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.

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
Primo semestre Oct 3, 2022 Jan 27, 2023
Secondo semestre Mar 6, 2023 Jun 16, 2023
Exam sessions
Session From To
Sessione invernale d'esame Jan 30, 2023 Mar 3, 2023
Sessione estiva d'esame Jun 19, 2023 Jul 31, 2023
Sessione autunnale d'esame Sep 4, 2023 Sep 29, 2023
Degree sessions
Session From To
sessione estiva di laurea Jul 14, 2023 Jul 14, 2023
Sessione autunnale di laurea Oct 10, 2023 Oct 10, 2023
Sessione invernale di laurea Mar 7, 2024 Mar 7, 2024
Holidays
Period From To
Tutti i Santi Nov 1, 2022 Nov 1, 2022
Ponte dell'Immacolata Concezione Dec 8, 2022 Dec 9, 2022
Vacanze natalizie Dec 24, 2022 Jan 8, 2023
Vacanze di Pasqua Apr 7, 2023 Apr 10, 2023
Festa della Liberazione Apr 24, 2023 Apr 25, 2023
Festa del lavoro May 1, 2023 May 1, 2023
Festa del Santo Patrono May 21, 2023 May 21, 2023
Festa della Repubblica Jun 2, 2023 Jun 2, 2023
Chiusura estiva Aug 14, 2023 Aug 19, 2023

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

symbol email linda.avesani@univr.it symbol phone-number +39 045 802 7839

Bassi Roberto

symbol email roberto.bassi@univr.it symbol phone-number 045 802 7916; Lab: 045 802 7915

Begalli Diego

symbol email diego.begalli@univr.it symbol phone-number +39 045 8028491

Bellin Diana

symbol email diana.bellin@univr.it symbol phone-number 045 802 7090

Bossi Alessandra Maria

symbol email alessandramaria.bossi@univr.it symbol phone-number 045 802 7946 (Studio) - 045 802 7833 (Laboratorio)

Commisso Mauro

symbol email mauro.commisso@univr.it symbol phone-number 0458027078

Dall'Osto Luca

symbol email luca.dallosto@univr.it symbol phone-number +39 045 802 7806

Favati Fabio

symbol email fabio.favati@univr.it symbol phone-number +39 045 802 7919

Felis Giovanna

symbol email giovanna.felis@univr.it symbol phone-number +390456835627

Furini Antonella

symbol email antonella.furini@univr.it symbol phone-number 045 802 7950; Lab: 045 802 7043

Guzzo Flavia

symbol email flavia.guzzo@univr.it symbol phone-number 045 802 7923

Molesini Barbara

symbol email barbara.molesini@univr.it symbol phone-number 045 802 7550

Pandolfini Tiziana

symbol email tiziana.pandolfini@univr.it symbol phone-number 045 802 7918

Rossato Marzia

symbol email marzia.rossato@univr.it symbol phone-number +39 045 802 7800

Salvetti Elisa

symbol email elisa.salvetti@univr.it symbol phone-number +39 045 8027917

Sidali Katia Laura

symbol email katialaura sidali@univr it symbol phone-number 045 802 8592

Simonato Barbara

symbol email barbara.simonato@univr.it symbol phone-number +39 045 802 7832; Lab. 7960

Tornielli Giovanni Battista

symbol email giovannibattista.tornielli@univr.it symbol phone-number 045 6835623

Torriani Sandra

symbol email sandra.torriani@univr.it symbol phone-number 045 802 7921

Vandelle Elodie Genevieve Germaine

symbol email elodiegenevieve.vandelle@univr.it symbol phone-number 0458027826

Varanini Zeno

symbol email zeno.varanini@univr.it symbol phone-number 0458027830

Vitulo Nicola

symbol email nicola.vitulo@univr.it symbol phone-number 0458027982

Zamboni Anita

symbol email anita.zamboni@univr.it symbol phone-number +39 045 8027901

Zapparoli Giacomo

symbol email giacomo.zapparoli@univr.it symbol phone-number +390458027047

Zoccatelli Gianni

symbol email gianni.zoccatelli@univr.it symbol phone-number +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.




