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 Enrolment FAQs

Academic staff

A B C D F G P T V Z

Avesani Linda

linda.avesani@univr.it +39 045 802 7839

Bassi Roberto

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

Begalli Diego

diego.begalli@univr.it +39 045 8028491

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
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

Ferrarini Alberto

alberto.ferrarini@univr.it 045 8027 943

Furini Antonella

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

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

Pandolfini Tiziana

tiziana.pandolfini@univr.it 045 802 7918

Polverari Annalisa

annalisa.polverari@univr.it 045 6835629

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

Vitulo Nicola

nicola.vitulo@univr.it 0458027982

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
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
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

4S001403

Credits

6

Coordinatore

Fabio Favati

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

The teaching is organized as follows:

teoria

Credits

5

Period

II semestre

Academic staff

Fabio Favati

esercitazioni

Credits

1

Period

II semestre

Academic staff

Fabio Favati

Learning outcomes

The course is focused on the problematics and interactions among product, process, storage and packaging within the production processes of the food industry. Aim of the course is to provide the students: • basic knowledges and skills to understand how to deal with the food production problematics. In particular the teaching will focus on the interaction between the raw materials (ingredients) and the various production steps, in order to obtain a final product respecting the required technical, safety and commercial characteristics; • technical skills to set up the appropriate technological processes in order to reach and optimize the requested qualitative characteristics of a food product; • basic knowledges about properties and characteristics of food packaging materials in order to select the most appropriate taking into account the production process, the requested shelf-life, safety issues and costs. In order to reach the set goals, specific case-studies will be discussed during the teaching so that the students will acquire a thorough vision of real food production processes. With this aim specific visits to food industries will be organized.


Through an active participation to the practical numerical exercises, students will acquire the required knowledge and skills for developing and managing a food product process. 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

Food products characteristics: safety, technical and commercial characteristic – how and why. The practical approach to the production of a food item: row material-process-product, interaction and limits. Food preservation, theoretical and practical approach; available technologies, potential applications and limits. Basic elements of food packaging. Basics of food legislation. Detailed description of selected case-studies: fruit and vegetable products; eggs and egg products; fish products; bread and bakery products; pasta, chocolate products; dairy and milk products. The various production processes will be discussed in details with respect to food safety, commercial requirements and processing opportunities and limits. Practical work will be related to the solution of technical issues while technical visits to food processing plant will be also organized. If possible specific seminars will be organized inviting professionals of the food industries. Besides the suggested working texts some reading material could be delivered to the students after the lessons.

Students will be guided to solve real problems of food product development 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 production steps, including the packaging one. Within this frame, students will also participate to guided visits to food production plants or to factories manufacturing equipment for the food industry

Bibliography

Reference texts
Activity Author Title Publishing house Year ISBN Notes
teoria Gobbetti M., Corsetti A. Biotecnologia dei prodotti lievitati da forno CEA 2009 978-8-808-18121-3
teoria Fellows P.J. Food Processing Technology: Principles and Practice (Edizione 3) Woodhead Publishing 2009 978-1-845-69216-2
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 Calà P. Sciullo A. Materiali destinati al contatto con gli alimenti Chiriotti Editore 2006 88-85022-97-9
teoria P. Cappelli, V. Vannucchi Principi di chimica degli alimenti Zanichelli 2015 978-88-08-62123-8
teoria G. Quaglia Scienza e tecnologia degli alimenti Chiriotti 1992 9788885022430
esercitazioni Gobbetti M., Corsetti A. Biotecnologia dei prodotti lievitati da forno CEA 2009 978-8-808-18121-3
esercitazioni Fellows P.J. Food Processing Technology: Principles and Practice (Edizione 3) Woodhead Publishing 2009 978-1-845-69216-2
esercitazioni 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
esercitazioni Calà P. Sciullo A. Materiali destinati al contatto con gli alimenti Chiriotti Editore 2006 88-85022-97-9
esercitazioni P. Cappelli, V. Vannucchi Principi di chimica degli alimenti Zanichelli 2015 978-88-08-62123-8
esercitazioni G. Quaglia Scienza e tecnologia degli alimenti Chiriotti 1992 9788885022430

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 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. The student will be graded over a score of 30 points, being 18 the minimum score to pass the exam.


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.

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

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

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

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.

Career management


Area riservata studenti