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

4S02739

Credits

12

Coordinatore

Sandra Torriani

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

Language

Italian

The teaching is organized as follows:

microbiologia agraria teoria

Credits

5

Period

I sem.

Academic staff

Giovanna Felis

microbiologia agraria laboratorio [laboratorio I]

Credits

1

Period

I sem.

Academic staff

Giovanna Felis

microbiologia agraria laboratorio [laboratorio II]

Credits

1

Period

I sem.

Academic staff

Giovanna Felis

microbiologia enologica teoria

Credits

5

Period

II sem.

Academic staff

Sandra Torriani

microbiologia enologica laboratorio [laboratorio I]

Credits

1

Period

II sem.

Academic staff

Sandra Torriani

microbiologia enologica laboratorio [laboratorio II]

Credits

1

Period

II sem.

Academic staff

Sandra Torriani

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Learning outcomes

The course will introduce general principles on the structure, physiology, biochemistry, genetic, and ecology of microorganisms with the ultimate goal to understand their growth and survival strategies, and to avoid uncontrolled microbial proliferation. Basic microbiological techniques will be presented, as well as the most advanced methods for the characterization of microorganisms.
The course will provide the instruments needed to acquire theoretical and practical skill on the biotechnological aspects of fermentation and transformation of must and wine, and on the stability of the final product. These skills are of great importance to understand, manage, and optimize the activities of yeasts and bacteria in relation to the characteristics of the must and the wine to be obtained, as well as of the productive process applied.

Laboratory exercises are designed to acquire manual ability in the application of classical and innovative microbiological methods.

Program

Part I. Agricultural microbiology.
Historical development of microbiology. The cell: general concepts, the distinction between prokaryotes and eukaryotes. Morphology and cytology of the microbial cell. Structures and functions of prokaryotic cell: cell wall, capsule, flagella, cytoplasmic membrane, cytoplasm, organelles, ribosomes, reserve materials, bacterial genome. The bacterial spore.
Microbial nutrition. Cultural techniques, techniques of selection and isolation. The micro-organisms and the environment: responses to temperature change, oxygen tension, pH, and water activity. Kinetics of microbial growth. Control of microorganisms by physical and chemical agents.
The microbial metabolism. The aerobic and anaerobic respiration. The main fermentations.
Overview of microbial genetics. The genetic information in bacteria: bacterial chromosome, plasmids and transposons. Mutations: selection and identification of mutants. Horizontal transfer of genetic information between bacteria: transformation, conjugation, and transduction. Production of recombinant bacteria. Viruses. The bacteriophages: lytic cycle and lysogeny.
Classification of microorganisms. The concept of species. Classical and molecular taxonomy. Groups of microorganisms.

Part II. Wine Microbiology.
The microorganisms of oenological interest: yeasts and bacteria in winemaking. The yeasts: classification, metabolism, reproduction, genetics. The must as a substrate for microbial development. The alcoholic and malolactic fermentations. The principal and secondary products of fermentation. The lactic acid bacteria: definition and classification. The malolactic fermentation: effects on the sensory characteristics and the wholesomeness of wines. Other microorganisms of oenological interest: acetic acid bacteria and mould. Wine spoilage of microbial origin. Definition and characteristics of spoilage microorganisms. Production of biogenic amines, etilcarbammate and ochratoxin.
Microbial ecology: the spontaneous fermentation of grape must. The controlled fermentations. Starter cultures of yeasts and malolactic bacteria for wine. Clonal selection of yeasts, genetic improvement, selection of technological and qualitative characteristics, autolytic capacity. Clonal selection of malolactic bacteria, selection of technological and qualitative characteristics. Use of microbial inoculants in oenology. Working conditions, induction / arrest of alcoholic fermentation. Microbial interactions and wine quality. Methods for the isolation, identification and technological characterization of yeasts and malolactic bacteria. Traditional methods. Direct and indirect rapid methods. Molecular techniques.

Laboratory:
Part I. Agricultural Microbiology.
The microbiology laboratory: tools and equipments. Introduction to the basic microbiological techniques (culture media preparation, sterilization techniques, pure culture method, serial dilutions).
Research of specific microbial groups in samples of different origin.
Plate counts. Pour plate and spread plate.
Observation at the optical microscopy of wet samples.
Simple and differential staining of microorganisms.
Identification of microorganisms through miniaturized systems.

Part II. Wine Microbiology.
Microscopy observations of the microorganisms of oenological interest (elliptical and apiculate yeasts, lactic acid bacteria, acetic bacteria, moulds).
Analysis of the microbiological quality of yeast starter cultures. Isolation of yeasts.
Technological and physiological tests on yeast isolates.
Extraction of DNA, and genetic typing of Saccharomyces cerevisiae.
Microvinification tests and monitoring of malolactic fermentation.

Examination Methods

The examination will consist of a written and / or oral evaluation of the degree of learning achieved on the program done, both theoretical and practical.
There will be 2 written tests (Test 1 - Agricultural Microbiology, Test 2 - Wine Microbiology) and a final oral examination.

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.

Graduation


Gestione carriere


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.

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.