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.

A.A. 2014/2015

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.

Academic calendar

Course calendar

The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..

Definition of lesson periods
Period From To
I sem. Oct 1, 2014 Jan 30, 2015
I semestre (solo per studenti del III anno) Nov 3, 2014 Jan 30, 2015
II sem. Mar 2, 2015 Jun 12, 2015
Exam sessions
Session From To
Sessione straordinaria appelli d'esame Feb 2, 2015 Feb 27, 2015
Sessione estiva appelli d'esame Jun 15, 2015 Jul 31, 2015
Sessione autunnale appelli d'esame Sep 1, 2015 Sep 30, 2015
Degree sessions
Session From To
Sessione autunnale appello di laurea 2014 Nov 28, 2014 Nov 28, 2014
Sessione invernale appello di laurea 2015 Mar 20, 2015 Mar 20, 2015
Sessione estiva appello di laurea 2015 Jul 17, 2015 Jul 17, 2015
Sessione autunnale appello di laurea 2015 Nov 27, 2015 Nov 27, 2015
Sessione invernale appello di laurea 2016 Mar 18, 2016 Mar 18, 2016
Holidays
Period From To
Vacanze di Natale Dec 22, 2014 Jan 6, 2015
Vacanze di Pasqua Apr 2, 2015 Apr 7, 2015
Ricorrenza del Santo Patrono May 21, 2015 May 21, 2015
Vacanze estive Aug 10, 2015 Aug 16, 2015

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.

Exam calendar

Should you have any doubts or questions, please check the Enrolment FAQs

Academic staff

B C D F G M P S T V Z

Begalli Diego

diego.begalli@univr.it +39 045 8028731

Bellin Diana

diana.bellin@univr.it 045 802 7090

Bolzonella David

david.bolzonella@univr.it 045 802 7965

Boschi Federico

federico.boschi@univr.it +39 045 802 7816 - 7272 (lab.)
Foto Maurizio Boselli,  October 19, 2013

Boselli Maurizio

maurizio.boselli@univr.it 045 6835628

Capitello Roberta

roberta.capitello@univr.it 045 802 8488

Drago Nicola

nicola.drago@univr.it 045 802 7081

Favati Fabio

fabio.favati@univr.it +39 045 802 7919

Felis Giovanna

giovanna.felis@univr.it +390456835627

Gaeta Davide Nicola Vincenzo

davide.gaeta@univr.it 045 683 5632

Guantieri Valeria

valeria.guantieri@univr.it 045/6835625

Guerriero Massimo

massimo.guerriero@univr.it

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

Mori Nicola

nicola.mori@univr.it 045 683 5628

Pandolfini Tiziana

tiziana.pandolfini@univr.it 045 802 7918

Pezzotti Mario

mario.pezzotti@univr.it +39045 802 7951

Polverari Annalisa

annalisa.polverari@univr.it 045 8027064

Simonato Barbara

barbara.simonato@univr.it +39 045 802 7832; Lab. 7960

Speghini Adolfo

adolfo.speghini@univr.it +39 045 8027900

Tornielli Giovanni Battista

giovannibattista.tornielli@univr.it 045 6835623

Torriani Sandra

sandra.torriani@univr.it 045 802 7921

Varanini Zeno

zeno.varanini@univr.it 0458027830

Zamboni Anita

anita.zamboni@univr.it +39 045 8027901

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 enrolment year.

ModulesCreditsTAFSSD
12
A
(BIO/01 ,BIO/04)
9
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)
ModulesCreditsTAFSSD
12
B/C
(AGR/15)
12
B
(AGR/03)
ModulesCreditsTAFSSD
9
B/C
(AGR/11 ,AGR/12)
12
B/C
(AGR/15)
Altre attivita' formative
6
F
-
Prova finale
3
E
(-)

1° Year

ModulesCreditsTAFSSD
12
A
(BIO/01 ,BIO/04)
9
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)

2° Year

ModulesCreditsTAFSSD
12
B/C
(AGR/15)
12
B
(AGR/03)

3° Year

ModulesCreditsTAFSSD
9
B/C
(AGR/11 ,AGR/12)
12
B/C
(AGR/15)
Altre attivita' formative
6
F
-
Prova finale
3
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.