S Placements in companies, public or private institutions and professional associations

Teaching code

4S008242

Credits

6

Coordinatore

Gianni Zoccatelli

Language

Italian

Scientific Disciplinary Sector (SSD)

CHIM/10 - FOOD CHEMISTRY

The teaching is organized as follows:

teoria

Credits

5

Period

Secondo semestre

Academic staff

Gianni Zoccatelli

laboratorio

Credits

1

Period

Secondo semestre

Academic staff

Gianni Zoccatelli

Learning objectives

Assuming a basic knowledge of food chemistry, the course aims to study the biological activity of a series of substances present in the diet that can positively or negatively influence human health. These substances can be naturally present in the raw materials (e.g. polyphenols, carotenoids, glucosinolates etc.) or be of exogenous origin (e.g. mycotoxins, heavy metals etc.). It will be analyzed in depth how the molecules are modified following the processes of transformation and preservation of food and how the latter are able to generate additional bioactive substances (e.g. acrylamide). The mechanisms of interaction between these molecules and the human organism will be investigated by evaluating case by case the bioaccessibility and the bioavailability of the same and the methodological approaches used to characterize their biological activity and their physico-chemical properties. Modern approaches and technologies for the stabilization (i.e. encapsulation) of nutraceutical molecules will then be studied in depth to produce enriched functional ingredients and foods. Space will also be given to the analysis of current legislation on labeling and nutritional and health claims. At the end of the course the student will be able to understand the complexity of the relationships between the chemical nature and the biological activity towards the human body of many of the substances present in our diet according to the processes of transformation and preservation of food. The student will have the knowledge to intervene with chemical and (bio) technological approaches in order to prevent or facilitate the chemical reactions that underlie the formation or modification of these substances in order to improve food safety and the technological, nutritional and healthy quality of foods, functional foods and food supplements.

Prerequisites and basic notions

Basic knowledge of food chemistry is recommended (but not compulsory) for attending the course. On the other hand, the knowledge of inorganic and organic chemistry is fundamental.

Program

• introduction to the course. Definition of food chemistry, Nutraceuticals and functional foods. • Nutrients and needs • Introduction to legislation on food and supplements, FSG and novel foods • Concept of authentication and traceability. Norms on labeling and nutritional and health claims • Glucides and Maillard reaction. Effects of Advance glycation End-products (AGE) on the organism. • Dietary fiber, classification and biological effects. • Lipids: chemistry of fatty acids, triglycerides and phospholipids. Unsaponifiable fraction • Lipid oxidation, mechanism and effect of temperature (deep frying). Effect of the intake of oxidized oils on the organism. • Evaluation of the oxidative stability of foods. • Introduction to proteins, amino acid chemistry. • Modifications of proteins induced by transformation processes, nutritional properties of proteins. Sources of protein. • Bioaccessibility and bioavailability, and methods for their determination: simulated digestions, tests on CaCo2 cells. • Notes on biotransformation • Bioactive molecules of plant origin in the diet: glucosinolates, cyanogenic glycosides, saponins, phytates, amylase inhibitors, coumarins. • Carotenoids: classification, biological properties • Polyphenols: classification and description of the antioxidant power • Methods of analysis of the antioxidant potential. • Micro and nano-encapsulation approaches for the stabilization of bioactive molecules • Effects of transformation processes on nutrients and generation of toxic compounds (acrylamide, polycyclic aromatic hydrocarbons, heterocyclic compounds). • Undesirable substances deriving from raw materials or contaminations: food allergens, mycotoxins, pesticides, heavy metals • Materials in contact with food (MOCA): definition and evaluation of safety.

Laboratory
The laboratories are designed to offer the student an in-depth experience on the encapsulation of carotenoids, analyzing the characteristics of the product obtained, the bioaccessibility of the encapsulated molecules and their antioxidant potential.

Bibliography

Visualizza la bibliografia con Leganto, strumento che il Sistema Bibliotecario mette a disposizione per recuperare i testi in programma d'esame in modo semplice e innovativo.

Didactic methods

The students will be divided into groups of 2-3 people and will have a dedicated instrumental equipment for the execution of all the planned experiments. Attendance of at least 75% of the workshops is required.

Learning assessment procedures

The exam consists of an oral question lasting about 20-30 minutes for both attending and non-attending students, whose subject is topics covered in the frontal and laboratory teaching part. There are no intermediate tests. The student MUST send the teacher a report on the experiences seen in the laboratory within one week of the exam, which will be evaluated.

