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 sem. | Oct 1, 2014 | Jan 30, 2015 |
II sem. | Mar 2, 2015 | Jun 12, 2015 |
Session | From | To |
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Sessione straordinaria appelli d'esame | Feb 2, 2015 | Feb 27, 2015 |
Sessione estiva appelli d'esame | Jun 15, 2015 | Jul 31, 2015 |
Sessione autunnale appelli d'esame | Sep 1, 2015 | Sep 30, 2015 |
Session | From | To |
---|---|---|
Sessione autunnale appello di laurea 2014 | Oct 24, 2014 | Oct 24, 2014 |
Sessione invernale appello di laurea 2015 | Mar 12, 2015 | Mar 12, 2015 |
Sessione estiva appello di laurea 2015 | Jul 22, 2015 | Jul 22, 2015 |
Sessione autunnale appello di laurea 2015 | Oct 23, 2015 | Oct 23, 2015 |
Sessione invernale appello di laurea 2016 | Mar 10, 2016 | Mar 10, 2016 |
Period | From | To |
---|---|---|
Vacanze di Natale | Dec 22, 2014 | Jan 6, 2015 |
Vacanze di Pasqua | Apr 2, 2015 | Apr 7, 2015 |
Ricorrenza del Santo Patrono | May 21, 2015 | May 21, 2015 |
Vacanze estive | Aug 10, 2015 | Aug 16, 2015 |
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.
Academic staff
Cecchi Franco
franco.cecchi@univr.it 045 802 7964 - 7965Fatone Francesco
francesco.fatone@univr.it 045 802 7965Vallini Giovanni
giovanni.vallini@univr.it 045 802 7098; studio dottorandi: 045 802 7095Study 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 |
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2° Year activated in the A.Y. 2015/2016
Modules | Credits | TAF | SSD |
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Modules | Credits | TAF | SSD |
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Modules | Credits | TAF | SSD |
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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 processing and preservation technologies (2015/2016)
Teaching code
4S001403
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
The teaching is organized as follows:
teoria
esercitazioni
Learning outcomes
The course is focused on the problematics and interactions among product, process, storage and packaging within the production processes of the food industry. Aim of the course is to provide the students: • basic knowledges and skills to understand how to deal with the food production problematics. In particular the teaching will focus on the interaction between the raw materials (ingredients) and the various production steps, in order to obtain a final product respecting the required technical, safety and commercial characteristics; • technical skills to set up the appropriate technological processes in order to reach and optimize the requested qualitative characteristics of a food product; • basic knowledges about properties and characteristics of food packaging materials in order to select the most appropriate taking into account the production process, the requested shelf-life, safety issues and costs. In order to reach the set goals, specific case-studies will be discussed during the teaching so that the students will acquire a thorough vision of real food production processes. With this aim specific visits to food industries will be organized.
Through an active participation to the practical numerical exercises, students will acquire the required knowledge and skills for developing and managing a food product process. Furthermore, participating to guided visits to food production plants or to factories manufacturing equipment for the food industries, the students will meet and discuss with technical specialists and will be able to face the problems related to the management of the production processes and also of their scale-up.
Program
Food products characteristics: safety, technical and commercial characteristic – how and why. The practical approach to the production of a food item: row material-process-product, interaction and limits. Food preservation, theoretical and practical approach; available technologies, potential applications and limits. Basic elements of food packaging. Basics of food legislation. Detailed description of selected case-studies: fruit and vegetable products; eggs and egg products; fish products; bread and bakery products; pasta, chocolate products; dairy and milk products. The various production processes will be discussed in details with respect to food safety, commercial requirements and processing opportunities and limits. Practical work will be related to the solution of technical issues while technical visits to food processing plant will be also organized. If possible specific seminars will be organized inviting professionals of the food industries. Besides the suggested working texts some reading material could be delivered to the students after the lessons.
