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 magistrale in Biotecnologie agro-alimentari - 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.

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

Food product development  (It will be activated in the A.Y. 2025/2026)

Teaching code

4S008246

Credits

6

Scientific Disciplinary Sector (SSD)

AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

Learning objectives

Aim of the course is to provide the students scientific knowledges and technical skills required to set up a new food product development process. The course requires basic knowledge of food chemistry, food microbiology and food processing and preservation technologies, as well as the ability to understand their interaction within a food product. Through frontal lessons, practical training and visit to food industries, the student will be guided to understand and use the principles of food product development, taking into account the technical, legal, economic and social aspects. The course comprises 5 CFU of frontal teaching and 1 CFU devoted to discussing and analyzing real case studies and to conducting technical visits to food production plants.

Educational offer 2024/2025

ATTENTION: The details of the course (teacher, program, exam methods, etc.) will be published in the academic year in which it will be activated.
You can see the information sheet of this course delivered in a past academic year by clicking on one of the links below: