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.

A.A. 2020/2021

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.

Academic calendar

Course calendar

The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..

Definition of lesson periods
Period From To
I semestre Oct 1, 2020 Jan 29, 2021
II semestre Mar 1, 2021 Jun 11, 2021
Exam sessions
Session From To
Sessione invernale d'esame Feb 1, 2021 Feb 26, 2021
Sessione estiva d'esame Jun 14, 2021 Jul 30, 2021
Sessione autunnale d'esame Sep 1, 2021 Sep 30, 2021
Degree sessions
Session From To
sessione estiva di laurea Jul 13, 2021 Jul 13, 2021
Sessione autunnale di laurea Oct 12, 2021 Oct 12, 2021
Sessione invernale di laurea Mar 10, 2022 Mar 10, 2022
Holidays
Period From To
Festa dell'Immacolata Dec 8, 2020 Dec 8, 2020
Vacanze Natalizie Dec 24, 2020 Jan 3, 2021
Epifania Jan 6, 2021 Jan 6, 2021
Vacanze Pasquali Apr 2, 2021 Apr 5, 2021
Festa del Santo Patrono May 21, 2021 May 21, 2021
Festa della Repubblica Jun 2, 2021 Jun 2, 2021
Vacanze estive Aug 9, 2021 Aug 15, 2021

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.

Exam calendar

Should you have any doubts or questions, please check the Enrolment FAQs

Academic staff

A B C D F G M P R S T V Z

Avesani Linda

linda.avesani@univr.it +39 045 802 7839

Begalli Diego

diego.begalli@univr.it +39 045 8028731

Bellin Diana

diana.bellin@univr.it 045 802 7090

Bossi Alessandra Maria

alessandramaria.bossi@univr.it 045 802 7946 (Studio) - 045 802 7833 (Laboratorio)

Commisso Mauro

mauro.commisso@univr.it 0458027078

Dall'Osto Luca

luca.dallosto@univr.it +39 045 802 7806

Favati Fabio

fabio.favati@univr.it +39 045 802 7919

Felis Giovanna

giovanna.felis@univr.it +390456835627

Furini Antonella

antonella.furini@univr.it 045 802 7950; Lab: 045 802 7043

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

Molesini Barbara

barbara.molesini@univr.it 045 802 7550

Pandolfini Tiziana

tiziana.pandolfini@univr.it 045 802 7918

Rossato Marzia

marzia.rossato@univr.it +39 045 802 7800

Sidali Katia Laura

katialaura sidali@univr it 045 802 8592

Simonato Barbara

barbara.simonato@univr.it +39 045 802 7832; Lab. 7960

Tornielli Giovanni Battista

giovannibattista.tornielli@univr.it 045 6835623

Torriani Sandra

sandra.torriani@univr.it 045 802 7921

Vandelle Elodie Genevieve Germaine

elodiegenevieve.vandelle@univr.it 0458027826

Varanini Zeno

zeno.varanini@univr.it 0458027830

Vitulo Nicola

nicola.vitulo@univr.it 0458027982

Zamboni Anita

anita.zamboni@univr.it +39 045 8027901

Zapparoli Giacomo

giacomo.zapparoli@univr.it +390458027047

Zoccatelli Gianni

gianni.zoccatelli@univr.it +39 045 802 7952

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 enrolment year.

Modules Credits TAF SSD
Between the years: 1°- 2°

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.




SPlacements in companies, public or private institutions and professional associations

Teaching code

4S001403

Credits

6

Coordinatore

Fabio Favati

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

Language

Italian

The teaching is organized as follows:

teoria

Credits

5

Period

I semestre

Academic staff

Fabio Favati

esercitazioni

Credits

1

Period

I semestre

Academic staff

Fabio Favati

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; • technical skills to set up and define the most appropriate technological processes and operations needed to achieve and optimize the quality characteristics of a food product; • basic knowledges about properties and characteristics of food packaging materials to select the most appropriate ones, taking into account the production process. The course comprises 5 CFU of frontal teaching and 1 CFU devoted to solving practical numerical exercises and to conducting technical visits to food production plants. 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; • technical skills to set up and define the most appropriate technological processes and operations needed to achieve and optimize the quality characteristics of a food product; • basic knowledges about properties and characteristics of food packaging materials to select the most appropriate ones, taking into account the production process. The course comprises 5 CFU of frontal teaching and 1 CFU devoted to solving practical numerical exercises and to conducting technical visits to food production plants.

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 - pasta, bread and bakery products; - chocolate products. The various production processes will be discussed in details with respect to food safety, commercial requirements and processing opportunities and limits. Besides the suggested books some reading material could be delivered to the students after the lessons. If possible specific seminars will be organized inviting professionals of the food industries.

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

Examination Methods

Afterwards, the lecturer 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. No different evaluation modalities are planned for students who have attended or not the theoretical and/or the practical part of the course.

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.

Bibliografia

Reference texts
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 4) Woodhead Publishing 2016 978-0-081-01907-8
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 Pompei C. Operazioni unitarie della tecnologia alimentare CEA 2009 978-8-808-18342-2
teoria R. P. Singh & D. R. Heldman Principi di tecnologia Alimentare Ambrosiana 2015
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 4) Woodhead Publishing 2016 978-0-081-01907-8
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 Pompei C. Operazioni unitarie della tecnologia alimentare CEA 2009 978-8-808-18342-2
esercitazioni R. P. Singh & D. R. Heldman Principi di tecnologia Alimentare Ambrosiana 2015

Type D and Type F activities

Le attività formative in ambito D o F comprendono gli insegnamenti impartiti presso l'Università di Verona o periodi di stage/tirocinio professionale.
Nella scelta delle attività di tipo D, gli studenti dovranno tener presente che in sede di approvazione si terrà conto della coerenza delle loro scelte con il progetto formativo del loro piano di studio e dell'adeguatezza delle motivazioni eventualmente fornite.

 

II semestre From 3/1/21 To 6/11/21
years Modules TAF Teacher
1° 2° Python programming language D Vittoria Cozza (Coordinatore)

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.

Graduation

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
Risposte trascrittomiche a sollecitazioni ambientali in vite Various topics
Studio delle basi genomico-funzionali del processo di embriogenesi somatica in vite Various topics

Gestione carriere


Attendance

As stated in point 25 of the Teaching Regulations for the A.Y. 2021/2022, 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. 
Please refer to the Crisis Unit's latest updates for the mode of teaching.

Further services

I servizi e le attività di orientamento sono pensati per fornire alle future matricole gli strumenti e le informazioni che consentano loro di compiere una scelta consapevole del corso di studi universitario.