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
Primo semestre Oct 3, 2022 Jan 27, 2023
Secondo semestre Mar 6, 2023 Jun 16, 2023

Exam calendar

Exam dates and rounds are managed by the relevant Science and Engineering 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 D F G M P R S T V Z

Avesani Linda

linda.avesani@univr.it +39 045 802 7839

Bassi Roberto

roberto.bassi@univr.it 045 802 7916; Lab: 045 802 7915

Begalli Diego

diego.begalli@univr.it +39 045 8028491

Bellin Diana

diana.bellin@univr.it 045 802 7090

Bossi Alessandra Maria

alessandramaria.bossi@univr.it 045 802 7946 (Studio) - 045 802 7833 (Laboratorio)

Commisso Mauro

mauro.commisso@univr.it 0458027078

Dall'Osto Luca

luca.dallosto@univr.it +39 045 802 7806

Favati Fabio

fabio.favati@univr.it +39 045 802 7919

Felis Giovanna

giovanna.felis@univr.it +390456835627

Furini Antonella

antonella.furini@univr.it 045 802 7950; Lab: 045 802 7043

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

Molesini Barbara

barbara.molesini@univr.it 045 802 7550

Pandolfini Tiziana

tiziana.pandolfini@univr.it 045 802 7918

Rossato Marzia

marzia.rossato@univr.it +39 045 802 7800

Salvetti Elisa

elisa.salvetti@univr.it +39 045 8027917

Sidali Katia Laura

katialaura sidali@univr it 045 802 8592

Simonato Barbara

barbara.simonato@univr.it +39 045 802 7832; Lab. 7960

Tornielli Giovanni Battista

giovannibattista.tornielli@univr.it 045 6835623

Torriani Sandra

sandra.torriani@univr.it 045 802 7921

Vandelle Elodie Genevieve Germaine

elodiegenevieve.vandelle@univr.it 0458027826

Varanini Zeno

zeno.varanini@univr.it 0458027830

Vitulo Nicola

nicola.vitulo@univr.it 0458027982

Zamboni Anita

anita.zamboni@univr.it +39 045 8027901

Zapparoli Giacomo

giacomo.zapparoli@univr.it +390458027047

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.

Modules Credits TAF SSD
Between the years: 1°- 2°

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

4S02762

Credits

6

Coordinatore

Sandra Torriani

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

The teaching is organized as follows:

Food microbiology and traceability of microorganisms

Credits

5

Period

Secondo semestre

Academic staff

Sandra Torriani

laboratorio

Credits

1

Period

Secondo semestre

Academic staff

Elisa Salvetti

Learning objectives

The course aims to provide students with basic knowledge on the microorganisms involved in the processing, preservation and spoilage of foods of animal and plant origin; their activities will be de-scribed with particular reference to the interactions between microorganism-product and microorgan-ism-process. The aspects of safety of food will be studied through the application of innovative meth-odological approaches that enable the rapid and specific detection of biotic components both unde-sired and potentially dangerous to the consumer health. The aim of the laboratory is to demonstrate to the student, by way of example, a process of analysis of a food, through the use of classical and molecular analytical methods, which can give general indi-cations on the microbiological quality of the product itself.

Prerequisites and basic notions

Preliminary knowledge: Structure of the microbial cell, cell nutrition and microbial metabolism, microbial growth, classification, characteristics, duplication and metabolism. General knowledge of the composition of foods, structure and composition of carbohydrates, proteins and lipids.

Program

MM: teoria
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Introduction to food microbiology. Foods as growth substrate for microorganisms. Ecology of food contamination. Microbial behaviour as a function of the micro-ecological features of the food. Intrinsic and extrinsic parameters that affect microbial growth in food (pH, water activity, temperature, humidity, nutrients, ect.). Physical and chemical methods to reduce microbial growth in food. Food preservation by using additives, radiations, low and high temperatures, lyophilisation, fermentation processes. Incidence, type and characteristics of microorganisms associated with food. Pro-technological microorganisms, spoilage microorganisms and pathogens. Characterization and metabolism of the main microbial groups of interest in food: lactic acid bacteria, yeasts and moulds. Microbiological aspects related to non-fermented foods of animal origin and vegetable origin. Importance of the fermentation processes in food processing. Microbiological aspects related to fermented foods of animal and plant origin. Definitions of biological safety, traceability, risk ... Safety issues (biotic components unwanted and potentially dangerous to health, and compounds released by microorganisms, eg. mycotoxins, biogenic amines, AR genes). Food-borne microorganisms of interest for safety: Aeromonas hydrophila, Clostridium botulinum, Salmonella, etc.. Molecular methods specific for the detection of pathogens and of undesirable compounds released / present in the food. National and international legislation related to the food safety. Solutions, such as detection of the contamination points in the food chain, prevention, application of methods for detecting the contamination in food production.
------------------------
MM: laboratorio
------------------------
The aim of the laboratory is to demonstrate to the student, by way of example, a process of analysis of a food, through the use of classical and molecular analytical methods, which can give general indications on the microbiological quality of the product itself.

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.

Didactic methods

The course includes 5 credits of lectures and 1 credits of laboratory exercises. Attendance to the course, and in particular to the exercises, is strongly recommended.

