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

A.A. 2026/2027 A.A. 2025/2026

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.

CURRICULUM TIPO:

1° Year 

ModulesCreditsTAFSSD
10
B
AGRI-07/A
10
B
AGRI-03/A ,AGRI-06/A
10
B
AGRI-05/A ,AGRI-05/B
7
B
AGRI-01/A
10
B
AGRI-01/A
8
C
AGRI-04/B ,AGRI-08/A
5
C
STAT-01/B

2° Year   It will be activated in the A.Y. 2027/2028

ModulesCreditsTAFSSD
Two modules among the following
10
C
AGRI-01/A
10
C
AGRI-01/A ,ECON-06/A
10
C
AGRI-01/A
Final exam
27
E
-
It will be activated in the A.Y. 2027/2028
ModulesCreditsTAFSSD
Two modules among the following
10
C
AGRI-01/A
10
C
AGRI-01/A ,ECON-06/A
10
C
AGRI-01/A
Final exam
27
E
-
Modules Credits TAF SSD
Between the years: 1°- 2°
Further activities
3
F
-
Between the years: 1°- 2°
10
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

Advanced biomolecular and chemical techniques applied to enological products  (It will be activated in the A.Y. 2027/2028)

Teaching code

4S004835

Credits

10

Scientific Disciplinary Sector (SSD)

 - 

Learning objectives

This course explores the analytical methods and instrumental approaches that can be used for the analysis of wine and grapes. The new analytical techniques available for characterizing the purity, safety and quality of wine and grapes will be described through relevant application examples. The basic principles that characterize each different technique will also be illustrated.
The aim of the course is to provide students with basic knowledge of modern and advanced instrumentation and sample preparation procedures that can be used to obtain information on the chemical composition of wine and grapes. To achieve this objective, laboratory activities are provided in which students will carry out experiments related to the use of benchtop instrumentation and innovative portable devices.
The course aims to provide the student suitable knowledge on topics concerning the utilization of rapid and specific molecular techniques to reduce the time needed for the detection and identification of microorganisms. Special attention will be dedicated to the construction and optimization of biosensors (optical and electrochemical), including possibilities for their infield utilization. For the obtainment of the goal laboratory trials have been scheduled