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.
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.
The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..
Definition of lesson periods
Oct 2, 2017
Jan 31, 2018
I sem - 3° anno
Oct 30, 2017
Jan 31, 2018
Mar 1, 2018
Jun 15, 2018
Sessione invernale d'esame
Feb 1, 2018
Feb 28, 2018
Sessione estiva d'esame
Jun 18, 2018
Jul 31, 2018
Sessione autunnale d'esame
Sep 3, 2018
Sep 28, 2018
Sessione estiva di laurea
Jul 20, 2018
Jul 20, 2018
Sessione autunnale di laurea
Nov 27, 2018
Nov 27, 2018
Sessione invernale di laurea
Mar 27, 2019
Mar 27, 2019
Dec 22, 2017
Jan 7, 2018
Mar 30, 2018
Apr 3, 2018
Patron Saint Day
May 21, 2018
May 21, 2018
Aug 6, 2018
Aug 19, 2018
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.
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.
Aim of the course is to provide the students with the basic knowledge related to wine packaging and conditioning, with a special emphasis on the relationships among container, closure and product. At the end of the course the students should be able to choose, according to the product category and characteristics, consumers’ requests and production costs, the most suitable conditioning procedure as well as the packaging so to ensure that the required quality and shelf-life of the products.
Through an active participation to the solution of practical case studies, the students will acquire the required knowledge and skills for the correct choice of suitable technical processes, containers and closures, as well as for the management of problems that may arise during the various steps of wine conditioning. Furthermore, participating to guided visits to wine production plants or to factories manufacturing equipment for the wine industries, the students will meet and discuss with technical specialists and will be able to realize the issues related to the real life on a production line.
The main issues related to conditioning and packaging of wine products: - Packaging materials: glass, PET, tetrapack, steel; technical characteristics and properties, advantages and disadvantages related to their utilization. - Bottle closures: natural and synthetic cork, metallic screw cap closures, crown caps, glass stoppers; technical characteristics and properties, advantages and disadvantages related to their utilization. - Cleaning and sanitation processes for wine containers: how and why. Choice and use of cleaning and sanitation chemicals, the role of water; CIP and COP technical choices. - Wine prefilling treatments: cooling, filtration technology, filtration index. - Filling of wine containers: description of the available equipment, properties, advantages and disadvantages, choice of the suitable equipment according to the product’s characteristics. - The use of heat shrink capsules, collars, labels: technical characteristics, equipment, advantages and disadvantages related to different labelling techniques. Besides the suggested textbooks, some study material might also be provided by the lecturer.
The exercise/practical part of the course will be devoted to solving real problems that may occur during the production. The students will be guided to find practical answers to the problems, therefore being obliged to have a global approach to the various issues and to take care of all the possible interactions that may occur within the various steps of the conditioning process and the product. Within this frame, students will also participate to guided visits to wine production plants or to factories manufacturing equipment for the wine industry.
Cultura e tecnica Enologica. Vol. 3 Stabilizzazione Imbottigliamento Vini Speciali
Bertoldi A., Galli A.
Igiene degli alimenti e HACCP. In accordo con le disposizioni del pacchetto igiene. Modelli applicativi
Mazzoleni V. (a cura di)
Il sughero manuale tecnico per il corretto utilizzo dei tappi Disponibile On line http://www.amorimcorkitalia.com/img/Manuale_Tecnico_per_il_corretto_utilizzo_dei_Tappi.pdf
Lucini officina d’arte grafica
I tappi sintetici in enologia
Mazzoleni V., Zironi R., Campisi B.
Manuale d’uso sulle tecniche di tappatura delle bottiglie di vino
Consorzio per l’AREA di ricerca scientifica e tecnologica di Trieste
Calà P. Sciullo A.
Materiali destinati al contatto con gli alimenti
Trattato di enologia vol I e II (Edizione 3)
Oral exam - Initially the student will be asked to discuss one of the topics of the course that he considered of the utmost interest. Afterwards, the lecturer will present a practical problem that may be faced in the real working life and will evaluate how the candidate will organize and utilize the scientific and technical skills acquired during the study to highlight a possible solution to the problem. In this way the student will be oriented to study for acquiring not a mere "theoretical knowledge" but a "practical" one. The student will be graded over a score of 30 points, being 18 the minimum score to pass the exam. No different evaluation modalities are planned for students who have attended or not the theoretical and/or the practical part of the course.
Students are not required to take a specific exam for the practical part of the course. However, the acquired knowledge and skills will be evaluated within the oral exam set for the theoretical part of the course, taking into account the students’ capability to adapt and use in the real productive world the acquired theoretical knowledge and skills.
Type D and Type F activities
Modules not yet included
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.
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.
As stated in point 25 of the Teaching Regulations for the A.Y. 2021/2022, attendance is mandatory for practical and laboratory activities, unless otherwise determined by the Teaching Committee.
Please refer to the Crisis Unit's latest updates for the mode of teaching.