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. 2020/2021

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..

Academic year:
Definition of lesson periods
Period From To
1° SEMESTRE TPALL Oct 1, 2020 Dec 20, 2020
2° SEMESTRE TPALL Feb 1, 2021 May 28, 2021

Exam calendar

Exam dates and rounds are managed by the relevant Medicine 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 C F G L M N O P R S T V Z

Liboi Elio Maria

elio.liboi@univr.it 0458027666

Longo Daniele

daniele.longo@apss.tn.it

Mantovani William

william.mantovani@univr.it

Mazzariol Annarita

annarita.mazzariol@univr.it 045 8027690

Meyer Anja

anja.meyer@univr.it

Micciolo Rocco

rocco.micciolo@economia.unitn.it

Mottes Monica

monica.mottes@univr.it +39 045 8027 184
Foto,  September 27, 2021

Olivieri Mario

mario.olivieri@univr.it 045 8124921

Pertile Riccardo

riccardo.pertile@apss.tn.it 0461 904694

Rizzi Corrado

corrado.rizzi@univr.it 045 802 7947

Scapini Patrizia

patrizia.scapini@univr.it 0458027556

Tardivo Stefano

stefano.tardivo@univr.it +39 045 802 7660

Torre Francesco

francesco.torre@apss.tn.it

Vivori Cinzia

cinzia.vivori@apss.tn.it

Zancanaro Carlo

carlo.zancanaro@univr.it 045 802 7157 (Medicina) - 8425115 (Scienze Motorie)

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
5
B
(CHIM/07 ,MED/44 ,MED/50)
5
B
(IUS/07 ,MED/42 ,MED/50 ,M-PSI/06)
6
A/B
(MED/01 ,MED/42 ,MED/50)
Final exam
7
E
-

1° Year

ModulesCreditsTAFSSD
8
A/B
(MED/42 ,MED/44 ,MED/45 ,MED/50)
6
A
(CHIM/03 ,CHIM/06 ,FIS/07)
9
B
(AGR/15 ,CHIM/09 ,CHIM/10 ,MED/42 ,MED/50)
3
E/F
(L-LIN/12)

3° Year

ModulesCreditsTAFSSD
5
B
(CHIM/07 ,MED/44 ,MED/50)
5
B
(IUS/07 ,MED/42 ,MED/50 ,M-PSI/06)
6
A/B
(MED/01 ,MED/42 ,MED/50)
Final exam
7
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

4S006097

Credits

9

Coordinatore

Gianni Zoccatelli

The teaching is organized as follows:

Processi e tecnologie alimentari

Credits

2

Period

2° SEMESTRE TPALL

Academic staff

Corrado Rizzi

Chimica - farmaceutica applicata alla tutela della salute

Credits

1

Period

2° SEMESTRE TPALL

Academic staff

Ines Mancini

Tecniche della prevenzione nell'igiene degli alimenti

Credits

1

Period

2° SEMESTRE TPALL

Academic staff

Paolo Zonzini

Igiene degli alimenti e della nutrizione

Credits

2

Period

2° SEMESTRE TPALL

Academic staff

Francesco Pizzo

Chimica degli alimenti

Credits

2

Period

2° SEMESTRE TPALL

Academic staff

Gianni Zoccatelli

Learning outcomes

The aim of the course is to provide the basic concepts of the chemistry with particular attention to the relationship between food consumption and production of food and the health of consumers as of operators involved in the food industry. In particular, students will be introduced to the complexity of food matrices and provided with the molecular basis for the understanding of food technology processes.

At the end of the course the student will be able to understand the rationale that underlies the composition of a food and will have the ability to apply the acquired knowledge to evaluate the quality of raw materials and the finished product according to the processes of transformation and conservation applied.

Program

MODULE - PHARMACEUTICAL CHEMISTRY APPLIED TO HEALTH PROTECTION
Definition of drug and active ingredient. The natural products as agents for pharmacological activity. Natural and synthetic products. Classification of the active ingredients according to their principal therapeutic effects. Chiral properties: the case of thalidomide.
Excipients and pharmaceutical forms.
Elements of biopharmaceutical topic : transport across cell membranes, measurement of bioavailability. Bioequivalent drugs. Stability and degradation of an active ingredient; kinetic evaluations of the period of validity of a drug; expiration date.
Operations for pharmaceutical preparations and the like.
Phytoterapeutic and herbal products. Dietary supplements, homeopathic products and cosmetics. Notes to radiopharmaceuticals for diagnostic hospital use. Nutraceuticals : definition, examples and properties (e.g. anti-oxidant activity) .
Italian and European regulations: organizations and current forms. Products labeling. Galenic products and standards of good preparation.

Module of Food Chemistry
The main components (carbohydrates, lipids, proteins) and minority components (vitamins, additives) of food matrices. Description of biological activities and modifications induced on these chemical compounds by the processes of food technology and conservation, such as Maillard reaction and lipid oxidation. Description of the structure, function and method of use of the main food additives, in particular preservatives and antioxidants. Introduction to undesirable substances in food.

Module FOOD PROCESSES AND TECHNOLOGIES
The course equips the student with the causes of food spoilage and the principles of foodstuff preservation employed by the food industry, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation.
• Thermal processes of preservation (pasteurization, sterilization);
• Low temperature preservation (refrigeration, freezing),
• Concentration and dehydration processes,
• High hydrostatic pressure;
• Irradiation;
• Smoking;
• Fermentation processes in food preservation;
• Natural preservatives;
Examples of preparation/processing of some foodstuff will be treated:
• Different kind of milk, yogurt, cheese, butter;
• Olive oil;
• Fermented beverage;
• Wheat, bread, pasta;
• Meat and derivatives.

Introduction to prevention and control models - definition of model and method, mandatory systems and voluntary certification systems;
traceability pursuant to EC Reg. 178/02 - definition, purpose and control models.
HACCP system and food self-control: the health and hygiene Prerequisites of EC Reg. 852/04 - definition and management methods.
Structure of the Plan / Self-control Manual
Non-conformities - how to identify, note, manage and close them.
Pest monitoring - models and methods of control
Voluntary management systems:
introduction to certification standards;
ISO 9001: 2015 applied to food safety;
ISO 22000: 2018.
BRS / IFS

Examination Methods

The exam will be written divided into 2 parts containing open and multiple choice questions.
To pass the exam, students must demonstrate:
- to know the chemical characteristics of the different classes of substances that make up a food and the function they play within the system, and how the transformation and conservation processes affect these substances as well as the sensory characteristics of the food;
- to know the fundamental concepts underlying the absorption and biological activity of nutrients and pharmacologically active substances present in natural products, supplements and functional foods
- to know the main food hygiene control techniques
- to know the legislation concerning food safety and the management of the quality system according to different standards.
- to know how to apply this knowledge in order to be able to solve practical problems.

Bibliografia

Reference texts
Author Title Publishing house Year ISBN Notes
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
Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
P. Cappelli & V. Vannucchi Principi di chimica degli alimenti Zanichelli 2015
P. Colombo et al. Principi di Tecnologia Farmaceutica (Edizione 2) Casa Editrice Ambrosiana 2015 978-88-08-18672-0 Solo per gli argomenti nel programma del corso

Type D and Type F activities

Academic year:

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.

Gestione carriere


Graduation


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.