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..

For the year 2022/2023 No calendar yet available

Exam calendar

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 M N P R V

Artegiani Elisa

elisa.artegiani@univr.it

Assfalg Michael

michael.assfalg@univr.it +39 045 802 7949

Bertoldi Mariarita

mita.bertoldi@univr.it 0458027671

Busti Fabiana

fabiana.busti@univr.it +39 045 812 6633

Cazzoletti Lucia

lucia.cazzoletti@univr.it 045 8027656

Fiammengo Roberto

roberto.fiammengo@univr.it 0458027038

Mazzali Gloria

gloria.mazzali@aovr.veneto.it +39 045 807 3577

Nardon Chiara

chiara.nardon@univr.it

Piccinelli Fabio

fabio.piccinelli@univr.it +39 045 802 7097

Pietrobelli Angelo

angelo.pietrobelli@univr.it +39 045 812 7125

Pogliaghi Silvia

silvia.pogliaghi@univr.it 045 8425128

Romeo Alessandro

alessandro.romeo@univr.it +39 045 802 7974-7936; Lab: +39 045 802 7808

Verlato Giuseppe

giuseppe.verlato@univr.it 045 8027628

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.

ModulesCreditsTAFSSD
9
C
AGR/15 ,CHIM/08
1 module among the following
9
C
MED/12 ,MED/13 ,MED/14
1 module among the following
6
C
MED/35
Training
7
F
-
Final exam
4
E
-
Modules Credits TAF SSD
Between the years: 1°- 2°- 3°

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

4S010593

Credits

6

Scientific Disciplinary Sector (SSD)

CHIM/10 - CHIMICA DEGLI ALIMENTI

Learning objectives

The course aims to address General aspects of Food Chemistry, which relate to the different classes of substances that make up a food and how they interact with each other and are transformed by processing, starting from macro- and micro-nutrients, then passing to the molecules that characterize the organoleptic sphere. A substantial part will also cover the use of specific substances for technological purposes (eg food additives). The various topics will be tackled in order to highlight possible food security issues that are increasingly relevant to both the producer and the consumer. At the end of the course the student will be able to understand the rationale behind the composition of a food and will have the knowledge to analyze and evaluate the quality of the raw materials and the finished product according to the processing and conservation processes applied.
The laboratory experiences (1 credit) are designed to give the student an overview of the main techniques used to analyze the quality of some of the major classes of molecules present in food: carbohydrates, lipids, proteins and polyphenols.

Examination methods

To pass the exam, students (both attending and not attending the lectures) will have to demonstrate:
- To know the chemical characteristics of the different classes of substances that make up a food and the function that they have within the system
or the modifications that they undergo during processing and preservation
or the main approaches to their analysis
- know how to apply such knowledge in order to solve application problems
- within one week before the exam, the student must also send a report on the experiences seen in the laboratory that will be evaluated.

The test will be oral. The result of the report of the experimental part will contribute for 10% on the final vote.


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.

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