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
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 estiva Jul 11, 2019 Jul 11, 2019
Sessione autunnale Oct 16, 2019 Oct 16, 2019
Sessione invernale Mar 12, 2020 Mar 12, 2020
Holidays
Period From To
Sospensione 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

A B D F G P R T V Z

Avesani Linda

linda.avesani@univr.it +39 045 802 7839

Bassi Roberto

roberto.bassi@univr.it 045 802 7916; Lab: 045 802 7915

Begalli Diego

diego.begalli@univr.it +39 045 8028731

Bellin Diana

diana.bellin@univr.it 045 802 7090

Bolzonella David

david.bolzonella@univr.it 045 802 7965

Boscaini Maurizio

maurizio.boscaini@univr.it

Bossi Alessandra Maria

alessandramaria.bossi@univr.it 045 802 7946 (Studio) - 045 802 7833 (Laboratorio)

Dall'Osto Luca

luca.dallosto@univr.it +39 045 802 7806

Favati Fabio

fabio.favati@univr.it +39 045 802 7919

Felis Giovanna

giovanna.felis@univr.it +390456835627

Furini Antonella

antonella.furini@univr.it 045 802 7950; Lab: 045 802 7043

Giorgetti Alejandro

alejandro.giorgetti@univr.it 045 802 7982

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

Pandolfini Tiziana

tiziana.pandolfini@univr.it 045 802 7918

Rossato Marzia

marzia.rossato@univr.it +39 045 802 7800

Torriani Sandra

sandra.torriani@univr.it 045 802 7921
Foto personale,  July 18, 2012

Vallini Giovanni

giovanni.vallini@univr.it 045 802 7098; studio dottorandi: 045 802 7095

Vandelle Elodie Genevieve Germaine

elodiegenevieve.vandelle@univr.it 0458027826

Varanini Zeno

zeno.varanini@univr.it 0458027830

Zapparoli Giacomo

giacomo.zapparoli@univr.it +390458027047

Zoccatelli Gianni

gianni.zoccatelli@univr.it +39 045 802 7952

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
6
B
(AGR/01)
12
B/C
(AGR/07 ,CHIM/01)
1 module to be chosen among the following
6
B
(CHIM/10)
ModulesCreditsTAFSSD
1 module to be chosen among the following
6
B
(AGR/16)
1 module to be chosen among the following
Training
3
F
-
Other activities
1
F
-
Final exam
32
E
-

1° Year

ModulesCreditsTAFSSD
6
B
(AGR/01)
12
B/C
(AGR/07 ,CHIM/01)
1 module to be chosen among the following
6
B
(CHIM/10)

2° Year

ModulesCreditsTAFSSD
1 module to be chosen among the following
6
B
(AGR/16)
1 module to be chosen among the following
Training
3
F
-
Other activities
1
F
-
Final exam
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.




SPlacements in companies, public or private institutions and professional associations

Teaching code

4S02768

Credits

6

Coordinatore

Gianni Zoccatelli

Scientific Disciplinary Sector (SSD)

CHIM/10 - FOOD CHEMISTRY

Language

Italian

The teaching is organized as follows:

teoria

Credits

5

Period

II semestre

Academic staff

Gianni Zoccatelli

laboratorio

Credits

1

Period

II semestre

Academic staff

Gianni Zoccatelli

Learning outcomes

By assuming a basic knowledge of food chemistry, the course analyzes, from a chemical and biolog-ical point of view, a series of substances that could positively or negatively affect human health. Such substances can be naturally present in the raw materials or represent contaminants, and undergo modifications by food processing and storage. It will also be analyzed how processing can generate a variety of substances that can interact with the organism. The mechanisms by which all these sub-stances will influence the well-being of human organism will be studied by evaluating case-by-case the bioaccessibility and the bioavailability of the same substances and the methodological approaches to assess these properties. Finally, different approaches and technologies for the stabilization (i.e. encapsulation) of most nutraceutical molecules with the aim to produce enriched functional foods and ingredients will be presented.
At the end of the course the student will be able to understand the complexity of the relationships that exist between the chemical nature and the biological activity towards the human organism of many of the substances present in our diet as a function of the processes of transformation and conservation of foods. He will possess the knowledge to intervene with chemical and (bio)technological approaches to prevent or facilitate the chemical reactions that underlie the formation of these substances in order to improve food safety and the nutritional and technological quality of food.

Program

the five credits will cover the following aruments:
Introduction to the course.
Plant raw material bioactives: carotenoids, glucosinolates, alkaloids, alfa amylase inhibitors, saponins, polyphenols (enzymatic browning).
Contaminations: Mycotoxins and pesticides.
Focus on the antioxidant potency of food molecules and techniques dedicated to its quantification.

Modifications induced by thermal processing.
General introductions.
Effects on starch, carotenoids, polyphenols.
Maillard reaction and production of advance glycated end-point products (AGEs). Effects of AGEs on human health.

Oxidation of lipids
During heating (frying)
During storage

Contamination of food by heavy metals

Materials and articles intended to come into contact with food. Safety concerns and approaches to quantification

Fiber: definition and positive impact on human health

Micro and nano-encapsulation approaches for active molecules stabilization

The proposed laboratories (1 credit) are designed to give the student an example of study of the biological activity of some enzyme inhibitors acknowledged as anti-nutritionals, and one of the possibility of using fiber polysaccharides as materials for the development of microencapsulated nutraceutical molecules (i.e. carotenoids and anthocyanins)

Examination Methods

To pass the exam students must demonstrate:
- To know the chemical characteristics and the mechanisms that underlie the biological activity of the various substances present in the diet presented during the course and the modifications that they undergo during the transformation and conservation
- to be able to apply this knowledge in order to improve food safety and the nutritional and technological quality of food by solving application problems

The student must also send to the professor one week before the appeal, a report on one of the experiences seen in the laboratory that will be evaluated

The test will be oral. The result of the report will affect 15% of the final vote.

Bibliografia

Reference texts
Activity Author Title Publishing house Year ISBN Notes
teoria Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon Antioxidants in food CRC Press 2001
teoria Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
laboratorio Patrizia Cappelli e Vanna Vannucchi Principi di chimica degli alimenti Zanichelli 2016 978-88-08-62123-8

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

List of theses and work experience proposals

theses proposals Research area
Dinamiche della metilazione del DNA e loro contributo durante il processo di maturazione della bacca di vite. Various topics
Risposte trascrittomiche a sollecitazioni ambientali in vite Various topics
Studio delle basi genomico-funzionali del processo di embriogenesi somatica in vite Various topics

Gestione carriere


Attendance

As stated in point 25 of the Teaching Regulations for the A.Y. 2021/2022, attendance is not mandatory. However, professors may require students to attend lectures for a minimum of hours in order to be able to take the module exam, in which case the methods that will be used to check attendance will be explained at the beginning of the module. 
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.