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.

A.A. 2020/2021

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.

Academic calendar

Course calendar

The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates. .

Definition of lesson periods
Period From To
I semestre Oct 1, 2020 Jan 29, 2021
I semestre - 3° anno Oct 26, 2020 Jan 29, 2021
II semestre Mar 1, 2021 Jun 11, 2021
Exam sessions
Session From To
Sessione invernale d'esame Feb 1, 2021 Feb 26, 2021
Sessione estiva d'esame Jun 14, 2021 Jul 30, 2021
Sessione autunnale d'esame Sep 1, 2021 Sep 30, 2021
Degree sessions
Session From To
Sessione di laurea estiva Jul 23, 2021 Jul 23, 2021
Sessione di laurea autunnale Oct 22, 2021 Oct 22, 2021
Sessione di laurea autunnale - Dicembre Dec 10, 2021 Dec 10, 2021
Sessione di laurea invernale Mar 18, 2022 Mar 18, 2022
Holidays
Period From To
Festa dell'Immacolata Dec 8, 2020 Dec 8, 2020
Vacanze Natalizie Dec 24, 2020 Jan 3, 2021
Vacanze Pasquali Apr 2, 2021 Apr 5, 2021
Festa del Santo Patrono May 21, 2021 May 21, 2021
Festa della Repubblica Jun 2, 2021 Jun 2, 2021
Vacanze Estive Aug 9, 2021 Aug 15, 2021

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.

Exam calendar

Should you have any doubts or questions, please check the Enrolment FAQs

Academic staff

A B C F G L M N O P S T U V Z

Assfalg Michael

michael.assfalg@univr.it +39 045 802 7949

Bazzani Claudia

claudia.bazzani@univr.it 0458028734

Begalli Diego

diego.begalli@univr.it +39 045 8028731

Bolzonella David

david.bolzonella@univr.it 045 802 7965

Boschi Federico

federico.boschi@univr.it +39 045 802 7816 - 7272 (lab.)

Capitello Roberta

roberta.capitello@univr.it 045 802 8488

Favati Fabio

fabio.favati@univr.it +39 045 802 7919

Felis Giovanna

giovanna.felis@univr.it +390456835627

Gaeta Davide Nicola Vincenzo

davide.gaeta@univr.it 045 683 5632

Gobbi Bruno

bruno.gobbi@univr.it

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

Lisanti Maria Tiziana

mariatiziana.lisanti@univr.it 0812532609

Meneghini Lorenzo

lorenzo.meneghini@univr.it

Mori Nicola

nicola.mori@univr.it 045 683 5628

Nardon Chiara

chiara.nardon@univr.it

Pandolfini Tiziana

tiziana.pandolfini@univr.it 045 802 7918

Pezzotti Mario

mario.pezzotti@univr.it +39045 802 7951

Piccinelli Fabio

fabio.piccinelli@univr.it +39 045 802 7097

Polverari Annalisa

annalisa.polverari@univr.it 045 8027064

Sidali Katia Laura

katialaura sidali@univr it 045 802 8592

Slaghenaufi Davide

davide.slaghenaufi@univr.it +39 045 683 5615

Tornielli Giovanni Battista

giovannibattista.tornielli@univr.it 045 6835623

Torriani Sandra

sandra.torriani@univr.it 045 802 7921

Ugliano Maurizio

maurizio.ugliano@univr.it 045 683 5626

Vandelle Elodie Genevieve Germaine

elodiegenevieve.vandelle@univr.it 0458027826

Varanini Zeno

zeno.varanini@univr.it 0458027830

Zamboni Anita

anita.zamboni@univr.it +39 045 8027901

Zapparoli Giacomo

giacomo.zapparoli@univr.it +390458027047

Zenoni Sara

sara.zenoni@univr.it 045 802 7941

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 enrolment year.

ModulesCreditsTAFSSD
12
A
(BIO/01 ,BIO/04)
6
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)
English B1 level
6
E
-
ModulesCreditsTAFSSD
15
B/C
(AGR/15)
12
B
(AGR/03)
Training
6
F
-
ModulesCreditsTAFSSD
12
B/C
(AGR/11 ,AGR/12)
12
B/C
(AGR/15)
Final exam
3
E
-

1° Year

ModulesCreditsTAFSSD
12
A
(BIO/01 ,BIO/04)
6
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)
English B1 level
6
E
-

2° Year

ModulesCreditsTAFSSD
15
B/C
(AGR/15)
12
B
(AGR/03)
Training
6
F
-

3° Year

ModulesCreditsTAFSSD
12
B/C
(AGR/11 ,AGR/12)
12
B/C
(AGR/15)
Final exam
3
E
-

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.




