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.

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
1° e 2° semestre (corsi annuali) PROFESSIONI SANITARIE Oct 1, 2021 Sep 30, 2022
1 SEMESTRE PROFESSIONI SANITARIE Oct 1, 2021 Dec 23, 2021
1° SEMESTRE TPALL Oct 4, 2021 Dec 20, 2021
2 SEMESTRE PROFESSIONI SANITARIE Jan 10, 2022 Sep 30, 2022
2° SEMESTRE TPALL Feb 1, 2022 Apr 30, 2022

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 P R S T V Z
port. 02-2013,  November 1, 2016

Liboi Elio Maria

symbol email elio.liboi@univr.it symbol phone-number 0458027666

Lievens Patricia

symbol email patricia.lievens@univr.it symbol phone-number 0458027218

Longo Daniele

symbol email daniele.longo@apss.tn.it

Mantovani William

symbol email william.mantovani@univr.it

Mazzariol Annarita

symbol email annarita.mazzariol@univr.it symbol phone-number 045 8027690

Micciolo Rocco

symbol email rocco.micciolo@economia.unitn.it

Pertile Riccardo

symbol email riccardo.pertile@apss.tn.it symbol phone-number 0461 904694

Purgato Marianna

symbol email marianna.purgato@univr.it symbol phone-number +039045 8124884

Scapini Patrizia

symbol email patrizia.scapini@univr.it symbol phone-number 0458027556

Simonato Barbara

symbol email barbara.simonato@univr.it symbol phone-number +39 045 802 7832; Lab. 7960

Tardivo Stefano

symbol email stefano.tardivo@univr.it symbol phone-number +39 045 802 7660

Torre Francesco

symbol email francesco.torre@apss.tn.it

Zancanaro Carlo

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

Zoccatelli Gianni

symbol email gianni.zoccatelli@univr.it symbol phone-number +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.

It will be activated in the A.Y. 2023/2024
ModulesCreditsTAFSSD
5
B
CHIM/07 ,MED/44 ,MED/50
5
B
IUS/07 ,MED/42 ,MED/50 ,M-PSI/06
Final exam
7
E
-

3° Year It will be activated in the A.Y. 2023/2024

ModulesCreditsTAFSSD
5
B
CHIM/07 ,MED/44 ,MED/50
5
B
IUS/07 ,MED/42 ,MED/50 ,M-PSI/06
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.




S Placements in companies, public or private institutions and professional associations

Teaching code

4S006097

Credits

9

Coordinatore

Gianni Zoccatelli

Language

Italian

The teaching is organized as follows:

PROCESSI E TECNOLOGIE ALIMENTARI

Credits

2

Period

2 SEMESTRE PROFESSIONI SANITARIE

Academic staff

Barbara Simonato

IGIENE DEGLI ALIMENTI E DELLA NUTRIZIONE

Credits

2

Period

2 SEMESTRE PROFESSIONI SANITARIE

Academic staff

Francesco Pizzo

CHIMICA DEGLI ALIMENTI

Credits

2

Period

2 SEMESTRE PROFESSIONI SANITARIE

Academic staff

Gianni Zoccatelli

CHIMICA - FARMACEUTICA APPLICATA ALLA TUTELA DELLA SALUTE

Credits

1

Period

2 SEMESTRE PROFESSIONI SANITARIE

Academic staff

Ines Mancini

TECNICHE DELLA PREVENZIONE NELL'IGIENE DEGLI ALIMENTI

Credits

1

Period

2 SEMESTRE PROFESSIONI SANITARIE

Academic staff

Francesca Gudenzi

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.

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

Bibliography

Visualizza la bibliografia con Leganto, strumento che il Sistema Bibliotecario mette a disposizione per recuperare i testi in programma d'esame in modo semplice e innovativo.

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.

Students with disabilities or specific learning disorders (SLD), who intend to request the adaptation of the exam, must follow the instructions given HERE

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: only in this way will you be able to receive notification of all the notices from your teachers and your secretariat via email and soon also via the Univr app.

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.


Graduation


Gestione carriere


Student login and resources


Orario Lezioni

Orario lezioni del primo anno 2022/23

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