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
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 enrollment year.
1° Year
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2° Year activated in the A.Y. 2024/2025
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3° Year It will be activated in the A.Y. 2025/2026
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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.
Microorganisms for innovation and sustainability in the food sector (2024/2025)
Teaching code
4S010802
Credits
5
Coordinator
Language
Italian
Courses Single
Not Authorized
The teaching is organized as follows:
Learning objectives
1. Microorganisms for innovation and sustainability in the food sector
The course aims to provide advanced knowledge on pro-technological microorganisms (starters, adjunct cultures, protective cultures and probiotics) and the selection approaches for their application in the development of innovative products, with improved shelf life in a sustainability perspective (zero-waste).
This knowledge will be useful in understanding how to improve specific processes and products using microorganisms, making them more sustainable.
Examination Methods: In order to pass the exam, students must demonstrate that they have understood the process of selecting microorganisms and the experimental approaches that can define the effective applicability of microorganisms to improve processes and products.
2. Microbiology for innovation Laboratory
Students will increase knowledge about pro- technological microorganisms, learning further information and concepts. The laboratory experiences will be focused on:
- verification of the microbiological quality of preparations containing microorganisms
- selection of microorganisms for the development of prototypes of innovative and sustainable products (e.g., with the use of by-products).
Examination Methods: In order to pass the exam, students must know how to set up an experimental plan to evaluate the quality of a microbiological product and to select microorganisms for the development of innovative products.
Prerequisites and basic notions
Basic concepts and microbiological techniques, food microbiology.
Bibliography
Criteria for the composition of the final grade
The exam consists in the discussion of a project created and/or feasible in the laboratory concerning the use of microorganisms to achieve specific objectives of sustainability and innovation. The discussion will include the preparation of a presentation (eg powerpoint) of about 15 minutes and a subsequent discussion in relation to the contents of the course connected to it.
