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.

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 magistrale in Biotecnologie agro-alimentari - Enrollment from 2025/2026

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. 2016/2017

ModulesCreditsTAFSSD
One course to be chosen among the following
One course to be chosen among the following
Other activitites
1
F
-
Prova finale
32
E
-
activated in the A.Y. 2016/2017
ModulesCreditsTAFSSD
One course to be chosen among the following
One course to be chosen among the following
Other activitites
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

Coordinator

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 sem.

Academic staff

Fabio Favati

esercitazioni

Credits

1

Period

II sem.

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

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.

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 4) Woodhead Publishing 2016 978-0-081-01907-8
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 4) Woodhead Publishing 2016 978-0-081-01907-8
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.

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