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.

1° Year

ModulesCreditsTAFSSD
6
B
BIO/10
6
B
AGR/01
6
B
BIO/04
6
B
AGR/16
12
B/C
AGR/07 ,CHIM/01
6
C
BIO/18
One course to be chosen among the following
6
B
CHIM/10
6
B
AGR/16
One course to be chosen among the following
6
B
AGR/13
6
B
BIO/04
6
B
AGR/15

2° Year  activated in the A.Y. 2017/2018

ModulesCreditsTAFSSD
9
B
AGR/07
One course to be chosen among the following
6
B
AGR/16
6
B
AGR/07
One course to be chosen among the following
6
B
AGR/15
6
B
AGR/12
3
F
-
Other activitites
1
F
-
9
D
-
Prova finale
32
E
-
activated in the A.Y. 2017/2018
ModulesCreditsTAFSSD
9
B
AGR/07
One course to be chosen among the following
6
B
AGR/16
6
B
AGR/07
One course to be chosen among the following
6
B
AGR/15
6
B
AGR/12
3
F
-
Other activitites
1
F
-
9
D
-
Prova finale
32
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

Food chemistry (2016/2017)

Teaching code

4S02768

Credits

6

Coordinator

Gianni Zoccatelli

Language

Italian

Scientific Disciplinary Sector (SSD)

CHIM/10 - FOOD CHEMISTRY

MoodleMoodle Seminars 0

The teaching is organized as follows:

teoria

Credits

5

Period

II sem.

Academic staff

Gianni Zoccatelli

laboratorio

Credits

1

Period

II sem.

Academic staff

Gianni Zoccatelli

Learning outcomes

By assuming a basic knowledge of food chemistry, the course analyzes from a chemical and biological point of view a series of substances that could positively or negatively affect human health. Such substances can naturally be expressed in the raw materials or be contaminants and undergo modifications by food processing and storage. It will also be analyzed how processing can generate a variety of substances that can interact with the organism. The mechanisms by which all these substances will influence the well-being of humans will be studied by evaluating bioaccessibility and bioavailability of the same substances on a case-by-case basis and methodological approaches to assess these properties. Finally, different approaches and technologies for the stabilization of most nutraceutical molecules with the aim to produce enriched functional foods will be presented.

Program

Introduction to the course.
Plant raw material bioactives: carotenoids, glucosinolates, alkaloids, alfa amylase inhibitors, saponins, polyphenols (enzymatic browning). Contaminations: Mycotoxins and pesticides. Focus on the antioxidant potency of food molecules and techniques dedicated to its quantification.

Modifications induced by thermal processing.
General introductions.
Effects on starch, carotenoids, polyphenols.
Maillard reaction and production of advance glycated end-point products (AGEs). Effects of AGEs on human health.

Oxidation of lipids
During heating (frying)
During storage. approaches to predict oxidative stability

Contamination of food by heavy metals

Materials and articles intended to come into contact with food. Safety concerns and approaches to quantification

Fiber: definition and positive impact on human health

Micro and nano-encapsulation approaches for active molecules stabilization

Bibliography

Reference texts
Activity Author Title Publishing house Year ISBN Notes
teoria Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
teoria Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
teoria T.P. Coultate La chimica degli alimenti Zanichelli  
laboratorio Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
laboratorio Belitz HD, Grosch W, Schieberle P Food Chemistry Springer   978-3-540-69933-0
laboratorio T.P. Coultate La chimica degli alimenti Zanichelli  

Examination Methods

oral

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