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.

A.A. 2018/2019

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 semestre Oct 1, 2018 Jan 31, 2019
I semestre - 3° anno Oct 29, 2018 Jan 31, 2019
II semestre Mar 4, 2019 Jun 14, 2019
Exam sessions
Session From To
Sessione invernale d'esame Feb 1, 2019 Feb 28, 2019
Sessione estiva d'esame Jun 17, 2019 Jul 31, 2019
Sessione autunnale d'esame Sep 2, 2019 Sep 30, 2019
Degree sessions
Session From To
Sessione di laurea estiva Jul 19, 2019 Jul 19, 2019
Sessione di laurea autunnale Nov 22, 2019 Nov 22, 2019
Sessione di laurea invernale Mar 20, 2020 Mar 20, 2020
Holidays
Period From To
Sospensione dell'attività didattica Nov 2, 2018 Nov 3, 2018
Vacanze di Natale Dec 24, 2018 Jan 6, 2019
Vacanze di Pasqua Apr 19, 2019 Apr 28, 2019
Vacanze estive Aug 5, 2019 Aug 18, 2019

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 L M P S T U V Z

Bazzani Claudia

claudia.bazzani@univr.it 0458028734

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

Lisanti Maria Tiziana

mariatiziana.lisanti@univr.it 0812532609

Meneghini Lorenzo

lorenzo.meneghini@univr.it

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

Sidali Katia Laura

katialaura sidali@univr it 045 802 8592

Slaghenaufi Davide

davide.slaghenaufi@univr.it +39 045 683 5615

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

Vandelle Elodie Genevieve Germaine

elodiegenevieve.vandelle@univr.it 0458027826

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.

ModulesCreditsTAFSSD
12
A
(BIO/01 ,BIO/04)
6
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)
English B1
6
E
-
ModulesCreditsTAFSSD
15
B/C
(AGR/15)
12
B
(AGR/03)
Training
6
F
-
ModulesCreditsTAFSSD
12
B/C
(AGR/11 ,AGR/12)
12
B/C
(AGR/15)
Final exam
3
E
-

1° Year

ModulesCreditsTAFSSD
12
A
(BIO/01 ,BIO/04)
6
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)
English B1
6
E
-

2° Year

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

3° Year

ModulesCreditsTAFSSD
12
B/C
(AGR/11 ,AGR/12)
12
B/C
(AGR/15)
Final exam
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.




SPlacements in companies, public or private institutions and professional associations

Teaching code

4S00138

Credits

15

Coordinatore

Maurizio Ugliano

The teaching is organized as follows:

Analisi sensoriale

Credits

6

Period

See the unit page

Academic staff

See the unit page

Chimica enologica

Credits

6

Period

See the unit page

Academic staff

See the unit page

Operazioni unitarie

Credits

3

Period

See the unit page

Academic staff

See the unit page

Learning outcomes

MM: ANALISI SENSORIALE

MM: Analisi enografiche
The aim of this course is to provide an overview of the geographical, viticultural and enological characteristics of the main wine producing regions worldwide, with a particular focus on Italian productions. The lectures include theoretical sessions as well as practical wine tasting.
MM: Analisi sensoriali
The Sensory Analysis module, within the Enology I course, is aimed at learning the main sensory analysis techniques and their application in the enological field. The students, following the activities carried out during the course (lessons and practices) will acquire the skills necessary to implement sensory analysis protocols, aimed at quality control, at product development and at the assessment of the impact of technological variables on wine quality.

MM: CHIMICA ENOLOGICA
MM: Teoria
The aim of this course is to provide detailed knowledge concerning chemical structure, reactivity, enological, and sensory role of the main grape and wine constituents. The practice classes deal with the most important analytical methods for winery application and their application to relevant wine chemical and biochemical transformations such as grape maturity and wine oxidation.
MM: Laboratorio
The purpose of this course is to illustrate, by means of practical laboratory experiences the most important analytical procedures for winery applications. Practical experiences related to the study of anthocyanin reactions as well as on the transformation induced by oxidation on wine chemical composition are also carried out.

MM: OPERAZIONI UNITARIE

MM: Teoria
Aim of the course is to provide the students with the basic knowledge related to the unit operations utilized in the wine industry. At the end of the course the students should be able to break up a production process in its basic units and evaluate as well as calculate the working parameters involved in each unit operation.

