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, 2024 | Jan 31, 2025 |
II semestre | Mar 3, 2025 | Jun 13, 2025 |
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.
Should you have any doubts or questions, please check the Enrollment FAQs
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 |
---|
2° Year It will be activated in the A.Y. 2025/2026
Modules | Credits | TAF | SSD |
---|
Modules | Credits | TAF | SSD |
---|
Modules | Credits | TAF | SSD |
---|
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.
Food chemistry, nutraceuticals and functional foods (2024/2025)
Teaching code
4S008242
Credits
6
Coordinator
Not yet assigned
Language
Italian
Scientific Disciplinary Sector (SSD)
CHIM/10 - FOOD CHEMISTRY
Courses Single
Authorized
The teaching is organized as follows:
teoria
Credits
5
Period
II semestre
Academic staff
Not yet assigned
laboratorio
Credits
1
Period
II semestre
Academic staff
Not yet assigned
Learning objectives
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.
Type D and Type F activities
Training offer being defined
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 soon also via the Univr app.
Graduation
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 theses and work experience 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 |
Attendance
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.