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.

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
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 estiva di laurea Jul 13, 2021 Jul 13, 2021
Sessione autunnale di laurea Oct 12, 2021 Oct 12, 2021
Sessione invernale di laurea Mar 10, 2022 Mar 10, 2022
Period From To
Festa dell'Immacolata Dec 8, 2020 Dec 8, 2020
Vacanze Natalizie Dec 24, 2020 Jan 3, 2021
Epifania Jan 6, 2021 Jan 6, 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 Enrollment FAQs

Academic staff


Avesani Linda

symbol email symbol phone-number +39 045 802 7839

Begalli Diego

symbol email symbol phone-number 045 8028731

Bellin Diana

symbol email symbol phone-number 045 802 7090

Bossi Alessandra Maria

symbol email symbol phone-number 0458027946

Commisso Mauro

symbol email symbol phone-number 0458027030

Cozza Vittoria

symbol email

Dall'Osto Luca

symbol email symbol phone-number +39 045 802 7806

Favati Fabio

symbol email symbol phone-number +39 045 802 7919

Felis Giovanna

symbol email symbol phone-number +390458425627

Furini Antonella

symbol email symbol phone-number 045 802 7950; Lab: 045 802 7043

Guzzo Flavia

symbol email symbol phone-number 045 802 7923

Molesini Barbara

symbol email symbol phone-number 045 802 7550

Pandolfini Tiziana

symbol email symbol phone-number 045 802 7918

Rossato Marzia

symbol email symbol phone-number +39 045 802 7800

Sidali Katia Laura

symbol email katialaura sidali@univr it symbol phone-number 045 802 8592

Simonato Barbara

symbol email symbol phone-number +39 045 802 7832; Lab. 7960

Tornielli Giovanni Battista

symbol email symbol phone-number 045 6835623

Torriani Sandra

symbol email symbol phone-number 045 802 7921

Vandelle Elodie Genevieve Germaine

symbol email symbol phone-number 0458027826

Varanini Zeno

symbol email symbol phone-number 0458027830

Vitulo Nicola

symbol email symbol phone-number 0458027982

Zamboni Anita

symbol email symbol phone-number +39 045 8027901

Zapparoli Giacomo

symbol email symbol phone-number +390458027047

Zoccatelli Gianni

symbol email symbol phone-number +39 045 802 7952

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.

Modules Credits TAF SSD
Between the years: 1°- 2°

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.

S Placements in companies, public or private institutions and professional associations

Teaching code






Scientific Disciplinary Sector (SSD)


The teaching is organized as follows:





II semestre

Academic staff

Gianni Zoccatelli





II semestre

Academic staff

Gianni Zoccatelli

Learning outcomes

Assuming a basic knowledge of food chemistry, the course aims to study the biological activity of a series of substances present in the diet that can positively or negatively influence human health. These substances can be naturally present in the raw materials (e.g. polyphenols, carotenoids, glucosinolates etc.) or be of exogenous origin (e.g. mycotoxins, heavy metals etc.). It will be analyzed in depth how the molecules are modified following the processes of transformation and preservation of food and how the latter are able to generate additional bioactive substances (e.g. acrylamide). The mechanisms of interaction between these molecules and the human organism will be investigated by evaluating case by case the bioaccessibility and the bioavailability of the same and the methodological approaches used to characterize their biological activity and their physico-chemical properties. Modern approaches and technologies for the stabilization (i.e. encapsulation) of nutraceutical molecules will then be studied in depth to produce enriched functional ingredients and foods. Space will also be given to the analysis of current legislation on labeling and nutritional and health claims. At the end of the course the student will be able to understand the complexity of the relationships between the chemical nature and the biological activity towards the human body of many of the substances present in our diet according to the processes of transformation and preservation of food. The student will have the knowledge to intervene with chemical and (bio) technological approaches in order to prevent or facilitate the chemical reactions that underlie the formation or modification of these substances in order to improve food safety and the technological, nutritional and healthy quality of foods, functional foods and food supplements.


