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.
Course calendar
The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..
Period | From | To |
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I semestre | Oct 1, 2024 | Jan 31, 2025 |
II semestre | Mar 3, 2025 | Jun 13, 2025 |
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.
Should you have any doubts or questions, please check the Enrollment FAQs
Academic staff
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.
1° Year
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2° Year It will be activated in the A.Y. 2025/2026
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3° Year It will be activated in the A.Y. 2026/2027
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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.
Analytical chemistry applied to foods (It will be activated in the A.Y. 2025/2026)
Teaching code
4S010782
Credits
8
Scientific Disciplinary Sector (SSD)
-
Learning objectives
1. Analytical chemistry applied to foods: The course aims to provide the student with the fundamental knowledge concerning analytical-instrumental techniques for food analysis and the fundamental principles for data interpretation.
The skills to convey include knowledge of analytical techniques used for qualitative and quantitative analyses of chemical and organoleptic properties of foods. In particular, skills to recognize the specificities of extraction techniques from complex matrices (foods and beverages); of gravimetric and volumetric analysis; of immunochemical methods; of separation, spectroscopic and hyphenate techniques (such as chromatography, spectrophotometry, mass spectrometry, and their different combinations GC-MS, HPLC-MS, ICP-MS).
Examination methods: To pass the exam, students must demonstrate that they:
- have understood the principles for the processing of analytical data (e.g. errors, precision, accuracy)
- know the different theoretical and applicative aspects of the analytical techniques used in food analysis
- are able to compare the different techniques of analytical chemistry in terms of strengths and limitations
- have the ability to solve concrete problems related to the topics of the course by applying the analytical chemistry techniques
2. Analytical chemistry applied to foods Laboratory: The student will acquire laboratory skills through a series of experiments to practice orienting him in the choice of the main methodological approaches for food analysis. The student will carry out laboratory experiences of extraction, volumetric, immunochemical and spectrophotometric analyses for the detection of nutrients and micronutrients.
Examination methods: In order to pass the exam, students should be able to choose the most appropriate analytical approach according to the required food analysis. They also have to demonstrate that they understood the critical aspects for the success of the protocols, and that they are able to present the analytical data obtained.
Educational offer 2023/2024
You can see the information sheet of this course delivered in a past academic year by clicking on one of the links below:
Type D and Type F activities
Training offer being defined
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.
Career management
Graduation
Attendance
As stated in the Teaching Regulations for the A.Y. 2022/2023, attendance at the course of study is not mandatory, although recommended, for lectures, while it is mandatory at all practice and laboratory experiences.
Student login and resources
Tirocinio
Il tirocinio professionalizzante è collocato al terzo anno di studio, occupandolo quasi interamente, ed è uno degli elementi caratterizzanti il corso di laurea.
Nello specifico, durante il tirocinio le studentesse e gli studenti potranno affiancare una o più figure professionali, dal Responsabile della Qualità al Responsabile della Produzione, dal Responsabile del Marketing al Responsabile degli acquisti, etc., per acquisire conoscenze e competenze utili per il successivo inserimento nel mondo del lavoro.
Il tirocinio consentirà, quindi, di applicare in un ambito produttivo reale quanto acquisito durante la formazione in aula e in laboratorio, confrontandosi con i diversi ruoli aziendali che potranno poi essere ricoperti durante la carriera lavorativa.
Le ditte che hanno espresso interesse ad ospitare i tirocinanti sono un esempio dell’ampio panorama del settore alimentare, abbracciando molteplici settori, da quello lattiero-caseario a quello dolciario, da quello dei prodotti da forno a quello dell’industria delle carni, dal settore delle bevande a quello della Grande Distribuzione Organizzata (GDO).
Per orientare la scelta di studenti e studentesse verso la realtà aziendale e la figura professionale più vicina alle specifiche preferenze e attitudini, verrà organizzato uno specifico workshop di incontro, durante il quale le aziende disponibili avranno modo di presentarsi e di conoscere i futuri tirocinanti, permettendo alle parti interessate (studente/ssa e impresa) di confrontarsi e trovare l’abbinamento migliore per soddisfare le esigenze e le aspettative di entrambi.
Di seguito si riporta l’elenco alfabetico delle aziende che, alla data odierna, hanno dato la loro disponibilità ad ospitare tirocinanti del corso di laurea ad orientamento professionale “Innovazione e sostenibilità nella produzione industriale di alimenti” (LP02).