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.

CURRICULUM TIPO:

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

Raw vegetable and animals materials  (2011/2012)

Teaching code

4S02769

Teacher

Giovanni Bandi

Coordinator

Giovanni Bandi

Credits

6

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

Period

II semestre dal Mar 1, 2012 al Jun 15, 2012.

Seminars 0

Learning outcomes

The specific objective of the course is to give the students detailed knowledge on raw materials
specifically related to industrial processes, namely on the chemical structure. The course will also
cover the principles of material analisys in order to determine the prerequisites of fair quality,
also related to potential applications based on bio- technologies aimed at quality
increase.

Program

Animal Origin Raw materials:
Meat, specifically beef, pig, poultry
Milk: composition and chemical/physical characteristics
Animal-origin fats: butter, lard, bacon
Eggs: Chemical composition
Top-lines on fish-origin products

Vegetal origin raw materials:
Cereals: Wheat, Rice, Maize, Barley, Oats; milling products
Vegetables with “green leaf”, tuber, taproot
Fruits: stone fruit, pome fruit, grape
Olive oil, seeds oil: classification and characteristics
Sucrose
Top-lines on Tea and Coffee

Examination Methods

oral interview

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