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.
Academic calendar
The academic calendar shows the deadlines and scheduled events that are relevant to students, teaching and technical-administrative staff of the University. Public holidays and University closures are also indicated. The academic year normally begins on 1 October each year and ends on 30 September of the following year.
Course calendar
The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..
Period | From | To |
---|---|---|
I semestre | Oct 1, 2019 | Jan 31, 2020 |
II semestre | Mar 2, 2020 | Jun 12, 2020 |
Session | From | To |
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Sessione invernale d'esame | Feb 3, 2020 | Feb 28, 2020 |
Sessione estiva d'esame | Jun 15, 2020 | Jul 31, 2020 |
Sessione autunnale d'esame | Sep 1, 2020 | Sep 30, 2020 |
Session | From | To |
---|---|---|
Sessione estiva di laurea | Jul 17, 2020 | Jul 17, 2020 |
Sessione autunnale di laurea | Oct 13, 2020 | Oct 13, 2020 |
Sessione autunnale di laurea - Dicembre | Dec 9, 2020 | Dec 9, 2020 |
Sessione invernale di laurea | Mar 10, 2021 | Mar 10, 2021 |
Period | From | To |
---|---|---|
Festa di Ognissanti | Nov 1, 2019 | Nov 1, 2019 |
Festa dell'Immacolata | Dec 8, 2019 | Dec 8, 2019 |
Vacanze di Natale | Dec 23, 2019 | Jan 6, 2020 |
Vacanze di Pasqua | Apr 10, 2020 | Apr 14, 2020 |
Festa della Liberazione | Apr 25, 2020 | Apr 25, 2020 |
Festa del lavoro | May 1, 2020 | May 1, 2020 |
Festa del Santo Patrono | May 21, 2020 | May 21, 2020 |
Festa della Repubblica | Jun 2, 2020 | Jun 2, 2020 |
Vacanze estive | Aug 10, 2020 | Aug 23, 2020 |
Exam calendar
Exam dates and rounds are managed by the relevant Science and Engineering Teaching and Student Services Unit.
To view all the exam sessions available, please use the Exam dashboard on ESSE3.
If you forgot your login details or have problems logging in, please contact the relevant IT HelpDesk, or check the login details recovery web page.
Academic staff
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
Modules | Credits | TAF | SSD |
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2° Year activated in the A.Y. 2020/2021
Modules | Credits | TAF | SSD |
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3° Year activated in the A.Y. 2021/2022
Modules | Credits | TAF | SSD |
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1 module to be chosen among the following
Modules | Credits | TAF | SSD |
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Modules | Credits | TAF | SSD |
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Modules | Credits | TAF | SSD |
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1 module 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.
Fundamentals of food chemistry (2021/2022)
Teaching code
4S003256
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
CHIM/10 - FOOD CHEMISTRY
The teaching is organized as follows:
teoria
laboratorio
Learning outcomes
The course aims to address General aspects of Food Chemistry, which relate to the different classes of substances that make up a food and how they interact with each other and are transformed by processing, starting from macro- and micro-nutrients, then passing to the molecules that characterize the organoleptic sphere. A substantial part will also cover the use of specific substances for technological purposes (eg food additives). The various topics will be tackled in order to highlight possible food security issues that are increasingly relevant to both the producer and the consumer. At the end of the course the student will be able to understand the rationale behind the composition of a food and will have the knowledge to analyze and evaluate the quality of the raw materials and the finished product according to the processing and conservation processes applied. The proposed laboratory experiences (1 credit) are designed to give the student an overview of the main techniques used to analyze the quality of some of the major classes of molecules present in food: carbohydrates, lipids, proteins and polyphenols.
Program
- Carbohydrates: mono, oligo and poly -saccharides in food. nutritional, organoleptic, functional. technological and nutritional effects of heat treatments, caramelization, Maillard reactions and Strecker.
- Lipids: nutritional, organoleptic, functional of the saponifiable and unsaponifiable fractions. The emulsions. Phenomena of lipid degradation: auto-oxidation and rancidity.