Evaluation criteria

To pass the exam, students must demonstrate: - to know the chemical characteristics and mechanisms underlying the biological activity of the various substances present in the diet dealt with during the course and the changes they undergo during transformation and conservation - to know how to apply this knowledge in order to improve the nutritional and functional quality, as well as the food safety of foods by solving application problems.

Criteria for the composition of the final grade

The final result will be given for 90% by the outcome of the oral exam and for 10% by the report of the laboratory experiences.

Exam language

Italiano

Type D and Type F activities

Le attività formative di tipologia D sono a scelta dello studente, quelle di tipologia F sono ulteriori conoscenze utili all’inserimento nel mondo del lavoro (tirocini, competenze trasversali, project works, ecc.). In base al Regolamento Didattico del Corso, alcune attività possono essere scelte e inserite autonomamente a libretto, altre devono essere approvate da apposita commissione per verificarne la coerenza con il piano di studio. Le attività formative di tipologia D o F possono essere ricoperte dalle seguenti attività.

1. Insegnamenti impartiti presso l'Università di Verona

Comprendono gli insegnamenti sotto riportati e/o nel Catalogo degli insegnamenti (che può essere filtrato anche per lingua di erogazione tramite la Ricerca avanzata).

Modalità di inserimento a libretto: se l'insegnamento è compreso tra quelli sottoelencati, lo studente può inserirlo autonomamente durante il periodo in cui il piano di studi è aperto; in caso contrario, lo studente deve fare richiesta alla Segreteria, inviando a carriere.scienze@ateneo.univr.it il modulo nel periodo indicato.

2. Attestato o equipollenza linguistica CLA

Oltre a quelle richieste dal piano di studi, per gli immatricolati dall'A.A. 2021/2022 vengono riconosciute:

  • Lingua inglese: vengono riconosciuti 3 CFU per ogni livello di competenza superiore a quello richiesto dal corso di studio (se non già riconosciuto nel ciclo di studi precedente).
  • Altre lingue e italiano per stranieri: vengono riconosciuti 3 CFU per ogni livello di competenza a partire da A2 (se non già riconosciuto nel ciclo di studi precedente).

Tali cfu saranno riconosciuti, fino ad un massimo di 6 cfu complessivi, di tipologia F se il piano didattico lo consente, oppure di tipologia D. Ulteriori crediti a scelta per conoscenze linguistiche potranno essere riconosciuti solo se coerenti con il progetto formativo dello studente e se adeguatamente motivati.

Gli immatricolati fino all'A.A. 2020/2021 devono consultare le informazioni che si trovano qui.

Modalità di inserimento a librettorichiedere l’attestato o l'equipollenza al CLA e inviarlo alla Segreteria Studenti - Carriere per l’inserimento dell’esame in carriera, tramite mail: carriere.scienze@ateneo.univr.it

Attenzione: agli studenti, che hanno conseguito il livello B2 d’inglese nelle loro carriere triennali, si sottolinea la necessità di sostituire il livello B2 d’inglese completo, previsto dal piano didattico, con il livello C1 informatizzato d’inglese oppure di acquisire altra competenza linguistica in una lingua comunitaria almeno di livello B1 completo.

3. Competenze trasversali

Scopri i percorsi formativi promossi dal TALC - Teaching and learning center dell'Ateneo, destinati agli studenti regolarmente iscritti all'anno accademico di erogazione del corso https://talc.univr.it/it/competenze-trasversali

Modalità di inserimento a libretto: non è previsto l'inserimento dell'insegnamento nel piano di studi. Solo in seguito all'ottenimento dell'Open Badge verranno automaticamente convalidati i CFU a libretto. La registrazione dei CFU in carriera non è istantanea, ma ci saranno da attendere dei tempi tecnici.  

4. Periodo di stage/tirocinio

Oltre ai CFU previsti dal piano di studi (verificare attentamente quanto indicato sul Regolamento Didattico): qui informazioni su come attivare lo stage. 

Verificare nel regolamento quali attività possono essere di tipologia D e quali di tipologia F.

Insegnamenti e altre attività che si possono inserire autonomamente a libretto

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.

Graduation

For schedules, administrative requirements and notices on graduation sessions, please refer to the Graduation Sessions - Science and Engineering service.

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

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.

Career management


Area riservata studenti