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
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 2025/2026The 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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Due insegnamenti a scelta
2° Year It will be activated in the A.Y. 2025/2026
Modules | Credits | TAF | SSD |
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3 modules among the following
Modules | Credits | TAF | SSD |
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Due insegnamenti a scelta
Modules | Credits | TAF | SSD |
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3 modules among the following
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 (It will be activated in the A.Y. 2025/2026)
Teaching code
4S001403
Credits
6
Scientific Disciplinary Sector (SSD)
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
Learning objectives
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.
Educational offer 2024/2025
You can see the information sheet of this course delivered in a past academic year by clicking on one of the links below: