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.
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.
Should you have any doubts or questions, please check the Enrolment FAQs
Academic staff
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.
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1° Year
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2° Year
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3° Year
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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.
Food product development (2024/2025)
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.
Further services
I servizi e le attività di orientamento sono pensati per fornire alle future matricole gli strumenti e le informazioni che consentano loro di compiere una scelta consapevole del corso di studi universitario.