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


Artegiani Elisa

Assfalg Michael +39 045 802 7949

Bertoldi Mariarita 0458027671

Busti Fabiana +39 045 812 6633

Cazzoletti Lucia 045 8027656

Fiammengo Roberto 0458027038

Mazzali Gloria +39 045 807 3577

Nardon Chiara

Piccinelli Fabio +39 045 802 7097

Pietrobelli Angelo +39 045 812 7125

Pogliaghi Silvia 045 8425128

Romeo Alessandro +39 045 802 7974-7936; Lab: +39 045 802 7808

Verlato Giuseppe 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.

AGR/15 ,CHIM/08
1 module among the following
MED/12 ,MED/13 ,MED/14
1 module among the following
Final exam
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




Scientific Disciplinary Sector (SSD)


Learning objectives

The course aims to illustrate the action of drugs and active ingredients used in food supplementation on the basis of their chemical and physio-chemical characteristics and the approaches adopted for their preparation and purification.
Laboratory activities will be carried out in groups. The exercises will be perforemd in order to address some of the issues presented in the theoretical part. In particular, extractions will be made starting from some model products.

Examination methods:
Open written test
To pass the exam, students will have to demonstrate knowledge of the general aspects of pharmacokinetics, pharmacodynamics concerning drug structures and active ingredients present in foods and food supplements. They will also have to show knowledge of the structure-activity relationships, the interactions with the specific targets and the chemical-physical properties of the substances treated in the program. Students will have to demonstrate knowledge of the physio-chemical and technical fundamentals underlying the different extraction processes of the other components present in the food. Students must also demonstrate that they have understood the principles that guide the choice of a specific extraction method over another and which analytical methods can be applied for the analysis of extracted compounds. They must also have understood:
- the critical steps for the success of the analysis protocols and how the modulation of the process conditions can influence the result.
- how to present the processed data and their significance.

The course aims to provide the student with the knowledge and understanding of laboratory techniques to analyse the different components that make up foods and health products, both nutritious and undesired molecules or contaminants.
The laboratory part includes group experiences depending on the number of students. The experiences will allow the student to acquire knowledge and understanding at a practical level of some analytical approaches widely used for the determination of the parameters that describe the quality of some foods, such as the purity of an active ingredient, the presence of specific contaminants or unwanted substances.

Examination methods:
Open and multiple choice written test and including exercises and questions on the entire course program..
To pass the exam, students must demonstrate that they know:
- the physio-chemical principles underlying the analytical systems presented
- the basics of the operation of the instruments used for food analysis.
Students will have to demonstrate that they have understood which parameters must be measured and with which methods in order to be able to evaluate the quality of food both at a nutritional and regulatory level. In this regard, the student will have to use the skills acquired for the recognition of fraud and food adulteration.

To pass the exam, students must demonstrate knowledge of the theoretical bases of the analytical methods applied during the exercises and know how to perform the protocols presented independently. They must also have understood:
- the critical steps for the success of the analysis protocols
- how to present the processed data and the significance of the same.

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.

Area riservata studenti