SPlacements in companies, public or private institutions and professional associations

Teaching code

4S003186

Credits

12

Coordinatore

Sandra Torriani

The teaching is organized as follows:

Microbiologia agraria

Credits

6

Period

See the unit page

Academic staff

See the unit page

Microbiologia enologica

Credits

6

Period

See the unit page

Academic staff

See the unit page

Learning outcomes

The aim of this course is to provide, across the two modules, detailed knowledge concerning:
- the structure, physiology, biochemistry, genetics and ecology of microorganisms, with a particular emphasis on those relevant for the viti-viniculture chain, with the aim of understanding the strategies for their growth and survival and how to avoid uncontrolled proliferation.
- the biotechnological aspects of fermentation and transformation of must and wine, and on the microbiological stability of the final product. These skills are of great importance to understand, manage, and optimize the activities of yeasts and bacteria in relation to the characteristics of the must and the wine to be obtained, as well as of the productive process applied.

Program

------------------------
MM: MICROBIOLOGIA AGRARIA
------------------------
------------------------ MM: Teoria ------------------------ Short history of microbiology. Introduction on identity and distribution of microrganisms in the vitiviniculture chain. The cell: general concepts, distinction between prokaryotes and eukaryotes. Morphology and cytology of the microbial cell. Structure and functions of the prokariotic cell: cell wall, capsule, flagella, cytoplasmic membrane, cytoplasm, organelles, ribosomes, reserve substances, bacterial genomes. The bacterial spore. Microbial nutrition. Cultivation techniques, selection and isolation techniques. Microorganisms and environment: responses to temperature variation, oxygen, pH and water activity. Microbial growth kinetics. Control of microorganisms by physical and chemical agents. Microbial metabolism. Aerobic and anaerobic respiration. The main fermentations. Genetics of microorganisms. Genetic information in bacteria: bacterial chromosome, plasmids and transposons. Mutations: selection and identification of mutants. Horizontal transfer of gene information between bacteria: transformation, conjugation, transduction. Production of bacterial recombinants. The viruses. Bacteriophages: lithic cycle and lysogenic cycle. Classification of micro-organisms. The concept of species. Traditional and molecular taxonomy. Groups of microorganisms. Techniques for the analysis of microbial diversity and their application in the study of ecosystems relevant for the viticulture and oenology. ------------------------ MM: Laboratorio ------------------------ The activities will include participation in the preparation of experiments, including safety instructions. Preparation of solutions and culture media, observation under a microscope, staining (e.g., Gram staining for bacteria), preparation of serial dilutions, plating on solid media to determine colony forming units of a microbial culture. Moreover, tests will be carried out to characterize microorganisms, such as the determination of the physiological profile (API tunnels), the verification of the ability to produce gas and the presence of catalase activity of isolates deriving from pure cultures of microrganisms.
------------------------
MM: MICROBIOLOGIA ENOLOGICA
------------------------
------------------------ MM: Teoria ------------------------ The microorganisms of oenological interest: yeasts and bacteria in winemaking. The yeasts: classification, metabolism, reproduction, genetics. The must as a substrate for microbial development. The alcoholic and malolactic fermentations. The principal and secondary products of fermentation. The lactic acid bacteria: definition and classification. The malolactic fermentation: effects on the sensory characteristics and the wholesomeness of wines. Other microorganisms of oenological interest: acetic acid bacteria and mould. Wine spoilage of microbial origin. Definition and characteristics of spoilage microorganisms. Production of biogenic amines, etilcarbammate and ochratoxin. Microbial ecology: the spontaneous fermentation of grape must. The controlled fermentations. Starter cultures of yeasts and malolactic bacteria for wine. Clonal selection of yeasts, genetic improvement, selection of technological and qualitative characteristics, autolytic capacity. Clonal selection of malolactic bacteria, selection of technological and qualitative characteristics. Use of microbial inoculants in oenology. Working conditions, induction / arrest of alcoholic fermentation. Microbial interactions and wine quality. Methods for the isolation, identification and technological characterization of yeasts and malolactic bacteria. Traditional methods. Direct and indirect rapid methods. Molecular techniques. ------------------------ MM: Laboratorio ------------------------ The aim of the laboratory is to provide the knowledge to the student the main techniques used for isolation and identification of yeasts and bacteria through assays based on morphological and physiological, and molecular assays. In detail, isolation using general purpose and differential media, applied microscopy, microbial analysis of wine yeasts/bacteria starters, physiological and technological tests, genetic typing, microvinification trials. ------------------------ MM: Laboratorio ------------------------ The aim of the laboratory is to provide the knowledge to the student the main techniques used for isolation and identification of yeasts and bacteria through assays based on morphological and physiological, and molecular assays. In detail, isolation using general purpose and differential media, applied microscopy, microbial analysis of wine yeasts/bacteria starters, physiological and technological tests, genetic typing, microvinification trials.

