inserimento nel mondo del lavoro (tirocini, competenze trasversali, project works, ecc.). In base al Regolamento Didattico del Corso, alcune attività possono essere scelte e inserite autonomamente a libretto, altre devono essere approvate da apposita commissione per verificarne la coerenza con il piano di studio. Le attività formative di tipologia D o F possono essere ricoperte dalle seguenti attività.
1. Insegnamenti impartiti presso l'Università di Verona
Comprendono gli insegnamenti sotto riportati e/o nel Catalogo degli insegnamenti (che può essere filtrato anche per lingua di erogazione tramite la Ricerca avanzata).
Modalità di inserimento a libretto: se l'insegnamento è compreso tra quelli sottoelencati, lo studente può inserirlo autonomamente durante il periodo in cui il piano di studi è aperto; in caso contrario, lo studente deve fare richiesta alla Segreteria, inviando a carriere.scienze@ateneo.univr.it il modulo nel periodo indicato.
2. Attestato o equipollenza linguistica CLA
Oltre a quelle richieste dal piano di studi, per gli immatricolati dall'A.A. 2021/2022 vengono riconosciute:
- Lingua inglese: vengono riconosciuti 3 CFU per ogni livello di competenza superiore a quello richiesto dal corso di studio (se non già riconosciuto nel ciclo di studi precedente).
- Altre lingue e italiano per stranieri: vengono riconosciuti 3 CFU per ogni livello di competenza a partire da A2 (se non già riconosciuto nel ciclo di studi precedente).
Tali cfu saranno riconosciuti, fino ad un massimo di 6 cfu complessivi, di tipologia F se il piano didattico lo consente, oppure di tipologia D. Ulteriori crediti a scelta per conoscenze linguistiche potranno essere riconosciuti solo se coerenti con il progetto formativo dello studente e se adeguatamente motivati.
Gli immatricolati fino all'A.A. 2020/2021 devono consultare le informazioni che si trovano qui.
Modalità di inserimento a libretto: richiedere l’attestato o l'equipollenza al CLA e inviarlo alla Segreteria Studenti - Carriere per l’inserimento dell’esame in carriera, tramite mail: carriere.scienze@ateneo.univr.it
3. Competenze trasversali
Scopri i percorsi formativi promossi dal TALC - Teaching and learning center dell'Ateneo, destinati agli studenti regolarmente iscritti all'anno accademico di erogazione del corso https://talc.univr.it/it/competenze-trasversali
Modalità di inserimento a libretto: non è previsto l'inserimento dell'insegnamento nel piano di studi. Solo in seguito all'ottenimento dell'Open Badge verranno automaticamente convalidati i CFU a libretto. La registrazione dei CFU in carriera non è istantanea, ma ci saranno da attendere dei tempi tecnici.
4. Periodo di stage/tirocinio
Oltre ai CFU previsti dal piano di studi (verificare attentamente quanto indicato sul Regolamento Didattico): qui informazioni su come attivare lo stage.
Insegnamenti e altre attività che si possono inserire autonomamente a libretto
| years | Modules | TAF | Teacher |
|---|---|---|---|
| 1° 2° | History and Didactics of Geology | D |
Guido Gonzato
(Coordinator)
|
| years | Modules | TAF | Teacher |
|---|---|---|---|
| 1° 2° | Python programming language | D |
Giulio Mazzi
(Coordinator)
|
Food chemistry, nutraceuticals and functional foods (2021/2022)
Teaching code
4S008242
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
CHIM/10 - FOOD CHEMISTRY
The teaching is organized as follows:
teoria
laboratorio
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 5 credits will focus on the following topics:
• Introduction to the course. The quality
• Bioactive substances derived from vegetable raw materials: carotenoids, glucosinolates, alkaloids, phytates, glucosides, lectins, alpha amylase inhibitors, saponins, polyphenols.
• Food allergens: awareness and triggering mechanisms. Effects of transformation processes on the allergenicity of a food. Regulatory framework
• Contamination: Mycotoxins, pesticides, contamination by heavy metals. MOCA (materials and objects intended to come into contact with food): Safety and approaches to their characterization. Focus on the antioxidant capacity of diet molecules.
• Changes induced by thermal processes:
o General introduction
o Effects on starch, carotenoids, polyphenols
o The Maillard reaction and the production of Advanced glycation end-products (AGE). Effects of AGE on human health.
o Production of toxic compounds: acrylamide, polycyclic aromatic hydrocarbons, heterocyclic compounds.
• Lipid oxidation: technological effects and impact on human health
o During storage
o During heating (e.g. frying)
o Evaluation of the oxidative stability of food
• Fiber: definition and impact on human health
• Micro and nano-encapsulation approaches for the stabilization of bioactive molecules
• Deepening of the concepts of nutraceuticals and functional foods
o Examples of molecules of health interest: curcumin, astaxatin, monacolin, lipoic acid, plant phytosterols, Coenzyme Q10, omega 3.
o Legislation on nutritional and health claims
o Labeling legislation
Micro and nano-encapsulation approaches for active molecules stabilization
The proposed laboratories (1 credit) are designed to give the student an example of studying the biological activity of nutraceutical substances extracted from food sources (carotenoids) and to become familiar with encapsulation techniques by ionic gelation.
Bibliography
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
within one week before the exam, the student should send a report on one of the experiences seen in the laboratory that will be evaluated and could integrate the mark of the examination
