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 processing and preservation technologies (2023/2024)
Teaching code
4S001403
Credits
6
Coordinator
Language
Italian
Courses Single
Not Authorized
The teaching is organized as follows:
Learning objectives
1. Food processing and preservation technologies
The aim of the course is to provide the students with the capability to have an integrated vision of the problems and interactions existing among raw materials, transformation processes, packaging and sensory characteristics in a food item, keeping also into account the sustainability aspects. Students will be able to adequately choose how to proceed in the production of a given foodstuff capable of satisfying the consumers hedonic and economic requests, but at the same time respecting the quality, also nutritional, and safety requirements.
Examination Methods: In order to pass the exam, students should show the capability of understanding the correct way to approach a food production process, and how to manage the various technical, quality and legal aspects, including process sustainability.
2. Food Product Design Laboratory
The aim of the laboratory is to enable students to gain knowledge about the food product development process of a given food item, taking also into account sustainability issues also defining ingredients, production processes and total quality.
The students will also face the issues related to carrying out the sensory evaluation of the products, a fundamental tool to understand whether or not a given food product may be successful in the market
Examination Methods: In order to pass the exam, students should show the capability of correctly planning the food product development process in all the various steps, as well as its managing.
Prerequisites and basic notions
The student is required to have knowledge of Chemistry and Unit operations in food technologies
Bibliography
Criteria for the composition of the final grade
The final grade will be given in thirtieths (minimum passing grade is 18/30).