Examination Methods

------------------------
MM: MICROBIOLOGIA AGRARIA
------------------------
------------------------ MM: Teoria ------------------------ The exam aims to verify the skills and knowledge acquired in the context of the topics addressed during the lectures and laboratory activities. The verification of learning, both for attending students and non-attending students, will be carried out at the end of the module through an oral exam based on questions and excercises related to the laboratory experience. There will also be the possibility, for each student, to deliver, at the time of registering for the exam, a report on the practical exercises carried out in the laboratory; this report will be associated with a maximum score of 2 points. The exam in Agricultural and Oenological Microbiology must be considered passed if a score of at least 18 is reached in each of the two modules and the overall grade is determined as the arithmetic average of the evaluations obtained in each module. ------------------------ MM: Laboratorio ------------------------ ------------------------ MM: Laboratorio ------------------------
------------------------
MM: MICROBIOLOGIA ENOLOGICA
------------------------
------------------------ MM: Teoria ------------------------ The assessment of learning, for both attending and non-attending students, will be done at the end of the module through a written test of approximately 75 minutes, during which text books, notes, and other tools are not admitted. The test consists of 8 open questions for each of which a maximum score of 2 points will be assigned, and 20 multiple choice questions, each associated with a maximum of 1 point. The examination will be considered positive if at least 18 points will be assigned to the candidate. To gain access to the test, at least the previous day of the test, the candidate must submit a report on the practical activities carried out in the laboratory; this report will have a maximum score of 2 points. Scores higher than 31 will result in the "laude". It is possible to view the performed test and ask for clarification. In case the written test is not passed, or in case of sanitary emergency, the assessment of learning will be carried out with an oral exam which consists of three or four questions posed to each candidate. The exam lasts about 30 minutes. Both written and oral examinations are aimed to assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. Attendance to the practical activities is mandatory to be admitted to the examination. The course of Agricultural and Wine Microbiology will be considered positive if the score of at least 18 points will be reached in both the modules and the final score will derive from the arithmetic mean of the scores obtained in the two modules. ------------------------ MM: Laboratorio ------------------------ At the end of the practice lessons the student should be draw up a report on the activity carried out in laboratory. The manuscript will be discussed during the test. ------------------------ MM: Laboratorio ------------------------ At the end of the practice lessons the student should be draw up a report on the activity carried out in laboratory. The manuscript will be discussed during the test.

Bibliografia

Reference texts
Author Title Publishing house Year ISBN Notes
Gianni Dehò e Enrica Galli (a cura di) Biologia dei Microrganismi (Edizione 3) Casa Editrice Ambrosiana 2018 978-8-808-18623-2
Michael Madigan, John Martinko, Kelly Bender, Daniel Buckley, David Stahl BROCK Biologia dei microrganismi - Microbiologia generale, ambientale e industriale (Edizione 1) Pearson Italia 2016 889190094X
Suzzi G. & Tofalo R. Microbiologia enologica (Edizione 2) Edagricole 2018 978-88-506-5557-1

Type D and Type F activities

Le attività formative in ambito D o F comprendono gli insegnamenti impartiti presso l'Università di Verona o periodi di stage/tirocinio professionale.
Nella scelta delle attività di tipo D, gli studenti dovranno tener presente che in sede di approvazione si terrà conto della coerenza delle loro scelte con il progetto formativo del loro piano di studio e dell'adeguatezza delle motivazioni eventualmente fornite.

 

Primo semestre From 10/4/21 To 1/28/22
years Modules TAF Teacher
Cellar door wine tourism D Katia Laura Sidali (Coordinatore)
Wine marketing D Diego Begalli (Coordinatore)
Secondo semestre From 3/7/22 To 6/10/22
years Modules TAF Teacher
New Grapevine Breeding techniques D Sara Zenoni (Coordinatore)

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.

Gestione carriere


Graduation


Modalità di frequenza

Come riportato al punto 25 del Regolamento Didattico per l'A.A. 2021/2022, la frequenza è obbligatoria per le esercitazioni pratiche e di laboratorio, salvo diverse disposizione stabilite dal collegio didattico.

Further services

I servizi e le attività di orientamento sono pensati per fornire alle future matricole gli strumenti e le informazioni che consentano loro di compiere una scelta consapevole del corso di studi universitario.