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 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

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

B C F G M P S T U V Z

Begalli Diego

symbol email diego.begalli@univr.it symbol phone-number +39 045 8028491

Bolzonella David

symbol email david.bolzonella@univr.it symbol phone-number 045 802 7965

Boschi Federico

symbol email federico.boschi@univr.it symbol phone-number +39 045 802 7272
Foto Maurizio Boselli,  October 19, 2013

Boselli Maurizio

symbol email maurizio.boselli@univr.it symbol phone-number 045 6835628

Capitello Roberta

symbol email roberta.capitello@univr.it symbol phone-number 045 802 8488

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 +390456835627

Gaeta Davide Nicola Vincenzo

symbol email davide.gaeta@univr.it symbol phone-number 045 683 5632

Guzzo Flavia

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

Meneghini Lorenzo

symbol email lorenzo.meneghini@univr.it

Mori Nicola

symbol email nicola.mori@univr.it symbol phone-number 045 683 5628

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

Piccinelli Fabio

symbol email fabio.piccinelli@univr.it symbol phone-number +39 045 802 7097

Polverari Annalisa

symbol email annalisa.polverari@univr.it symbol phone-number 045 6835629

Speghini Adolfo

symbol email adolfo.speghini@univr.it symbol phone-number +39 045 8027900

Tornielli Giovanni Battista

symbol email giovannibattista.tornielli@univr.it symbol phone-number 045 6835623

Torriani Sandra

symbol email sandra.torriani@univr.it symbol phone-number 045 802 7921

Ugliano Maurizio

symbol email maurizio.ugliano@univr.it symbol phone-number 045 683 5626

Varanini Zeno

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

Zamboni Anita

symbol email anita.zamboni@univr.it symbol phone-number +39 045 8027901

Zenoni Sara

symbol email sara.zenoni@univr.it symbol phone-number 045 802 7941

Zuccolotto Paola

symbol email zuk@eco.unibs.it symbol phone-number ++39-030-2988634 (presso Università degli Studi di Brescia)

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.

activated in the A.Y. 2017/2018
ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B
AGR/03
Training
6
F
-
activated in the A.Y. 2018/2019
ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B/C
AGR/11 ,AGR/12
Prova finale
3
E
-

2° Year activated in the A.Y. 2017/2018

ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B
AGR/03
Training
6
F
-

3° Year activated in the A.Y. 2018/2019

ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B/C
AGR/11 ,AGR/12
Prova finale
3
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

4S003186

Credits

12

Coordinatore

Sandra Torriani

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

The teaching is organized as follows:

Teoria 1

Credits

5

Period

I sem.

Academic staff

Giovanna Felis

Laboratorio - agraria [Laboratorio - esercitazioni 1° turno]

Credits

1

Period

I sem.

Academic staff

Giovanna Felis

Laboratorio - agraria [Laboratorio - esercitazioni 2° turno]

Credits

1

Period

I sem.

Academic staff

Giovanna Felis

Teoria 2

Credits

5

Period

II sem.

Academic staff

Sandra Torriani

Laboratorio - enologica [Laboratorio - esercitazioni 1° turno]

Credits

1

Period

II sem.

Academic staff

Sandra Torriani

Laboratorio - enologica [Laboratorio - esercitazioni 2° turno]

Credits

1

Period

II sem.

Academic staff

Sandra Torriani

Learning outcomes

------------------------
MM: Teoria 1
------------------------
The module aims at providing general information on the structure, physiology, biochemistry, genetics and ecology of microorganisms for understanding the strategies for their growth and survival and how to avoid uncontrolled proliferation. The basics of microbiology techniques and the latest acquisitions of microorganisms methods will be presented and discussed.
------------------------
MM: Laboratorio - agraria
------------------------
During laboratory experiments, students will undertake a number of activities to acquire the ability to manipulate and characterize microorganisms in the lab. Laboratory experiments aim at providing the student with the critical capacity needed to properly use classical microbiology methods to observe and characterize microorganisms adopting appropriate safety precautions.
------------------------
MM: Laboratorio - agraria
------------------------
During laboratory experiments, students will undertake a number of activities to acquire the ability to manipulate and characterize microorganisms in the lab. Laboratory experiments aim at providing the student with the critical capacity needed to properly use classical microbiology methods to observe and characterize microorganisms adopting appropriate safety precautions.
------------------------
MM: Teoria 2
------------------------
The module 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.
------------------------
MM: Laboratorio - enologica
------------------------
Laboratory exercises to acquire competence on classical and innovative analytical methods.
------------------------
MM: Laboratorio - enologica
------------------------
Laboratory exercises to acquire competence on classical and innovative analytical methods.

