Studying at the University of Verona

A.A. 2018/2019

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 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

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 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.

TeachingsCreditsTAFSSD
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
-
TeachingsCreditsTAFSSD
15
B/C
(AGR/15)
12
B
(AGR/03)
Training
6
F
-
TeachingsCreditsTAFSSD
12
B/C
(AGR/11 ,AGR/12)
12
B/C
(AGR/15)
Final exam
3
E
-

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)
English B1
6
E
-

2° Anno

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

3° Anno

TeachingsCreditsTAFSSD
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

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 agraria

Credits

5

Period

I semestre

Academic staff

Giovanna Felis

Laboratoro agraria [Laboratorio 1° turno]

Credits

1

Period

I semestre

Academic staff

Giovanna Felis

Laboratoro agraria [Laboratorio 2° turno]

Credits

1

Period

I semestre

Academic staff

Giovanna Felis

Teoria enologica

Credits

5

Period

II semestre

Academic staff

Sandra Torriani

Laboratorio enologica [Laboratorio 1° turno]

Credits

1

Period

II semestre

Academic staff

Sandra Torriani

Laboratorio enologica [Laboratorio 2° turno]

Credits

1

Period

II semestre

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.

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.

Bibliografia

Reference texts
Activity Author Title Publishing house Year ISBN Notes
Teoria agraria Biavati Sorlini MICROBIOLOGIA GENERALE E AGRARIA (Edizione 2) CEA editrice ambrosiana 2012 9788808181138
Teoria agraria Iaccarino Microrganismi benefici per le piante (Edizione 1) Idelson-Gnocchi 2006 8879474383
Teoria enologica 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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University Language Centre - CLA


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

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