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
This information is intended exclusively for students already enrolled in this course.If you are a new student interested in enrolling, you can find information about the course of study on the course page:
Bachelors' degree in Nutraceutical sciences and food health - Enrollment from 2026/2027The 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.
Pharmaceutical and technologies and legislation of functional foods - TECNOLOGIE PER LA PRODUZIONE DEI PRODOTTI SALUTISTICI (2023/2024)
Teaching code
4S010599
Teacher
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
CHIM/09 - PHARMACEUTICAL AND TECHNOLOGICAL APPLICATIONS OF CHEMISTRY
Period
2° Semestre dal Mar 1, 2024 al Jun 30, 2024.
Courses Single
Not Authorized
To show the organization of the course that includes this module, follow this link: Course organization
Program
Program: liquid disperse systems: • micromolecular (solutions) • colloidal (aggregation colloids, macromolecular colloids); • coarse (emulsions; suspensions) liquid preparations for oral use; extraction products; preparations for topical use; preservation and stabilization of health products; water for pharmaceutical use; solid preparations for oral use: powders, granules, capsules, tablets.
Didactic methods
Frontal lessons Frontal lessons held in the classroom on computer support (powerpoint files) provide basic knowledge on the characteristics and technical and biopharmaceutical requirements of the different pharmaceutical forms, on the raw materials used, on the formulation criteria, primary packaging and quality control of the preparations. During the lessons, learning is encouraged through continuous involvement of the students by discussing the implications of the proposed topics and concepts in professional practice.
Learning assessment procedures
The exam consists of an oral interview that focuses on the program covered. During the interview, the student is invited to address a general topic that is progressively required to be related to other specific topics; the student is therefore encouraged to develop with a critical spirit and independent judgment the application of the knowledge acquired on specific professional problems.
Evaluation criteria
a) completeness and level of depth of knowledge of the fundamental principles and standards of pharmaceutical technology and legislation. b) ability to coordinate the knowledge acquired in the management of professional activities in the context of health products. c) ability to apply, with autonomy of judgment, the skills acquired for the purpose of assuming responsibility in the exercise of the profession. d) appropriateness in the use of technical-scientific language as an unequivocal tool for professional communication. e) expressive/communicative ability in the correct form of the Italian language.
Exam language
Italiana