- Amino acids, peptides and proteins: organoleptic nutritional properties, functional. Protein degradation due to the technological processes. seed storage proteins: wheat. Meat protein.
- Polyphenols: chemistry and classification; antioxidant and biological activity potential. Enzymatic browning
- Vitamins. Physiology of absorption and nutrition issues. Effects of technological treatments on vitamins. biological activity and bioavailability. Overview of the salient features for each vitamin.
- Food additives and processing aids. Legislation, issues related to the possible toxicity, cases and operating limits. Insight: dyes, preservatives, antioxidants, sweeteners, fat mimetics
- Sensory aspects of food chemistry: color, taste and aroma.
- Highlights on contaminants and undesired substances
Bibliography
Examination Methods
To pass the exam, students (both attending and not attending the lectures) will have to demonstrate:
- To know the chemical characteristics of the different classes of substances that make up a food and the function that they have within the system
or the modifications that they undergo during processing and preservation
or the main approaches to their analysis
- know how to apply such knowledge in order to solve application problems
- within one week before the exam, the student must also send a report on the experiences seen in the laboratory that will be evaluated.
The test will be oral. The result of the report of the experimental part will contribute for 10% on the final vote.
Type D and Type F activities
years | Modules | TAF | Teacher |
---|---|---|---|
3° | Python programming language | D |
Maurizio Boscaini
(Coordinator)
|
3° | Model organism in biotechnology research | D |
Andrea Vettori
(Coordinator)
|
years | Modules | TAF | Teacher |
---|---|---|---|
3° | LaTeX Language | D |
Enrico Gregorio
(Coordinator)
|
Career prospects
Module/Programme news
News for students
There you will find information, resources and services useful during your time at the University (Student’s exam record, your study plan on ESSE3, Distance Learning courses, university email account, office forms, administrative procedures, etc.). You can log into MyUnivr with your GIA login details: only in this way will you be able to receive notification of all the notices from your teachers and your secretariat via email and also via the Univr app.
Graduation
List of thesis proposals
theses proposals | Research area |
---|---|
Studio delle proprietà di luminescenza di lantanidi in matrici proteiche | Synthetic Chemistry and Materials: Materials synthesis, structure-properties relations, functional and advanced materials, molecular architecture, organic chemistry - Colloid chemistry |
Multifunctional organic-inorganic hybrid nanomaterials for applications in Biotechnology and Green Chemistry | Synthetic Chemistry and Materials: Materials synthesis, structure-properties relations, functional and advanced materials, molecular architecture, organic chemistry - New materials: oxides, alloys, composite, organic-inorganic hybrid, nanoparticles |
Dinamiche della metilazione del DNA e loro contributo durante il processo di maturazione della bacca di vite. | Various topics |
Il problema della donazione degli organi | Various topics |
Risposte trascrittomiche a sollecitazioni ambientali in vite | Various topics |
Studio delle basi genomico-funzionali del processo di embriogenesi somatica in vite | Various topics |
Attendance modes and venues
As stated in the Didactic Regulations, there is no generalised obligation of attendance. Individual lecturers are, however, free to require a minimum number of hours of attendance for eligibilitỳ for the profit exam of the teaching they teach. In such cases, attendance of teaching activities is monitored in accordance with procedures communicated in advance to students.
Part-time enrolment is permitted. Find out more on the Part-time enrolment possibilities page.
The course's teaching activities take place in the Science and Engineering area, which is composed of the buildings of Ca‘ Vignal 1, Ca’ Vignal 2, Ca' Vignal 3 and Piramide, located in the Borgo Roma cluster, and Villa Lebrecht and Villa Eugenia located in the San Floriano di Valpolicella cluster.
Lectures are held in the classrooms of Ca‘ Vignal 1, Ca’ Vignal 2 and Ca' Vignal 3, while practical exercises take place in the teaching laboratories dedicated to the various activities.