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

A.A. 2024/2025 A.A. 2023/2024 A.A. 2022/2023 A.A. 2021/2022 A.A. 2020/2021 A.A. 2019/2020 A.A. 2018/2019 A.A. 2017/2018 A.A. 2016/2017 A.A. 2015/2016 A.A. 2014/2015 A.A. 2013/2014 A.A. 2012/2013 A.A. 2011/2012 A.A. 2010/2011 A.A. 2009/2010

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 2025/2026

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

ModulesCreditsTAFSSD
Un insegnamento a scelta tra i seguenti
6
B
AGR/13
6
B
BIO/04
6
B
AGR/15
6
B
BIO/10
Un insegnamento a scelta tra i seguenti
6
B
CHIM/10
6
B
AGR/16
6
B
BIO/04
12
C
CHIM/01
6
B
AGR/16
6
B
AGR/01
6
C
BIO/18

2° Year  activated in the A.Y. 2014/2015

ModulesCreditsTAFSSD
Un insegnamento a scelta tra i seguenti
6
B
AGR/16
6
B
AGR/07
Un insegnamento a scelta tra i seguenti
6
B
AGR/15
6
B
AGR/12
9
B
AGR/07
9
D
-
Altre attivita' formative
1
F
-
3
F
-
Prova finale
32
E
-
activated in the A.Y. 2014/2015
ModulesCreditsTAFSSD
Un insegnamento a scelta tra i seguenti
6
B
AGR/16
6
B
AGR/07
Un insegnamento a scelta tra i seguenti
6
B
AGR/15
6
B
AGR/12
9
B
AGR/07
9
D
-
Altre attivita' formative
1
F
-
3
F
-
Prova finale
32
E
-

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.

A Basic activities
B Characterizing activities
C Related or complementary activities
D Activities to be chosen by the student
E Final examination
F Other training activities
S Placements in companies, public or private institutions and professional associations

Food chemistry (2013/2014)

Teaching code

4S02768

Credits

6

Coordinator

Gianni Zoccatelli

Language

Italian

Scientific Disciplinary Sector (SSD)

CHIM/10 - FOOD CHEMISTRY

Seminars 0

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

The course deals with specific aspects of food chemistry, with particular emphasis for food safety refereed to both consumer and producer.
The student will be given notions regarding food composition, starting from macro-nutrients (carbohydrates, lipids and proteins) to substances like, polyphenols and vitamins, present in smaller amounts in foods. Particular consideration will be given to the interactions between the different molecules and to the modifications these undergo during food processing, highlighting the importance of using markers for the evaluation of the nutritional, technological and organoleptic quality of foods.

Bibliography

Reference texts
Activity Author Title Publishing house Year ISBN Notes
teoria Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
teoria Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
teoria T.P. Coultate La chimica degli alimenti Zanichelli  

Examination Methods

Oral examination

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