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. 2017/2018
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3° Year activated in the A.Y. 2018/2019
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One course to be chosen among the following:One course to be chosen among the following:| Modules | Credits | TAF | SSD |
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One course to be chosen among the following:One course to be chosen among the following: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 (2018/2019)
Teaching code
4S003255
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
The teaching is organized as follows:
teoria
esercitazioni
Learning outcomes
The course provides students with the basic elements of knowledge about preservation and processing of foodstuff and specific understanding about the quality and the nutritional properties of food. At the end of the course the student should be able to understand the potential causes of alteration of the different foods and to identify conservation methods that will increase their shelf-life. The student will also have to demonstrate knowledge of the properties and process of preparation of some of the processed foodstuffs studied during the course.
Program
The course equips the student with the causes of food spoilage and the principles of foodstuff preservation employed by the food industry, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation.
• Thermal processes of preservation (pasteurization, sterilization);
• Low temperature preservation (refrigeration, freezing),
• Concentration and dehydration processes,
• High hydrostatic pressure;
• Irradiation;
• Smoking;
• Fermentation processes in food preservation;
• Natural preservatives;
Examples of preparation/processing of some foodstuff will be treated:
• Different kind of milk, yogurt, cheese, butter;
• Olive oil;
• Seed Oils;
• Margarine,
• Wheat, bread, pasta.
Bibliography
| Activity | Author | Title | Publishing house | Year | ISBN | Notes |
|---|---|---|---|---|---|---|
| teoria | C. Gigliotti & R. Verga | Biotecnologie Alimentari | Piccin | 2007 | ||
| teoria | P. Cappelli & V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 | ||
| teoria | R. P. Singh & D. R. Heldman | Principi di tecnologia Alimentare | Ambrosiana | 2015 | ||
| esercitazioni | P. Cappelli & V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 | ||
| esercitazioni | R. P. Singh & D. R. Heldman | Principi di tecnologia Alimentare | Ambrosiana | 2015 |
Examination Methods
The aim of the examination is to verify:
• the students’ knowledge on the topics treated during the course;
• the ability to connect the knowledge acquired to the productive reality.
The examination will consist of an oral interview that will pertain on the matters treated during the course and available on the recommended texts and on the material furnished by the teacher.
The procedure of the examination will be the same for the frequenting and the not frequenting students.