Learning assessment procedures

There are no ongoing tests. The exam will consist of an oral assessment of the degree of learning achieved on the entire course program. The exam consists of three or four questions posed to each candidate who will also have to make a presentation of about 10 minutes on a recent scientific publication concerning a topic of the program of his choice. It will also be possible for each student to deliver, at the end of the course, a report on the practical exercises carried out in the laboratory. The exam has a total duration of approximately 30 minutes.

Evaluation criteria

The following will be assessed: the ability to organize, present and discuss the chosen scientific article; the degree of learning achieved on the course program; any report on laboratory activity. In particular, the clarity of presentation and the property of specialized language will be considered.

Criteria for the composition of the final grade

The final evaluation is expressed out of thirty. The report on the laboratory activity contributes to obtaining honors.

Exam language

Lingua italiana

Type D and Type F activities

Le attività formative di tipologia D sono a scelta dello studente, quelle di tipologia F sono ulteriori conoscenze utili all’inserimento nel mondo del lavoro (tirocini, competenze trasversali, project works, ecc.). In base al Regolamento Didattico del Corso, alcune attività possono essere scelte e inserite autonomamente a libretto, altre devono essere approvate da apposita commissione per verificarne la coerenza con il piano di studio. Le attività formative di tipologia D o F possono essere ricoperte dalle seguenti attività.

1. Insegnamenti impartiti presso l'Università di Verona

Comprendono gli insegnamenti sotto riportati e/o nel Catalogo degli insegnamenti (che può essere filtrato anche per lingua di erogazione tramite la Ricerca avanzata).

Modalità di inserimento a libretto: se l'insegnamento è compreso tra quelli sottoelencati, lo studente può inserirlo autonomamente durante il periodo in cui il piano di studi è aperto; in caso contrario, lo studente deve fare richiesta alla Segreteria, inviando a carriere.scienze@ateneo.univr.it il modulo nel periodo indicato.

2. Attestato o equipollenza linguistica CLA

Oltre a quelle richieste dal piano di studi, per gli immatricolati dall'A.A. 2021/2022 vengono riconosciute:

  • Lingua inglese: vengono riconosciuti 3 CFU per ogni livello di competenza superiore a quello richiesto dal corso di studio (se non già riconosciuto nel ciclo di studi precedente).
  • Altre lingue e italiano per stranieri: vengono riconosciuti 3 CFU per ogni livello di competenza a partire da A2 (se non già riconosciuto nel ciclo di studi precedente).

Tali cfu saranno riconosciuti, fino ad un massimo di 6 cfu complessivi, di tipologia F se il piano didattico lo consente, oppure di tipologia D. Ulteriori crediti a scelta per conoscenze linguistiche potranno essere riconosciuti solo se coerenti con il progetto formativo dello studente e se adeguatamente motivati.

Gli immatricolati fino all'A.A. 2020/2021 devono consultare le informazioni che si trovano qui.

Modalità di inserimento a librettorichiedere l’attestato o l'equipollenza al CLA e inviarlo alla Segreteria Studenti - Carriere per l’inserimento dell’esame in carriera, tramite mail: carriere.scienze@ateneo.univr.it

Attenzione: agli studenti, che hanno conseguito il livello B2 d’inglese nelle loro carriere triennali, si sottolinea la necessità di sostituire il livello B2 d’inglese completo, previsto dal piano didattico, con il livello C1 informatizzato d’inglese oppure di acquisire altra competenza linguistica in una lingua comunitaria almeno di livello B1 completo.

3. Competenze trasversali

Scopri i percorsi formativi promossi dal TALC - Teaching and learning center dell'Ateneo, destinati agli studenti regolarmente iscritti all'anno accademico di erogazione del corso https://talc.univr.it/it/competenze-trasversali

Modalità di inserimento a libretto: non è previsto l'inserimento dell'insegnamento nel piano di studi. Solo in seguito all'ottenimento dell'Open Badge verranno automaticamente convalidati i CFU a libretto. La registrazione dei CFU in carriera non è istantanea, ma ci saranno da attendere dei tempi tecnici.  

4. Periodo di stage/tirocinio

Oltre ai CFU previsti dal piano di studi (verificare attentamente quanto indicato sul Regolamento Didattico): qui informazioni su come attivare lo stage. 

Verificare nel regolamento quali attività possono essere di tipologia D e quali di tipologia F.

Insegnamenti e altre attività che si possono inserire autonomamente a libretto

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.

Graduation

For schedules, administrative requirements and notices on graduation sessions, please refer to the Graduation Sessions - Science and Engineering service.

List of theses and work experience proposals

theses proposals Research area
Dinamiche della metilazione del DNA e loro contributo durante il processo di maturazione della bacca di vite. Various topics
Risposte trascrittomiche a sollecitazioni ambientali in vite Various topics
Studio delle basi genomico-funzionali del processo di embriogenesi somatica in vite Various topics

Attendance

As stated in point 25 of the Teaching Regulations for the A.Y. 2021/2022, attendance is not mandatory. However, professors may require students to attend lectures for a minimum of hours in order to be able to take the module exam, in which case the methods that will be used to check attendance will be explained at the beginning of the module. 
Please refer to the Crisis Unit's latest updates for the mode of teaching.

Career management


Area riservata studenti