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
I semestre Oct 1, 2024 Jan 31, 2025
II semestre Mar 3, 2025 Jun 13, 2025
Exam sessions
Session From To
Sessione invernale Feb 3, 2025 Feb 28, 2025
Sessione estiva Jun 16, 2025 Jul 31, 2025
Sessione autunnale Sep 1, 2025 Sep 30, 2025
Degree sessions
Session From To
Sessione estiva Jul 16, 2025 Jul 16, 2025
Sessione autunnale Oct 15, 2025 Oct 15, 2025
Sessione invernale Mar 23, 2026 Mar 23, 2026
Holidays
Period From To
Tutti i Santi Nov 1, 2024 Nov 1, 2024
Festa dell'Immacolata Dec 8, 2024 Dec 8, 2024
Vacanze di Natale Dec 23, 2024 Jan 6, 2025
Vacanze di Pasqua Apr 18, 2025 Apr 21, 2025
Festa della Liberazione Apr 25, 2025 Apr 25, 2025
Festa del Lavoro May 1, 2025 May 1, 2025
Festa del Santo Patrono May 21, 2025 May 21, 2025
Festa della Repubblica Jun 2, 2025 Jun 2, 2025
Vacanze estive Aug 11, 2025 Aug 16, 2025

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 Enrollment FAQs

Academic staff

A B C D F G M P R S T V Z

Avesani Linda

symbol email linda.avesani@univr.it symbol phone-number +39 045 802 7839

Begalli Diego

symbol email diego.begalli@univr.it symbol phone-number 045 8028731

Bellin Diana

symbol email diana.bellin@univr.it symbol phone-number 045 802 7090

Bossi Alessandra Maria

symbol email alessandramaria.bossi@univr.it symbol phone-number 0458027946

Cazzaniga Stefano

symbol email stefano.cazzaniga@univr.it symbol phone-number +39 045 8027075

Commisso Mauro

symbol email mauro.commisso@univr.it symbol phone-number 0458027030

Dall'Osto Luca

symbol email luca.dallosto@univr.it symbol phone-number +39 045 802 7806

Favati Fabio

symbol email fabio.favati@univr.it symbol phone-number +39 045 802 7919

Felis Giovanna

symbol email giovanna.felis@univr.it symbol phone-number +390458425627

Furini Antonella

symbol email antonella.furini@univr.it symbol phone-number 045 802 7950; Lab: 045 802 7043

Guzzo Flavia

symbol email flavia.guzzo@univr.it symbol phone-number 045 802 7923

Molesini Barbara

symbol email barbara.molesini@univr.it symbol phone-number 045 802 7550

Pandolfini Tiziana

symbol email tiziana.pandolfini@univr.it symbol phone-number 045 802 7918

Rossato Marzia

symbol email marzia.rossato@univr.it symbol phone-number +39 045 802 7800

Sidali Katia Laura

symbol email katialaura sidali@univr it symbol phone-number 045 802 8592

Simonato Barbara

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

Torriani Sandra

symbol email sandra.torriani@univr.it symbol phone-number 045 802 7921

Vandelle Elodie Genevieve Germaine

symbol email elodiegenevieve.vandelle@univr.it symbol phone-number 0458027826

Varanini Zeno

symbol email zeno.varanini@univr.it symbol phone-number 0458027830

Vitulo Nicola

symbol email nicola.vitulo@univr.it symbol phone-number 0458027982

Zamboni Anita

symbol email anita.zamboni@univr.it symbol phone-number +39 045 8027901

Zapparoli Giacomo

symbol email giacomo.zapparoli@univr.it symbol phone-number +390458027047

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 enrollment year.

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

Coordinator

Sandra Torriani

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

Courses Single

Authorized with reserve

The teaching is organized as follows:

Food microbiology and traceability of microorganisms

Credits

5

Period

II semestre

Academic staff

Sandra Torriani

Food microbiology and traceability of microorganisms

Credits

1

Period

II semestre

Academic staff

Giacomo Zapparoli

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

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UL: 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.
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UL: laboratorio
------------------------
The aim of the laboratory is to demonstrate to the student 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

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UL: teoria
------------------------
Frontal lessons
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UL: laboratorio
------------------------
The laboratory will consist of group exercises, as well as lectures aimed at preparing practical activities and analyzing and discussing the results obtained.

Learning assessment procedures

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UL: teoria
------------------------
There are no ongoing tests. The exam for attending or non-attending students will consist of an oral assessment of the degree of learning achieved on the entire course program. To access the test it is necessary to deliver, at least one week before the exam, a report on the practical activities carried out in the laboratory. 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. The exam has a total duration of approximately 30 minutes. The final evaluation is expressed out of thirty.
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UL: laboratorio
------------------------
At the end of the practice lessons the student should be draw up a report on the activity carried out in laboratory. The manuscript will be discussed during the test.

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

Evaluation criteria

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UL: teoria
------------------------
The following criteria will be assessed: the ability to organize, present and discuss the chosen scientific article; the degree of learning achieved during the course program; any report on laboratory activity. In particular, the clarity of presentation and the property of specialized technical-scientific language will be considered.
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UL: laboratorio
------------------------
The main criteria for evaluating the report include:
- understanding of the topics covered during the exercises
- contextualization of the experiments
- precision in drafting the report

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

Italiano UL: teoria Italiano ------------------------ UL: laboratorio ------------------------

Sustainable Development Goals - SDGs

This initiative contributes to the achievement of the Sustainable Development Goals of the UN Agenda 2030. More information on sustainability
Acqua pulita e Igiene (GOAL 6) Industria, innovazione e infrastrutture (GOAL 9) Consumo e produzione responsabili (GOAL 12) Salute e benessere (GOAL 3)

Type D and Type F activities

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

Graduation

Deadlines and administrative fulfilments

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

Need to activate a thesis internship

For thesis-related internships, it is not always necessary to activate an internship through the Internship Office. For further information, please consult the dedicated document, which can be found in the 'Documents' section of the Internships and work orientation - Science e Engineering service.

Final examination regulations

List of thesis proposals

theses proposals Research area
Dinamiche della metilazione del DNA e loro contributo durante il processo di maturazione della bacca di vite. Various topics
Miglioramento del profilo nutrizionale e funzionale di sfarinati di cereali mediante fermentazione con batteri lattici 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 the Teaching Regulations for the A.Y. 2022/2023, 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. 
 


Career management


Student login and resources


Erasmus+ and other experiences abroad