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
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 enrollment year.
1° Year
| Modules | Credits | TAF | SSD |
|---|
2° Year activated in the A.Y. 2020/2021
| Modules | Credits | TAF | SSD |
|---|
3° Year activated in the A.Y. 2021/2022
| Modules | Credits | TAF | SSD |
|---|
| Modules | Credits | TAF | SSD |
|---|
| Modules | Credits | TAF | SSD |
|---|
| Modules | Credits | TAF | SSD |
|---|
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.
Prevention sciences applied to hygiene and food education (2019/2020)
The teaching is organized as follows:
Learning outcomes
Students should learn basic notions concerning food chemistry and the relationships between food production, consumption and health of both consumers and operators involved in food industry. Furthermore students should be able to evaluate steps within the agri-food chain, analyze risk factors and propose adequate corrections.
Bibliography
| Author | Title | Publishing house | Year | ISBN | Notes |
|---|---|---|---|---|---|
| Cabras Martelli; Piccin Editore. | “Chimica degli alimenti” | Piccin | 2004 | ||
| P. Cappelli & V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 | ||
| T.P. Coultate | La chimica degli alimenti | Zanichelli | |||
| Patrizia Cappelli e Vanna Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2016 | 978-88-08-62123-8 | |
| P. Colombo et al. | Principi di Tecnologia Farmaceutica (Edizione 2) | Casa Editrice Ambrosiana | 2015 | 978-88-08-18672-0 |
