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

4S010609

Credits

9

Scientific Disciplinary Sector (SSD)

-

Learning objectives

1. PRINCIPLES OF FOOD TECHNOLOGY: the aim of the course is to provide the students with the basic knowledge of the unit operations involved in the industrial production of a food item. At the end of the course, the student shall be able to break up a productive process into the various subset of unit operations, evaluate and manage their operating parameters, as well as the effects on the raw materials and the final products. Starting from this knowledge, specific topics related to food processing and preservation problems will be dealt in more details, so that the students may get specific knowledge and skills necessary to produce safe and good foodstuffs.

Examination methods: The exam consists of a written verification of the level of knowledge on the course topics and the ability to apply the basic principles to specific cases
To pass the exam, students must demonstrate that they:
-have understood how to identify, choose and manage the various unit operations, which can be utilized in the industrial production of a food item
-know how to plan and optimize a food production process, respecting the food safety and quality aspects as requested by the market and by the pertinent mandatory legislation

2. NUTRACEUTIC: the course aims to provide the student with the basic knowledge related to the properties and characteristics of the main compounds that can promote human health and how these can be used for the preparation of food supplements and functional foods.

Examination methods: multiple choices and open written test
The students at the end of the course will have to demonstrate knowledge of
-the main nutraceuticals present in food, their mechanism of action and the methods for studying their biological activity in vitro and in vivo
-the role of nutraceutical compounds in the prevention of chronic/degenerative diseases.
They will also need to understand how these substances can interact with different food matrices and modulate their release and absorption.


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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