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 in Biotecnologie agro-alimentari - 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 modules among the following2° Year activated in the A.Y. 2021/2022
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3 modules among the following| Modules | Credits | TAF | SSD |
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2 modules among the following| Modules | Credits | TAF | SSD |
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3 modules among the following| Modules | Credits | TAF | SSD |
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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.
Food innovation technologies and biotechnology (2021/2022)
Teaching code
4S008247
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
The teaching is organized as follows:
Teoria
Esercitazioni
Learning outcomes
The course aims to provide students with knowledge of the new agri-food supply chains fulfilled to improve the nutritional characteristics of foodstuffs and their shelf-life. Knowledge of enriched, fortified, low-fat, low-alcohol, high-protein food production technologies will be provided, in agree with the most recent nutrition claims. Consideration will be given to the importance of choosing specific raw materials, additives, processing aids in relation to the technological production process. Moreover, great attention will be given to the sustainability of food industry. The course will also deal with the role of enzymes in the processes of the food industry, both for the production of ingredients and in the processes of the supply chain, as well as their effect as markers of quality and technological treatment. Basic knowledge of Community legislation on the nutrition claims for use in food will be provided.
Program
The course aims to provide knowledge related to traditional and innovative transformation/conservation technologies of food products of both plant and animal origin in agreement with the new guidelines for human nutrition improvement.
In the course, we will evaluate the concept of healthy enriched/fortified foods (high-fiber, high-protein, rich in minerals, vitamins, phytochemicals, Ω -3 and Ω -6 fatty acids), the reduced glycemic index, low or reduced in fat, gluten-free foods.
During the course, we will discuss the theme of plant proteins: their origin and production, and their use in new food formulations development.
Consideration will be given to meat, egg, and cheese substitutes and the formulation of vegetable-based drinks.
We will evaluate the fortification with vegetable proteins and fibers in functional pasta and baked goods production.
The environmental impacts of some food industry chain, and the most critical strategies for their reduction will also be described.
Examination Methods
The examination aims to verify the students’ knowledge on the topics treated during the course.
The examination will consist of an oral interview that will pertain to the matters treated during the course and be available on the recommended texts and the material furnished by the teacher.
The procedure of the examination will be the same for the frequenting students and the not frequenting.
