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.
Study Plan
This information is intended exclusively for students already enrolled in this course.If you are a new student interested in enrolling, you can find information about the course of study on the course page:
Laurea in Biotecnologie - Enrollment from 2025/2026The 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.
1° Year
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2° Year activated in the A.Y. 2015/2016
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3° Year activated in the A.Y. 2016/2017
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Un insegnamento a scelta Un insegnamento a scelta | Modules | Credits | TAF | SSD |
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| Modules | Credits | TAF | SSD |
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| Modules | Credits | TAF | SSD |
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Un insegnamento a scelta Un insegnamento a scelta 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.
Basics of Food Technology (2016/2017)
Teaching code
4S003255
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
The teaching is organized as follows:
teoria
laboratorio
Learning outcomes
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MM: teoria
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The course provides students with the basic elements of knowledge about preservation and processing of foodstuff and specific understanding about the quality and the nutritional properties of food.
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MM: laboratorio
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Provide students with a real knowledge of the production processes in the food industries.
Program
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MM: teoria
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The course is focused to equip the student with the causes of food spoilage and the principles of foodstuff preservation employed in developing methods for the shelf-life extension, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation. The skills and knowledge developed during the course will be useful while working in processing/quality control/research and development field of a food industry. The following topics will be treated: Thermal processes of preservation (pasteurization, sterilization), Low temperature preservation (refrigeration, freezing), Preservation by concentration and dehydration processes, Non-thermal processes, Fermentation processes in food preservation Natural preservative Food labeling Examples of preparation/processing of some foodstuff will also be treated.
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MM: laboratorio
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Visit to some food industries.
Bibliography
| Activity | Author | Title | Publishing house | Year | ISBN | Notes |
|---|---|---|---|---|---|---|
| teoria | P. Cappelli, V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 | 978-88-08-62123-8 | |
| teoria | R. P. Singh, D. R. Heldman | Principi di tecnologia alimentare (Edizione 1) | Ambrosiana | 2015 | 978-88-08-18746-8 | |
| laboratorio | P. Cappelli, V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 | 978-88-08-62123-8 | |
| laboratorio | R. P. Singh & D. R. Heldman | Principi di tecnologia Alimentare | Ambrosiana | 2015 |
Examination Methods
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MM: teoria
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Written examination
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MM: laboratorio
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Written report.
