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 |
---|---|---|
TPALL 2° ANNO 1° Semestre | Oct 1, 2017 | Dec 20, 2017 |
TPALL 3° ANNO 1° Semestre | Oct 1, 2017 | Dec 20, 2017 |
TPALL 1° ANNO 1° Semestre | Oct 1, 2017 | Dec 20, 2017 |
TPALL 2° ANNO 2° Semestre | Feb 1, 2018 | May 31, 2018 |
TPALL 3° ANNO 2° Semestre | Feb 1, 2018 | May 30, 2018 |
TPALL 1° ANNO 2° Semestre | Feb 1, 2018 | May 31, 2018 |
Exam calendar
Exam dates and rounds are managed by the relevant Medicine 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
Modules | Credits | TAF | SSD |
---|
2° Year activated in the A.Y. 2018/2019
Modules | Credits | TAF | SSD |
---|
3° Year activated in the A.Y. 2019/2020
Modules | Credits | TAF | SSD |
---|
Modules | Credits | TAF | SSD |
---|
Modules | Credits | TAF | SSD |
---|
Modules | Credits | TAF | SSD |
---|
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.
Prevention sciences applied to hygiene and food education - PROCESSI E TECNOLOGIE ALIMENTARI (2017/2018)
Teaching code
4S006097
Teacher
Credits
2
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Period
TPALL 1° ANNO 2° Semestre dal Feb 1, 2018 al May 31, 2018.
To show the organization of the course that includes this module, follow this link: Course organization
Learning outcomes
The course provides students with the basic elements of knowledge about preservation and processing of foodstuff and specific understanding about the quality and the nutritional properties of food. At the end of the course the student should be able to understand the potential causes of alteration of the different foods and to identify conservation methods that will increase their shelf-life. The student will also have to demonstrate knowledge of the properties and process of preparation of some of the processed foodstuffs studied during the course.
Program
The course equips the student with the causes of food spoilage and the principles of foodstuff preservation employed by the food industry, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation.
• Thermal processes of preservation (pasteurization, sterilization);
• Low temperature preservation (refrigeration, freezing),
• Concentration and dehydration processes,
• High hydrostatic pressure;
• Irradiation;
• Smoking;
• Fermentation processes in food preservation;
• Natural preservatives;
Examples of preparation/processing of some foodstuff will be treated:
• Different kind of milk, yogurt, cheese, butter;
• Olive oil;
• Fermented beverage;
• Wheat, bread, pasta;
• Meat and derivatives.
Author | Title | Publishing house | Year | ISBN | Notes |
---|---|---|---|---|---|
Cabras Martelli; Piccin Editore. | “Chimica degli alimenti” | Piccin | 2004 | ||
Arienti G. | Le basi molecolari della nutrizione (Edizione 4) | Piccin | 2015 | 978-88-299-2698-5 | |
P. Cappelli & V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 |
Examination Methods
The aim of the examination is to verify:
• the students’ knowledge on the topics treated during the course;
• the ability to connect the knowledge acquired to the productive reality.
The examination will consist of an oral and/or written interview hat will pertain on the matters treated during the course and available on the recommended texts and on the material furnished by the teacher.
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
Documents
Title | Info File |
---|---|
TPALL_sessione laurea Aprile 2023_pubblicazione | pdf, it, 142 KB, 14/04/23 |
Gestione carriere
Orario Lezioni
Documents
Title | Info File |
---|---|
Orario 1° anno 2° semestre a.a. 23-24 | pdf, it, 509 KB, 11/04/24 |
Orario 2° anno 2° semestre a.a. 23-24 | pdf, it, 499 KB, 11/04/24 |
Orario 3° anno 2° semestre a.a. 23-24 | pdf, it, 621 KB, 11/04/24 |
Servizi agli studenti - Polo Universitario Prof.ni Sanitarie - agg. feb 24 | pdf, it, 1453 KB, 07/02/24 |