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. 2024/2025 A.A. 2023/2024 A.A. 2022/2023 A.A. 2021/2022 A.A. 2020/2021 A.A. 2019/2020 A.A. 2018/2019 A.A. 2017/2018 A.A. 2016/2017 A.A. 2015/2016 A.A. 2014/2015 A.A. 2013/2014 A.A. 2012/2013 A.A. 2011/2012 A.A. 2010/2011 A.A. 2009/2010

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 Scienze e tecnologie viticole ed enologiche - Enrollment from 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.

1° Year

ModulesCreditsTAFSSD
12
A
BIO/01 ,BIO/04
9
A
CHIM/03
9
A
CHIM/06
6
C
AGR/01
6
A
FIS/07
6
A
INF/01 ,SECS-S/01
3
E
-
6
A
MAT/05

2° Year  activated in the A.Y. 2011/2012

ModulesCreditsTAFSSD
12
B
AGR/13
6
C
AGR/01
12
B
AGR/15
6
A
AGR/07
12
B
AGR/16
12
B
AGR/03

3° Year  activated in the A.Y. 2012/2013

ModulesCreditsTAFSSD
9
B
AGR/11 ,AGR/12
12
B
AGR/15
9
C
ING-IND/25
6
C
AGR/01
6
B
AGR/03
12
D
-
Altre attivita' formative
6
F
-
Prova finale
3
E
-
activated in the A.Y. 2011/2012
ModulesCreditsTAFSSD
12
B
AGR/13
6
C
AGR/01
12
B
AGR/15
6
A
AGR/07
12
B
AGR/16
12
B
AGR/03
activated in the A.Y. 2012/2013
ModulesCreditsTAFSSD
9
B
AGR/11 ,AGR/12
12
B
AGR/15
9
C
ING-IND/25
6
C
AGR/01
6
B
AGR/03
12
D
-
Altre attivita' formative
6
F
-
Prova finale
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.

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

Oenology I - OPERAZIONI UNITARIE  (2011/2012)

Teaching code

4S00138

Teacher

Barbara Simonato

Credits

3

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

Period

I semestre dal Oct 3, 2011 al Jan 31, 2012.

Seminars 0

To show the organization of the course that includes this module, follow this link:  Course organization

Learning outcomes

The aim of the course is to supply suitable knowledge on the main processes effected on the raw material for the food production. In particular, stabilisation and conservation processes and their effects on food quality are considered.

Program

Contents
Unit Operations in Food Technology. Outline on factors affecting food stability. Dimensions and Units. Conservation of mass and energy. Water in food and the concept of water activity.
Unit operations based on heat treatments: pasteurisation/sterilisation, blanching.
Unconventional thermal and non-thermal technologies: microwave, infrared heating, high pressures. Low temperatures technologies: refrigeration and freezing.
Unit operations for water removal of water: concentration and drying.
Separation: sedimentation, filtration, centrifugation and separation based supercritical fluid extraction.

Examination Methods

Written or oral examination.

Students with disabilities or specific learning disorders (SLD), who intend to request the adaptation of the exam, must follow the instructions given HERE