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.
Study Plan
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 in Scienze e tecnologie viticole ed enologiche - Enrollment from 2025/2026The 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 activated in the A.Y. 2011/2012
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3° Year activated in the A.Y. 2012/2013
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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.
Oenology I (2011/2012)
Teaching code
4S00138
Credits
12
Coordinator
Roberto Ferrarini
Language
Italian
The teaching is organized as follows:
ANALISI SENSORIALE
Credits
3
Period
II semestre
Academic staff
Lucia Irene Bailetti
CHIMICA ENOLOGICA
Credits
6
Period
See the unit page
Academic staff
See the unit page
Learning outcomes
Module: OPERAZIONI UNITARIE
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The aim of the course is to supply suitable knowledge on the main processes effected on the raw material for the food production. In particular, stabilisation and conservation processes and their effects on food quality are considered.
Module: CHIMICA ENOLOGICA
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Module: ANALISI SENSORIALE
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Program
Module: OPERAZIONI UNITARIE
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Contents
Unit Operations in Food Technology. Outline on factors affecting food stability. Dimensions and Units. Conservation of mass and energy. Water in food and the concept of water activity.
Unit operations based on heat treatments: pasteurisation/sterilisation, blanching.
Unconventional thermal and non-thermal technologies: microwave, infrared heating, high pressures. Low temperatures technologies: refrigeration and freezing.
Unit operations for water removal of water: concentration and drying.
Separation: sedimentation, filtration, centrifugation and separation based supercritical fluid extraction.
Module: CHIMICA ENOLOGICA
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Module: ANALISI SENSORIALE
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Examination Methods
Module: OPERAZIONI UNITARIE
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Written or oral examination.
Module: CHIMICA ENOLOGICA
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Module: ANALISI SENSORIALE
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