MM: Esercitazioni
Aim of the course is to provide the students with the basic knowledge related to the unit operations utilized in the wine industry. At the end of the course the students should be able to break up a production process in its basic units and evaluate as well as calculate the working parameters involved in each unit operation.

Program

MM: ANALISI SENSORIALE
MM: Analisi enografiche -- General characteristics of the wine industry: quality indicators, elements of typicality and terroir
- Major Italian wine regions: production characteristics and wine tastings
- French wine industry: production characteristics and wine tastings
- Central Europe wine industry (Germany, Austria, Hungary): production characteristics and wine tastings
- Spanish wine industry: production characteristics and wine tastings
- American wine industry: production characteristics and wine tastings
- Australian and South-African wine industry: production characteristics and wine tastings
MM: Analisi sensoriali
- Introduction - Physiology of senses and sensory perception - Objectives of sensory analysis - The sensory analysis laboratory and the tasting conditions - Psychological and physiological errors - The panel: selection and training of judges - Types of sensory tests and selection of the test - The discriminant tests: execution and analysis of the results - Quantitative-descriptive sensory analysis - Sensory quality control of natural corks

MM: CHIMICA ENOLOGICA
MM: Teoria
Grape and wine constituents: chemical, sensory and technological characteristics.
- Sugars, acids, nitrogen compounds, polyphenols, aroma compounds and precursors, metals, proteins and polysaccharides, endogenous and exogenous antioxidants.
Chemical and biochemical reactions of enological interest
- Enzimatic reactions (intra- and extra-cellular): yeast- and bacteria-derived enzymes, polyphenol oxidase, laccase, pectinase, glycosidase, esterase, C-S lyase
-Acid hydrolysis reactions
-Oxidative reactions and redox equilibria
- Colloidal phenomena and precipitations
MM: Laboratorio
The following aspects are discussed
- Analysis of total phenolics by means of spectrophotometric methods
- Analysis of color
- Analysis of tannins
- Reactions of anthocyanins
- Analysis of free and total sulfur dioxide
- Study of oxygen reaction during wine conservation
- Study of oxidation-related modification of sulfur dioxide, phenolics, and color
- Stoichiometric calculations for winery applications

MM: OPERAZIONI UNITARIE
MM: Teoria Classification of the unit operations. - Process formalization through symbolic models - Dimensional analysis - General definition of transport phenomena - Steady state and unsteady state mass and heat transfer - Mass and energy balance - Fundamentals of rheology - Fluid dynamics and pumps - Unit operations; milling, sedimentation, centrifugation, filtration, reverse osmosis, cristallization, evaporation, drying technology. Besides the suggested textbooks, some study material might also be provided by the lecturer.
MM: Esercitazioni
Students will be guided to solve real problems that may occur in the wine 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 unit operations. Within this frame, students will also participate to guided visits to wine production plants or to factories manufacturing equipment for the wine industry.

Examination Methods

MM: ANALISI SENSORIALE
MM: Analisi enografiche
Oral exam to verify knowledge of the topics discussed during theoretical and practical classes. Exam results are given in fractions of thirty. No distinction will be made between students attending/non attending classes.

MM: Analisi sensoriali
Written exam with open questions:
Number of questions: 3
Number of topics: 3
Minimum and maximum score per question: 0-10/30
Test time: 90 minutes


MM: CHIMICA ENOLOGICA
MM: Teoria
Oral exam to verify knowledge of the topics discussed during theoretical and practical classes. Exam results are given in fractions of thirty. No distinction will be made between students attending/non attending classes.
MM: Laboratorio
The topics of this course are discussed during the oral exam of Enology I

MM: OPERAZIONI UNITARIE
MM: Teoria
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 lecturer 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. No different evaluation modalities are planned for students who have attended or not the theoretical and/or the practical part of the course.
MM: Esercitazioni
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.

Bibliografia

Reference texts
Author Title Publishing house Year ISBN Notes
Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5
Jackson R.S. Wine Science, Third Edition: Principles and Applications (Edizione 3) Academic Press 2008 978-0-123-73646-8
Trapani N. Cultura e tecnica Enologica. Vol. 3 Stabilizzazione Imbottigliamento Vini Speciali Enovitis 2012 978-88-90-14334-2

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


Gestione carriere


Attendance

As stated in point 25 of the Teaching Regulations for the A.Y. 2021/2022, 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.

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.