Studying at the University of Verona

A.A. 2016/2017

Academic calendar

Il calendario accademico riporta le scadenze, gli adempimenti e i periodi rilevanti per la componente studentesca, personale docente e personale dell'Università. Sono inoltre indicate le festività e le chiusure ufficiali dell'Ateneo.
L’anno accademico inizia il 1° ottobre e termina il 30 settembre dell'anno successivo.

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 3, 2016 Jan 31, 2017
I sem.- 3° anno Nov 2, 2016 Jan 31, 2017
II sem. Mar 1, 2017 Jun 9, 2017
Exam sessions
Session From To
Sessione invernale Appelli d'esame Feb 1, 2017 Feb 28, 2017
Sessione estiva Appelli d'esame Jun 12, 2017 Jul 31, 2017
Sessione autunnale Appelli d'esame Sep 1, 2017 Sep 29, 2017
Degree sessions
Session From To
Sessione estiva Appelli di Laurea Jul 21, 2017 Jul 21, 2017
Sessione autunnale Appelli di laurea Nov 24, 2017 Nov 24, 2017
Sessione invernale Appelli di laurea Mar 23, 2018 Mar 23, 2018
Holidays
Period From To
Festa di Ognissanti Nov 1, 2016 Nov 1, 2016
Festa dell'Immacolata Concezione Dec 8, 2016 Dec 8, 2016
Vacanze di Natale Dec 23, 2016 Jan 8, 2017
Vacanze di Pasqua Apr 14, 2017 Apr 18, 2017
Anniversario della Liberazione Apr 25, 2017 Apr 25, 2017
Festa del Lavoro May 1, 2017 May 1, 2017
Festa della Repubblica Jun 2, 2017 Jun 2, 2017
Vacanze estive Aug 8, 2017 Aug 20, 2017

Exam calendar

The exam roll calls are centrally administered by the operational unit  Science and Engineering Teaching and Student Services Unit
Exam Session Calendar and Roll call enrolment sistema ESSE3. If you forget your password to the online services, please contact the technical office in your Faculty or to the service credential recovery.

Exam calendar

Per dubbi o domande Read the answers to the more serious and frequent questions - F.A.Q. Examination enrolment

Academic staff

B C F G M P S T U V Z

Begalli Diego

diego.begalli@univr.it +39 045 8028731

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

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

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

Meneghini Lorenzo

lorenzo.meneghini@univr.it

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

Piccinelli Fabio

fabio.piccinelli@univr.it +39 045 802 7097

Polverari Annalisa

annalisa.polverari@univr.it 045 8027064

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

Ugliano Maurizio

maurizio.ugliano@univr.it 045 683 5626

Varanini Zeno

zeno.varanini@univr.it 0458027830

Zamboni Anita

anita.zamboni@univr.it +39 045 8027901

Zenoni Sara

sara.zenoni@univr.it 045 802 7941

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.

TeachingsCreditsTAFSSD
12
A
(BIO/01 ,BIO/04)
6
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)
TeachingsCreditsTAFSSD
12
B/C
(AGR/15)
12
B
(AGR/03)
Training
6
F
-

1° Anno

TeachingsCreditsTAFSSD
12
A
(BIO/01 ,BIO/04)
6
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)

2° Anno

TeachingsCreditsTAFSSD
12
B/C
(AGR/15)
12
B
(AGR/03)
Training
6
F
-

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

4S003186

Credits

12

Coordinatore

Sandra Torriani

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

Language of instruction

Italian

The teaching is organized as follows:

Teoria 1

Credits

5

Period

I sem.

Academic staff

Giovanna Felis

Teoria 2

Credits

5

Period

II sem.

Academic staff

Sandra Torriani

Laboratorio I [Laboratorio II Microbiologia agraria]

Credits

1

Period

I sem.

Academic staff

Giovanna Felis

Laboratorio I [Laboratorio I Microbiologia agraria]

Credits

1

Period

I sem.

Academic staff

Giovanna Felis

Laboratorio II [Laboratorio II Microbiologia enologica]

Credits

1

Period

II sem.

Academic staff

Sandra Torriani

Laboratorio II [Laboratorio I Microbiologia enologica]

Credits

1

Period

II sem.

Academic staff

Sandra Torriani

???OrarioLezioni???

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. 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 fermentations.

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.

Bibliografia

Reference texts
Activity Author Title Publishing house Year ISBN Notes
Teoria 2 Suzzi G. & Tofalo R. Microbiologia enologica (Edizione 2) Edagricole 2018 978-88-506-5557-1

Tipologia di Attività formativa D e F

Academic year

Course not yet included

Career prospects


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Tirocini e stage

Le attività di stage sono finalizzate a far acquisire allo studente una conoscenza diretta in settori di particolare attività per l’inserimento nel mondo del lavoro e per l’acquisizione di abilità specifiche di interesse professionale.
Le attività di stage sono svolte sotto la diretta responsabilità di un singolo docente presso studi professionali, enti della pubblica amministrazione, aziende accreditate dall’Ateneo veronese.
I crediti maturati in seguito ad attività di stage (6 CFU corrispondendi a 150 ore) saranno attribuiti secondo quanto disposto nel dettaglio dal “Regolamento d’Ateneo per il riconoscimento dei crediti maturati negli stage universitari” vigente.

Tutte le informazioni in merito agli stage sono reperibili al link https://www.univr.it/it/i-nostri-servizi/stage-e-tirocini.
 

Graduation

List of theses and work experience proposals

Nessuna proposta di tesi o stage attualmente disponibile


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.