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 interateneo in Viticulture, enology and wine marketing - 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
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2° Year activated in the A.Y. 2021/2022
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2 insegnamenti a scelta| Modules | Credits | TAF | SSD |
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2 insegnamenti a sceltaLegend | 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.
Environmental sustainability (2021/2022)
The teaching is organized as follows:
Learning outcomes
The student will acquire a specific knowledge related to the environmental sustainability of the wine production chain according to the strategic guidelines defined to international Institutions and national lows.
In particular, students will be able to:
- orient in the Quarantine legislation, phytosanitary and environmental certifications.
- understand and apply advanced methods for identification and monitoring of grapevine pathogens and pest
- - ability to design integrated pest management strategies to improve the environmental sustainability of pest and disease control in grape growing areas
- understand the molecular and advanced aspects concerning grapevine nutrition also in relation to the action of biostimulant products and innovative fertilizers;
- evaluate alternative technologies available for the circular treatment and management of waste and wastewater originated from the production of wine;
- accomplish calculations for the design and verification around the single unit operations of the system.
At the end of the course, participants will be able to actively contribute to projects for environmental sustainability improvement of grape and wine productions.
Program
- Quarantine organisms: advanced diagnostic methods. Phytosanitary certifications.
- Biological and biotechnological tools for the containment of parasites and arthropodes. Functional biodiversity.
- Molecular mechanisms of nutritional transport at the root-rhizosphere interface.
- Nutrition of the vine: effects on the quality and quantity of the productions; sustainable practices and innovative fertilizers; classification, legislation and effects of biostimulant products.
- Biological and chemical/physical processes for the treatment of winery wastewater
- Recovery of energy and "bio-based" products from winery waste and wastewater.
Learning material provided by the lecturer
- Bostanian N.J., Vincent C. (2012) – Arthropod management in Vineyards: Pests, Approaches and Future Directions Ed. Springer
- G. Agrios – Plant Pathology – Ed. Elsevier
- WF Wilcox -Compendium of Grape Diseases, Disorders, and Pests. apsnet.org
- Mineral nutrition in higher plants. H. Marschner. Academic Press Inc.
- The science of grapevines: anatomy and physiology. Academic Press Inc.
- Luca Bonomo. Trattamenti delle acque reflue. McGraw-Hill.
-Metcalf & Eddy. Ingegneria delle acque reflue, trattamento e riuso. McGraw-Hill.
Bibliography
Examination Methods
The exam will consist in an oral colloquium. The exam will assess students’ knowledge of all topics presented during the lectures. The ability to connect knowledge in a systemic and critical way will also be evaluated. The final evaluation is expressed in thirtieths. The overall grade of the exam will be calculated as the weighted average of grades obtained in the in three modules (Integrated Pest Management and Phytosanitary Certification, Sustainable Management of Winery Waste and Wastewater, Advanced Approaches in Sustainable Vine Nutrition).
