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.

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 Enrollment FAQs

Academic staff

B C D F G P T V Z

Bassi Roberto

symbol email roberto.bassi@univr.it symbol phone-number 045 8027916

Begalli Diego

symbol email diego.begalli@univr.it symbol phone-number 045 8028731

Bellin Diana

symbol email diana.bellin@univr.it symbol phone-number 045 802 7090

Bossi Alessandra Maria

symbol email alessandramaria.bossi@univr.it symbol phone-number 0458027946
foto,  March 16, 2015

Cecchi Franco

symbol email franco.cecchi@univr.it symbol phone-number 045 802 7964 - 7965

Dall'Osto Luca

symbol email luca.dallosto@univr.it symbol phone-number +39 045 802 7806

Delledonne Massimo

symbol email massimo.delledonne@univr.it symbol phone-number 045 802 7962; Lab: 045 802 7058
FF DBT_UNIVR_WEBSITE,  June 12, 2015

Fatone Francesco

symbol email francesco.fatone@univr.it symbol phone-number 045 802 7965

Favati Fabio

symbol email fabio.favati@univr.it symbol phone-number +39 045 802 7919

Felis Giovanna

symbol email giovanna.felis@univr.it symbol phone-number +390458425627

Furini Antonella

symbol email antonella.furini@univr.it symbol phone-number 045 802 7950; Lab: 045 802 7043

Giorgetti Alejandro

symbol email alejandro.giorgetti@univr.it symbol phone-number 045 802 7982

Guzzo Flavia

symbol email flavia.guzzo@univr.it symbol phone-number 045 802 7923

Pandolfini Tiziana

symbol email tiziana.pandolfini@univr.it symbol phone-number 045 802 7918

Pezzotti Mario

symbol email mario.pezzotti@univr.it symbol phone-number +39045 802 7951

Polverari Annalisa

symbol email annalisa.polverari@univr.it symbol phone-number 045 8425629

Torriani Sandra

symbol email sandra.torriani@univr.it symbol phone-number 045 802 7921
Foto personale,  July 18, 2012

Vallini Giovanni

symbol email giovanni.vallini@univr.it symbol phone-number 045 802 7098; studio dottorandi: 045 802 7095

Varanini Zeno

symbol email zeno.varanini@univr.it symbol phone-number 0458027830

Zapparoli Giacomo

symbol email giacomo.zapparoli@univr.it symbol phone-number +390458027047

Zoccatelli Gianni

symbol email gianni.zoccatelli@univr.it symbol phone-number +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 enrollment year.

2° Year  activated in the A.Y. 2015/2016

ModulesCreditsTAFSSD
Un insegnamento a scelta tra i seguenti
Un insegnamento a scelta tra i seguenti
Altre attivita' formative
1
F
-
Prova finale
32
E
-
activated in the A.Y. 2015/2016
ModulesCreditsTAFSSD
Un insegnamento a scelta tra i seguenti
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.




S Placements in companies, public or private institutions and professional associations

Teaching code

4S02762

Credits

6

Coordinator

Sandra Torriani

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

The teaching is organized as follows:

teoria

Credits

5

Period

I sem.

Academic staff

Sandra Torriani

laboratorio [laboratorio II turno]

Credits

1

Period

I sem.

Academic staff

Giacomo Zapparoli

laboratorio [Laboratorio I turno]

Credits

1

Period

I sem.

Academic staff

Giacomo Zapparoli

Learning outcomes

The course aims to provide basic knowledge on the microorganisms involved in the processing, preservation and spoilage of foods of animal and plant origin; their activities will be described with particular reference to the interactions between microorganism-product and microorganism-process. The aspects of safety and traceability of food will be studied through the application of innovative methodological approaches that enable the rapid and specific detection of biotic components both undesired and potentially dangerous to the consumer health.

Laboratory teaching
The aim of this laboratory teaching is to show to the students a protocol for the analysis of a food using classical and molecular analytical methods.

Program

Introduction to food microbiology. Foods as growth substrate for microorganisms. Ecology of food contamination. Microbial behaviour as a function of the micro-ecological features of the food. Intrinsic and extrinsic parameters that affect microbial growth in food (pH, water activity, temperature, humidity, nutrients, ect.). Physical and chemical methods to reduce microbial growth in food. Food preservation by using additives, radiations, low and high temperatures, lyophilisation, fermentation processes. Incidence, type and characteristics of microorganisms associated with food.
Pro-technological microorganisms, spoilage microorganisms and pathogens.
Characterization and metabolism of the main microbial groups of interest in food: lactic acid bacteria, yeasts and moulds.
Microbiological aspects related to non-fermented foods of animal origin (milk, meat, processed meat, fish, eggs) and vegetable origin (fresh vegetables, minimally processed vegetables, fruits, seeds, flour, pasta).
Importance of the fermentation processes in food processing. Microbiological aspects related to fermented foods of animal origin (sausages and cured meats) and of plant origin (wines and special wines, beer, bread and sourdough bread, vinegar and balsamic vinegar, olives, sauerkraut).
Definitions of biological safety, traceability, risk ... Safety issues (biotic components unwanted and potentially dangerous to health, and compounds released by microorganisms, eg. mycotoxins, biogenic amines, AR genes).
Food-borne microorganisms of interest for safety: Aeromonas hydrophila, Clostridium botulinum, Salmonella, etc..
Molecular methods specific for the detection of pathogens and of undesirable compounds released / present in the food.
National and international legislation related to the food safety.
Solutions, such as detection of the contamination points in the food chain, prevention, application of methods for detecting the contamination in food production.

Laboratory teaching
Different probiotic fermented dairy foods, commercially available, will be microbiologically analyzed by plating serial dilutions on selective media. The colonies will be classified based upon their morphology and cells will be observed at the optical microscopy. Some representative colonies, picked up from growth plates, will be analyzed genetically by determining the molecular fingerprinting obtained with the RAPD-PCR technique. In the last session of laboratory teaching, experimental data of each fermented food will be compared to each other and discussed.

Examination Methods

There are no ongoing trials. The examination will consist of an oral assessment.

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

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: only in this way will you be able to receive notification of all the notices from your teachers and your secretariat via email and also via the Univr app.

Graduation

Deadlines and administrative fulfilments

For deadlines, administrative fulfilments and notices on graduation sessions, please refer to the Graduation Sessions - Science and Engineering service.

Need to activate a thesis internship

For thesis-related internships, it is not always necessary to activate an internship through the Internship Office. For further information, please consult the dedicated document, which can be found in the 'Documents' section of the Internships and work orientation - Science e Engineering service.

Final examination regulations

List of thesis proposals

theses proposals Research area
Dinamiche della metilazione del DNA e loro contributo durante il processo di maturazione della bacca di vite. Various topics
Miglioramento del profilo nutrizionale e funzionale di sfarinati di cereali mediante fermentazione con batteri lattici 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

Attendance

As stated in the Teaching Regulations for the A.Y. 2022/2023, 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. 
 


Career management


Student login and resources


Erasmus+ and other experiences abroad