Students will be guided to solve real problems of food product development that may occur in the food industry and will be guided to find practical answers by also solving numerical exercises. This will oblige the students to have a global approach to the various issues and to take care of all the possible interactions that may occur among the different components of the raw materials and the various production steps, including the packaging one. Within this frame, students will also participate to guided visits to food production plants or to factories manufacturing equipment for the food industry
Bibliography
Activity | Author | Title | Publishing house | Year | ISBN | Notes |
---|---|---|---|---|---|---|
teoria | Gobbetti M., Corsetti A. | Biotecnologia dei prodotti lievitati da forno | CEA | 2009 | 978-8-808-18121-3 | |
teoria | Fellows P.J. | Food Processing Technology: Principles and Practice (Edizione 3) | Woodhead Publishing | 2009 | 978-1-845-69216-2 | |
teoria | Pompei C. | La trasformazione industriale di frutta ed ortaggi. Tecnologie per la produzione di conserve e semiconserve vegetali | Edagricole-New Business Media | 2010 | 978-8-850-65138-2 | |
teoria | Calà P. Sciullo A. | Materiali destinati al contatto con gli alimenti | Chiriotti Editore | 2006 | 88-85022-97-9 | |
teoria | P. Cappelli, V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 | 978-88-08-62123-8 | |
teoria | G. Quaglia | Scienza e tecnologia degli alimenti | Chiriotti | 1992 | 9788885022430 | |
esercitazioni | Gobbetti M., Corsetti A. | Biotecnologia dei prodotti lievitati da forno | CEA | 2009 | 978-8-808-18121-3 | |
esercitazioni | Fellows P.J. | Food Processing Technology: Principles and Practice (Edizione 3) | Woodhead Publishing | 2009 | 978-1-845-69216-2 | |
esercitazioni | Pompei C. | La trasformazione industriale di frutta ed ortaggi. Tecnologie per la produzione di conserve e semiconserve vegetali | Edagricole-New Business Media | 2010 | 978-8-850-65138-2 | |
esercitazioni | Calà P. Sciullo A. | Materiali destinati al contatto con gli alimenti | Chiriotti Editore | 2006 | 88-85022-97-9 | |
esercitazioni | P. Cappelli, V. Vannucchi | Principi di chimica degli alimenti | Zanichelli | 2015 | 978-88-08-62123-8 | |
esercitazioni | G. Quaglia | Scienza e tecnologia degli alimenti | Chiriotti | 1992 | 9788885022430 |
Examination Methods
Oral exam - Initially the student will be asked to discuss one of the topics of the course that he considered of the utmost interest. Afterwards, the teacher will present a practical problem that may be faced in the real working life and will evaluate how the candidate will organize and utilize the scientific and technical skills acquired during the study to highlight a possible solution to the problem. In this way the student will be oriented to study for acquiring not a mere "theoretical knowledge" but a "practical" one. The student will be graded over a score of 30 points, being 18 the minimum score to pass the exam.
Students are not required to take a specific exam for the practical part of the course. However, the acquired knowledge and skills will be evaluated within the oral exam set for the theoretical part of the course, taking into account the students’ capability to adapt and use in the real productive world the acquired theoretical knowledge and skills.
Type D and Type F activities
Modules not yet included
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.
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 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 |
Attendance modes and venues
As stated in the Didactic Regulations, there is no generalised obligation of attendance. Individual lecturers are, however, free to require a minimum number of hours of attendance for eligibilitỳ for the profit exam of the teaching they teach. In such cases, attendance of teaching activities is monitored in accordance with procedures communicated in advance to students.
Part-time enrolment is permitted. Find out more on the Part-time enrolment possibilities page.
The course's teaching activities take place in the Science and Engineering area, which is composed of the buildings of Ca‘ Vignal 1, Ca’ Vignal 2, Ca' Vignal 3 and Piramide, located in the Borgo Roma cluster, and Villa Lebrecht and Villa Eugenia located in the San Floriano di Valpolicella cluster.
Lectures are held in the classrooms of Ca‘ Vignal 1, Ca’ Vignal 2 and Ca' Vignal 3, while practical exercises take place in the teaching laboratories dedicated to the various activities.