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
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 Oct 24, 2014 Oct 24, 2014
Sessione invernale appello di laurea 2015 Mar 12, 2015 Mar 12, 2015
Sessione estiva appello di laurea 2015 Jul 22, 2015 Jul 22, 2015
Sessione autunnale appello di laurea 2015 Oct 23, 2015 Oct 23, 2015
Sessione invernale appello di laurea 2016 Mar 10, 2016 Mar 10, 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 P T V Z

Bassi Roberto

roberto.bassi@univr.it 045 802 7916; Lab: 045 802 7915

Begalli Diego

diego.begalli@univr.it +39 045 8028731

Bellin Diana

diana.bellin@univr.it 045 802 7090

Bossi Alessandra Maria

alessandramaria.bossi@univr.it 045 802 7946 (Studio) - 045 802 7833 (Laboratorio)
foto,  March 16, 2015

Cecchi Franco

franco.cecchi@univr.it 045 802 7964 - 7965

Dall'Osto Luca

luca.dallosto@univr.it +39 045 802 7806

Delledonne Massimo

massimo.delledonne@univr.it 045 802 7962; Lab: 045 802 7058
FF DBT_UNIVR_WEBSITE,  June 12, 2015

Fatone Francesco

francesco.fatone@univr.it 045 802 7965

Favati Fabio

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

Felis Giovanna

giovanna.felis@univr.it +390456835627

Furini Antonella

antonella.furini@univr.it 045 802 7950; Lab: 045 802 7043

Giorgetti Alejandro

alejandro.giorgetti@univr.it 045 802 7982

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

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

Torriani Sandra

sandra.torriani@univr.it 045 802 7921
Foto personale,  July 18, 2012

Vallini Giovanni

giovanni.vallini@univr.it 045 802 7098; studio dottorandi: 045 802 7095

Varanini Zeno

zeno.varanini@univr.it 0458027830

Zapparoli Giacomo

giacomo.zapparoli@univr.it +390458027047

Zoccatelli Gianni

gianni.zoccatelli@univr.it +39 045 802 7952

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
Un insegnamento a scelta tra i seguenti
6
B
(AGR/16)
Un insegnamento a scelta tra i seguenti
Altre attivita' formative
1
F
-
Prova finale
32
E
(-)

2° Year

ModulesCreditsTAFSSD
Un insegnamento a scelta tra i seguenti
6
B
(AGR/16)
Un insegnamento a scelta tra i seguenti
Altre attivita' formative
1
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.




SPlacements in companies, public or private institutions and professional associations

Teaching code

4S001404

Credits

6

Coordinatore

Fabio Favati

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

Language

Italian

The teaching is organized as follows:

teoria

Credits

5

Period

I sem.

Academic staff

Fabio Favati

esercitazioni

Credits

1

Period

I sem.

Academic staff

Fabio Favati

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Learning outcomes

Aim of the course is to provide the students the basic knowledge related to the unit operations utilized in the food 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 food production plants or to factories manufacturing equipment for the food 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

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, sieving, sedimentation, centrifugation, filtration, reverse osmosis, crystallization, evaporation, drying technology, homogenization, solvent extraction. 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 food 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 food production plants or to factories manufacturing equipment for the food industry.

Examination Methods

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 lecturer 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. The student will be graded over a score of 30 points, being 18 the minimum score to pass the exam. No different evaluation modalities are planned for students who have attended or not the theoretical and/or the practical part of the course.
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
Activity Author Title Publishing house Year ISBN Notes
teoria R.T. Toledo Fundamentals of Food Process Engineering (Edizione 3) Aspen Publishers Inc.,U.S. 1991 9780834213159
teoria R. Paul Singh and Dennis R. Heldman Introduction to Food Engineering (Edizione 4) Academic Press; 2008 978-0123709004
teoria Pompei C. La trasformazione industriale di frutta ed ortaggi. Tecnologie per la produzione di conserve e semiconserve vegetali Edagricole-New Business Media 2010 978-8-850-65138-2
teoria Peri C e Zanoni B. Manuale di tecnologie Alimentari Voll. 1,2 3 e 4 CUSL Milano 2003 9788881322213
teoria Carlo T. Lerici,Giovanni Lercker Principi di tecnologie alimentari CLUEB 1983 9788880915317
teoria G. Quaglia Scienza e tecnologia degli alimenti Chiriotti 1992 9788885022430
esercitazioni R.T. Toledo Fundamentals of Food Process Engineering (Edizione 3) Aspen Publishers Inc.,U.S. 1991 9780834213159
esercitazioni R. Paul Singh and Dennis R. Heldman Introduction to Food Engineering (Edizione 4) Academic Press; 2008 978-0123709004
esercitazioni Peri C e Zanoni B. Manuale di tecnologie Alimentari Voll. 1,2 3 e 4 CUSL Milano 2003 9788881322213
esercitazioni Pompei C. Operazioni unitarie della tecnologia alimentare CEA 2009 978-8-808-18342-2
esercitazioni Carlo T. Lerici,Giovanni Lercker Principi di tecnologie alimentari CLUEB 1983 9788880915317
esercitazioni G. Quaglia Scienza e tecnologia degli alimenti Chiriotti 1992 9788885022430

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 not mandatory. However, professors may require students to attend lectures for a minimum of hours in order to be able to take the module exam, in which case the methods that will be used to check attendance will be explained at the beginning of the module. 
Please refer to the Crisis Unit's latest updates for the mode of teaching.

Gestione carriere


Graduation

List of theses and work experience proposals

theses proposals Research area
Dinamiche della metilazione del DNA e loro contributo durante il processo di maturazione della bacca di vite. Various topics
Risposte trascrittomiche a sollecitazioni ambientali in vite Various topics
Studio delle basi genomico-funzionali del processo di embriogenesi somatica in vite Various topics

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.