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

ModulesCreditsTAFSSD
6
B
MED/49
6
A
BIO/10
9
A
CHIM/03
9
A
CHIM/06
6
A
BIO/09
6
A
FIS/07
6
B
MED/09
6
A
MED/01
English B1
4
E
-
3
F
-

2° Year  It will be activated in the A.Y. 2025/2026

ModulesCreditsTAFSSD
6
B
CHIM/01
6
B
CHIM/10
15
B
CHIM/08
9
B
BIO/14
9
B
BIO/19
12
B
CHIM/09

3° Year  It will be activated in the A.Y. 2026/2027

ModulesCreditsTAFSSD
6
C
BIO/01 ,BIO/11
9
C
AGR/01 ,SPS/07
9
C
AGR/15 ,CHIM/08
1 module between the following
9
C
MED/04 ,MED/16
9
C
MED/12 ,MED/13 ,MED/14
1 module among the following
6
C
MED/09
6
C
BIO/09 ,MED/06
6
C
MED/38
6
C
MED/35
Training
7
F
-
Final exam
4
E
-
It will be activated in the A.Y. 2026/2027
ModulesCreditsTAFSSD
6
C
BIO/01 ,BIO/11
9
C
AGR/01 ,SPS/07
9
C
AGR/15 ,CHIM/08
1 module between the following
9
C
MED/04 ,MED/16
9
C
MED/12 ,MED/13 ,MED/14
1 module among the following
6
C
MED/09
6
C
BIO/09 ,MED/06
6
C
MED/38
6
C
MED/35
Training
7
F
-
Final exam
4
E
-
Modules Credits TAF SSD
Between the years: 2°- 3°
12
D
-

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.

A Basic activities
B Characterizing activities
C Related or complementary activities
D Activities to be chosen by the student
E Final examination
F Other training activities
S Placements in companies, public or private institutions and professional associations

Food chemistry   (It will be activated in the A.Y. 2025/2026)

Teaching code

4S02768

Credits

6

Scientific Disciplinary Sector (SSD)

CHIM/10 - CHIMICA DEGLI ALIMENTI