Program

------------------------
MM: Teoria 1
------------------------
Historical development of microbiology. The cell: general concepts, distinction between prokaryotes and eukaryotes. Morphology and cytology of the microbial cell. Structure and functions of the prokariotic cell: cell wall, capsule, flagella, cytoplasmic membrane, cytoplasm, organelles, ribosomes, reserve substances, bacterial genomes. The bacterial spore. Microbial nutrition. Cultivation techniques, selection and isolation techniques. Microorganisms and environment: responses to temperature variation, oxygen, pH and water activity. Microbial growth kinetics. Control of microorganisms by physical and chemical agents. Microbial metabolism. Aerobic and anaerobic respiration. The main fermentations. Genetics of microorganisms. Genetic information in bacteria: bacterial chromosome, plasmids and transposons. Mutations: selection and identification of mutants. Horizontal transfer of gene information between bacteria: transformation, conjugation, transduction. Production of bacterial recombinants. The viruses. Bacteriophages: lithic cycle and lysogenic cycle. Classification of micro-organisms. The concept of species. Traditional and molecular taxonomy. Groups of microorganisms. Techniques for the analysis of microbial diversity and their application in the study of ecosystems relevant for the viticulture and oenology.
------------------------
MM: Laboratorio - agraria
------------------------
The activities include the preparation of culture solutions and media, microscopic observation, after staining (e.g., Gram staining), preparation of decimal dilutions, plating, and plate counts. Characterization assays, such as physiological profiling (API galleries), gas capacity testing, antibiotic susceptibility testing (antibiogram) will also be performed.
------------------------
MM: Laboratorio - agraria
------------------------
The activities include the preparation of culture solutions and media, microscopic observation, after staining (e.g., Gram staining), preparation of decimal dilutions, plating, and plate counts. Characterization assays, such as physiological profiling (API galleries), gas capacity testing, antibiotic susceptibility testing (antibiogram) will also be performed.
------------------------
MM: Teoria 2
------------------------
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.
------------------------
MM: Laboratorio - enologica
------------------------
- Microscopy applied to microorganisms of oenological interest (elliptic and apiculate yeasts, lactic bacteria, acetic bacteria, molds). - Analysis of the microbiological quality of oenological starter. Yeast isolation. - Physiological and technological tests on isolates. - DNA extraction and genetic typing of Saccharomyces cerevisiae strains. - Microvinification trials and monitoring of malolactic fermentation.
------------------------
MM: Laboratorio - enologica
------------------------
- Microscopy applied to microorganisms of oenological interest (elliptic and apiculate yeasts, lactic bacteria, acetic bacteria, molds).
- Analysis of the microbiological quality of oenological starter. Yeast isolation.
- Physiological and technological tests on isolates.
- DNA extraction and genetic typing of Saccharomyces cerevisiae strains.
- Microvinification trials and monitoring of malolactic fermentation.

Bibliography

Reference texts
Activity Author Title Publishing house Year ISBN Notes
Teoria 1 Biavati Sorlini MICROBIOLOGIA GENERALE E AGRARIA (Edizione 2) CEA editrice ambrosiana 2012 9788808181138
Teoria 1 Iaccarino Microrganismi benefici per le piante (Edizione 1) Idelson-Gnocchi 2006 8879474383
Teoria 2 Suzzi G. & Tofalo R. Microbiologia enologica (Edizione 2) Edagricole 2018 978-88-506-5557-1

Examination Methods

------------------------
MM: Teoria 1
------------------------
The assessment of learning, for both attending and non-attending students, will be done at the end of the module through a written test of approximately 120 minutes, during which text books, notes, and other tools are not admitted. The test consists of 10 open questions for each of which a maximum score of 3 points will be assigned, and 1 open questions, associated with a maximum of 1 point. The examination will be considered positive if at least 18 points will be assigned to the candidate. To gain access to the test, at least the previous day of the test, the candidate must submit a report on the practical activities carried out in the laboratory; this report will have a maximum score of 2 points. Scores higher than 31 will result in the "laude". It is possible to view the performed test and ask for clarification. In case the written test is not passed, it has to be repeated. The examination is aimed to assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. The course of Agricultural and Wine Microbiology will be considered positive if the score of at least 18 points will be reached in both the modules and the final score will derive from the arithmetic mean of the scores obtained in the two modules.
------------------------
MM: Laboratorio - agraria
------------------------
At the end of lab experiences, students, in small groups, will have to prepare a report of the experiences, which will be evaluated up to a maximum of 2 points. This score will be added to the mark obtained in the written exam on the contents of the course.
------------------------
MM: Laboratorio - agraria
------------------------
At the end of lab experiences, students, in small groups, will have to prepare a report of the experiences, which will be evaluated up to a maximum of 2 points. This score will be added to the mark obtained in the written exam on the contents of the course.
------------------------
MM: Teoria 2
------------------------
The assessment of learning, for both attending and non-attending students, will be done at the end of the module through a written test of approximately 75 minutes, during which text books, notes, and other tools are not admitted. The test consists of 8 open questions for each of which a maximum score of 2 points will be assigned, and 20 multiple choice questions, each associated with a maximum of 1 point. The examination will be considered positive if at least 18 points will be assigned to the candidate. To gain access to the test, at least the previous day of the test, the candidate must submit a report on the practical activities carried out in the laboratory; this report will have a maximum score of 2 points. Scores higher than 31 will result in the "laude". It is possible to view the performed test and ask for clarification. In case the written test is not passed, the assessment of learning will be carried out with an oral exam which consists of three or four questions posed to each candidate. The exam lasts about 30 minutes. Both written and oral examinations are aimed to assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. The course of Agricultural and Wine Microbiology will be considered positive if the score of at least 18 points will be reached in both the modules and the final score will derive from the arithmetic mean of the scores obtained in the two modules.
------------------------
MM: Laboratorio - enologica
------------------------
Students have to prepare a report on the practical activities carried out in the laboratory; this report will be provided at least the day before the written test, and will be evaluated with a maximum score of 2 points. This score will be added to the mark obtained in the exam on the contents of the course.
------------------------
MM: Laboratorio - enologica
------------------------
Students have to prepare a report on the practical activities carried out in the laboratory; this report will be provided at least the day before the written test, and will be evaluated with a maximum score of 2 points. This score will be added to the mark obtained in the exam on the contents of the course.

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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.

Attendance

As stated in the Teaching Regulations for the A.Y. 2022/2023, attendance is mandatory for practical and laboratory activities, unless otherwise determined by the Teaching Committee.
Please refer to the Crisis Unit's latest updates for the mode of teaching.


Career management


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