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.
Study Plan
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 2025/2026The 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.
1° Year
| Modules | Credits | TAF | SSD |
|---|
One course to be chosen among the followingOne course to be chosen among the following2° Year activated in the A.Y. 2018/2019
| Modules | Credits | TAF | SSD |
|---|
One course to be chosen among the following| Modules | Credits | TAF | SSD |
|---|
One course to be chosen among the followingOne course to be chosen among the following| Modules | Credits | TAF | SSD |
|---|
One course to be chosen among the followingLegend | 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.
Functional foods (2018/2019)
Teaching code
4S02763
Teacher
Coordinator
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/16 - AGRICULTURAL MICROBIOLOGY
Period
I semestre dal Oct 1, 2018 al Jan 31, 2019.
Learning outcomes
The course provides students with the fundamental concepts to understand the scientific basis, the regulatory context and the development prospects in the field of functional foods, i.e., those foods that possess particular nutritional properties and which can positively influence the physiological wellbeing and human health.
The expected learning outcomes are:
KNOWLEDGE:
1. Know the definition of health claim
2. Know the online tools to verify the validity of a claim
3. Know the categories of bioactive compounds
4. Distinguish between probiotics and prebiotics
SKILLS
5. Know how to use online tools to check if the composition of a functional food corresponds to the claimed claim
6. Knowing how to identify the critical elements of the scientific verification of the beneficial effects of a food / compound
Program
Claims and Health Claims. The European reference framework and the international context (FOSHU in Japan, FDA-regulated claims in the US). Reference organizations.
Digestion physiology. Bioactive components and physiological effects; Scientific evidence of the relationship between nutrition and health. Probiotics: Identity, Safety, Identification Techniques, Labeling Issues. Prebiotics. New research prospects: diet and functional foods as a strategy for manipulating intestinal microbiota for human health.
| Author | Title | Publishing house | Year | ISBN | Notes |
|---|---|---|---|---|---|
| Cozzani | Alimentazione e salute (Edizione 1) | Piccin | 2014 | 9789929923106 | |
| Battistini Pedrazzi Prampolini | Curare con il cibo Gli alimenti funzionali nella dietetica e nella dietoterapia (Edizione 1) | Carocci Faber | 2012 | 9788874666263 | |
| Arienti G. | Le basi molecolari della nutrizione (Edizione 4) | Piccin | 2015 | 978-88-299-2698-5 |
Examination Methods
Examination consists of:
- Written exam with 6 open response questions on course contents
- oral test in which the candidate analyzes the characteristics of a functional food product on the market, and further discussion on the concepts related to the oral and written examination.