SPlacements in companies, public or private institutions and professional associations

Teaching code

4S00138

Credits

12

Coordinatore

Fabio Favati

The teaching is organized as follows:

Analisi sensoriale

Credits

3

Period

II sem.

Academic staff

Lucia Irene Bailetti

Chimica enologica

Credits

6

Period

See the unit page

Academic staff

See the unit page

Operazioni unitarie

Credits

3

Period

I sem.

Academic staff

Fabio Favati

Learning outcomes

-----------------------
MM: ANALISI SENSORIALE
------------------------
THEORY MODULE: The course provides the basic concepts of the discipline of sensory analysis, comparing the quantitative characterization of the wine sensory properties with the sequence of the operating steps of the production process, from the raw material up to aging.
LABORATORY MODULE: The exercises are the complement to deepen the topics covered in theoretical form, to perform the method with an experimental design subjected to international standards and a sensory awareness path of the student.
------------------------
MM: CHIMICA ENOLOGICA
------------------------
THEORY MODULE: The aim of this course is to provide students with the basic elements of knowledge about the chemical composition of the grapes, musts and wines and their chemical modification during the winemaking. Provide elements method for connecting with other basic scientific disciplines which uses the technique of winemaking.
LABORATORY MODULE: The purpose of this course is to illustrate, by means of practical laboratory experiences the most important analytical procedures for winery applications..
------------------------
MM: OPERAZIONI UNITARIE
------------------------
Aim of the course is to provide the students with the basic knowledge related to the unit operations utilized in the wine industry. At the end of the course the students should be able to break up a production process in its basic units and evaluate as well as calculate the working parameters involved in each unit operation. Through an active participation to the practical numerical exercises, students will acquire the required knowledge and skills for the correct management of the various unit operations. Furthermore, participating to guided visits to wine production plants or to factories manufacturing equipment for the wine industries, the students will meet and discuss with technical specialists and will be able to face the problems related to the management of the production processes and also of their scale-up.

Program

------------------------
MM: ANALISI SENSORIALE
------------------------
THEORY MODULE: - Introduction to sensory analysis, human senses, factors influencing the assessment: the psychological and physiological errors, the laboratory, the panel, the panel leader, international standards. - The methods to select a panel. - Overall Difference tests: triangle, paired comparison, duo-trio, two out of five, sorting test. - Experimental design and analysis of results. - Descriptive tests: sensory profile, qualitative and quantitative steps, experimental design, data analysis (univariate and multivariate approach). - The affective tests: panel required, preference and acceptance methods, preference maps. - Introduction to off flavor of wine.
LABORATORY MODULE: - Exercise for sensory training. - Tutorial on discriminating and descriptive methods. evaluation designs, sample preparation - Sensory evaluation of the varietal aromas, prefermentation, fermentation, aging; off flavors. - The threshold of perception. - Sensory characterization of wines according to sensory descriptors
------------------------
MM: CHIMICA ENOLOGICA
------------------------
THEORY MODULE: The chemical composition of grapes and chemical changes occurring during the winemaking. The carbohydrate substances in grapes and wine: sugars and polysaccharides of grapes and produced after microbial contamination. Organic and inorganic acids composition. Total and volatile acidity. Methods of acidification and de-acidification in must and wine. pH and buffering capacity Tartaric stability. Mineral compounds and their quantification method. Ferric and cupric casse and their prevention. The nitrogen compounds. Wine proteins. Wines protein stability. Foam formation proteins. Phenolic compounds and methods for their determination and quantification. Main reactions of the polyphenols: anthocyanins reactions and their effect on color changes. Main reactions of tannin and their effects on aroma and fining processes. Volatile substances in wines: alcohols and aroma compounds. Analytical method for the determination of volatile compounds. Sulfur dioxide in enology.



