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.
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.
1° Year
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2° Year activated in the A.Y. 2023/2024
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3° Year activated in the A.Y. 2024/2025
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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
Coordinator
Language
Italian
Courses Single
Authorized with reserve
The teaching is organized as follows:
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.
Prerequisites and basic notions
The student must have passed the exam in Food Chemistry,
Bibliography
Criteria for the composition of the final grade
The final result will be given by the weighted average of the results obtained in the two modules
