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:
Laurea in Biotecnologie - Enrollment from 2025/2026The 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. 2014/2015
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3° Year activated in the A.Y. 2015/2016
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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.
Basics of Food Technology (2015/2016)
Teaching code
4S003255
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
The teaching is organized as follows:
teoria
laboratorio
Learning outcomes
The course provide students with the basic elements of knowledge about conservation and processing of foodstuff and specific knowledge about the quality and the nutritional properties of food.
Program
The course is focused to equip the student with the causes of food spoilage and the principles of food preservation, that are employed in developing methods for the shelf-life extension. This course will provide knowledge and understanding of various methods of heating, cooling, freezing and drying employed in food preservation. The emerging methods are also included.
The skills and knowledge developed during the course of this study is useful while working in processing/quality control/research and development field of a food industry.
In particular will be discussed the following topics:
Thermal processing of preservation (pasteurization, sterilization)
Cold Preservation (refrigeration, freezing)
Preservation by concentration and dehydration
Membrane separation
Non-thermal processes
Fermentation/preservation
Food labeling
Natural preservative
They will be also considered examples of foodstuff preparation
Bibliography
| Activity | Author | Title | Publishing house | Year | ISBN | Notes |
|---|---|---|---|---|---|---|
| teoria | P. Cappelli, V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 | 978-88-08-62123-8 | |
| teoria | R. P. Singh, D. R. Heldman | Principi di tecnologia alimentare (Edizione 1) | Ambrosiana | 2015 | 978-88-08-18746-8 | |
| laboratorio | P. Cappelli, V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 | 978-88-08-62123-8 | |
| laboratorio | R. P. Singh, D. R. Heldman | Principi di tecnologia alimentare (Edizione 1) | Ambrosiana | 2015 | 978-88-08-18746-8 |
Examination Methods
Written examination