The 5 credits will focus on the following topics:
• Introduction to the course. The quality
• Bioactive substances derived from vegetable raw materials: carotenoids, glucosinolates, alkaloids, phytates, glucosides, lectins, alpha amylase inhibitors, saponins, polyphenols.
• Food allergens: awareness and triggering mechanisms. Effects of transformation processes on the allergenicity of a food. Regulatory framework
• Contamination: Mycotoxins, pesticides, contamination by heavy metals. MOCA (materials and objects intended to come into contact with food): Safety and approaches to their characterization. Focus on the antioxidant capacity of diet molecules.
• Changes induced by thermal processes:
o General introduction
o Effects on starch, carotenoids, polyphenols
o The Maillard reaction and the production of Advanced glycation end-products (AGE). Effects of AGE on human health.
o Production of toxic compounds: acrylamide, polycyclic aromatic hydrocarbons, heterocyclic compounds.
• Lipid oxidation: technological effects and impact on human health
o During storage
o During heating (e.g. frying)
o Evaluation of the oxidative stability of food

• Fiber: definition and impact on human health
• Micro and nano-encapsulation approaches for the stabilization of bioactive molecules
• Deepening of the concepts of nutraceuticals and functional foods
o Examples of molecules of health interest: curcumin, astaxatin, monacolin, lipoic acid, plant phytosterols, Coenzyme Q10, omega 3.
o Legislation on nutritional and health claims
o Labeling legislation
Micro and nano-encapsulation approaches for active molecules stabilization

The proposed laboratories (1 credit) are designed to give the student an example of studying the biological activity of nutraceutical substances extracted from food sources (carotenoids) and to become familiar with encapsulation techniques by ionic gelation.


Reference texts
Activity Author Title Publishing house Year ISBN Notes
teoria Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon Antioxidants in food CRC Press 2001
teoria Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema Fennema's Food Chemistry (Food Science And Technology) (Edizione 4) CRC Press 2007
teoria Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
teoria Mannina, Daglia, Ritieni La chimica e gli alimenti: nutrienti e aspetti nutraceutici CEA 2019 8808184943
laboratorio AA.VV. Current Protocols in Food Analytical Chemistry John Wiley and Sons Inc. 2001

Examination Methods

To pass the exam students must demonstrate:
- To know the chemical characteristics and the mechanisms that underlie the biological activity of the various substances present in the diet presented during the course and the modifications that they undergo during the transformation and conservation
- to be able to apply this knowledge in order to improve food safety and the nutritional and technological quality of food by solving application problems

within one week before the exam, the student should send a report on one of the experiences seen in the laboratory that will be evaluated and could integrate the mark of the examination

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

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.


II semestre From 3/1/21 To 6/11/21
years Modules TAF Teacher
1° 2° Python programming language D Vittoria Cozza (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.


Deadlines and administrative fulfilments

For deadlines, administrative fulfilments and notices on graduation sessions, please refer to the Graduation Sessions - Science and Engineering service.

Need to activate a thesis internship

For thesis-related internships, it is not always necessary to activate an internship through the Internship Office. For further information, please consult the dedicated document, which can be found in the 'Documents' section of the Internships and work orientation - Science e Engineering service.

Final examination regulations

List of thesis proposals

theses proposals Research area
Dinamiche della metilazione del DNA e loro contributo durante il processo di maturazione della bacca di vite. Various topics
Miglioramento del profilo nutrizionale e funzionale di sfarinati di cereali mediante fermentazione con batteri lattici 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


As stated in the Teaching Regulations for the A.Y. 2022/2023, attendance is not mandatory. However, professors may require students to attend lectures for a minimum of hours in order to be able to take the module exam, in which case the methods that will be used to check attendance will be explained at the beginning of the module. 

Career management

Student login and resources

Erasmus+ and other experiences abroad