LABORATORY MODULE: Main methods of analysis of oenological interest: Sugar determination, pH, total and volatile acidity determination; Total polyphenols determination: Total anthocyanins determination; Colour evaluation; Sulfur dioxide determination; Alcohol determination.
------------------------
MM: OPERAZIONI UNITARIE
------------------------
Classification of the unit operations. Process formalization through symbolic models. Dimensional analysis. General definition of transport phenomena. Steady state and unsteady state mass and heat transfer. Mass and energy balance. Fundamentals of rheology. Fluid dynamics and pumps. Unit operations; milling, sedimentation, centrifugation, filtration, reverse osmosis, cristallization, evaporation, drying technology. Besides the suggested textbooks, some study material might also be provided by the lecturer. Students will be guided to solve real problems that may occur in the wine industry and will be guided to find practical answers by also solving numerical exercises. This will oblige the students to have a global approach to the various issues and to take care of all the possible interactions that may occur among the different components of the raw materials and the various unit operations. Within this frame, students will also participate to guided visits to wine production plants or to factories manufacturing equipment for the wine industry.

Examination Methods

In order to pass the course of Oenology 1, students are required to be evaluated for each module of the exam. For each module the student will be graded over a score of 30 points, being 18 the minimum score to pass, and the final score of the whole course will be calculated as weighted average of the two scores, taking into account the number of CFU and the received score. Final score= [(Score of Module1 x 6CFU) + (Score of Module2 x 3CFU) + (Score of Module3 x 3CFU)]/12 CFU
------------------------
MM: ANALISI SENSORIALE
------------------------
The exam consists of written test, with solving sensory problems and general question about the current program.
------------------------
MM: CHIMICA ENOLOGICA
------------------------
Written exam on the topics presented during the lessons and the practical work in the laboratory
------------------------
MM: OPERAZIONI UNITARIE
------------------------
Oral exam - Initially the student will be asked to discuss one of the topics of the course that he considered of the utmost interest. Afterwards, the teacher will present a practical problem that may be faced in the real working life and will evaluate how the candidate will organize and utilize the scientific and technical skills acquired during the study to highlight a possible solution to the problem. In this way the student will be oriented to study for acquiring not a mere "theoretical knowledge" but a "practical" one. Students are not required to take a specific exam for the practical part of the course. However, the acquired knowledge and skills will be evaluated within the oral exam set for the theoretical part of the course, taking into account the students’ capability to adapt and use in the real productive world the acquired theoretical knowledge and skills.

Bibliografia

Reference texts
Author Title Publishing house Year ISBN Notes
SISS (ed.), Atlante Sensoriale dei prodotti alimentari, Tecniche Nuove, 2012
Peri C e Zanoni B. Manuale di tecnologie Alimentari Voll. 1,2 3 e 4 CUSL Milano 2003 9788881322213
Pompei C. Operazioni unitarie della tecnologia alimentare CEA 2009 978-8-808-18342-2
Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007
Pagliarini E. Valutazioni sensoriali: Aspetti teorici, pratici e metodologici, Hoepli, 2002
Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5
Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Jackson R.S. Wine Science, Third Edition: Principles and Applications (Edizione 3) Academic Press 2008 978-0-123-73646-8
R. Paul Singh and Dennis R. Heldman Introduction to Food Engineering (Edizione 4) Academic Press; 2008 978-0123709004

Type D and Type F activities

Modules not yet included

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.

Attendance

As stated in point 25 of the Teaching Regulations for the A.Y. 2021/2022, attendance is mandatory for practical and laboratory activities, unless otherwise determined by the Teaching Committee.
Please refer to the Crisis Unit's latest updates for the mode of teaching.

Gestione carriere


Graduation


Further services

I servizi e le attività di orientamento sono pensati per fornire alle future matricole gli strumenti e le informazioni che consentano loro di compiere una scelta consapevole del corso di studi universitario.