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. 2019/2020

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, 2019 Jan 31, 2020
II semestre Mar 2, 2020 Jun 12, 2020
Exam sessions
Session From To
Sessione invernale d'esame Feb 3, 2020 Feb 28, 2020
Sessione estiva d'esame Jun 15, 2020 Jul 31, 2020
Sessione autunnale d'esame Sep 1, 2020 Sep 30, 2020
Degree sessions
Session From To
sessione estiva di laurea LM7 Jul 13, 2020 Jul 13, 2020
Sessione autunnale di laurea LM7 Oct 12, 2020 Oct 12, 2020
Sessione invernale di laurea LM7 Mar 11, 2021 Mar 11, 2021
Holidays
Period From To
Festa di Ognissanti Nov 1, 2019 Nov 1, 2019
Festa dell'Immacolata Dec 8, 2019 Dec 8, 2019
Vacanze di Natale Dec 23, 2019 Jan 6, 2020
Vacanze di Pasqua Apr 10, 2020 Apr 14, 2020
Festa della Liberazione Apr 25, 2020 Apr 25, 2020
Festa del lavoro May 1, 2020 May 1, 2020
Festa del Santo Patrono May 21, 2020 May 21, 2020
Festa della Repubblica Jun 2, 2020 Jun 2, 2020
Vacanze estive Aug 10, 2020 Aug 23, 2020

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 P R S T V Z

Avesani Linda

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

Bassi Roberto

roberto.bassi@univr.it 045 802 7916; Lab: 045 802 7915

Begalli Diego

diego.begalli@univr.it +39 045 8028731

Bellin Diana

diana.bellin@univr.it 045 802 7090

Boscaini Maurizio

maurizio.boscaini@univr.it

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

Pezzotti Mario

mario.pezzotti@univr.it +39045 802 7951

Rossato Marzia

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

Sidali Katia Laura

katialaura sidali@univr it 045 802 8592

Torriani Sandra

sandra.torriani@univr.it 045 802 7921

Vandelle Elodie Genevieve Germaine

elodiegenevieve.vandelle@univr.it 0458027826

Vitulo Nicola

nicola.vitulo@univr.it 0458027982

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

4S02762

Credits

6

Coordinatore

Sandra Torriani

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

Language

Italian

The teaching is organized as follows:

teoria

Credits

5

Period

II semestre

Academic staff

Sandra Torriani

laboratorio

Credits

1

Period

II semestre

Academic staff

Giacomo Zapparoli

Learning outcomes

The course aims to provide students with basic knowledge on the microorganisms involved in the processing, preservation and spoilage of foods of animal and plant origin; their activities will be de-scribed with particular reference to the interactions between microorganism-product and microorgan-ism-process. The aspects of safety of food will be studied through the application of innovative meth-odological approaches that enable the rapid and specific detection of biotic components both unde-sired and potentially dangerous to the consumer health. The aim of the laboratory is to demonstrate to the student, by way of example, a process of analysis of a food, through the use of classical and molecular analytical methods, which can give general indi-cations on the microbiological quality of the product itself.

Program

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MM: teoria
------------------------
Introduction to food microbiology. Foods as growth substrate for microorganisms. Ecology of food contamination. Microbial behaviour as a function of the micro-ecological features of the food. Intrinsic and extrinsic parameters that affect microbial growth in food (pH, water activity, temperature, humidity, nutrients, ect.). Physical and chemical methods to reduce microbial growth in food. Food preservation by using additives, radiations, low and high temperatures, lyophilisation, fermentation processes. Incidence, type and characteristics of microorganisms associated with food. Pro-technological microorganisms, spoilage microorganisms and pathogens. Characterization and metabolism of the main microbial groups of interest in food: lactic acid bacteria, yeasts and moulds. Microbiological aspects related to non-fermented foods of animal origin and vegetable origin. Importance of the fermentation processes in food processing. Microbiological aspects related to fermented foods of animal and plant origin. Definitions of biological safety, traceability, risk ... Safety issues (biotic components unwanted and potentially dangerous to health, and compounds released by microorganisms, eg. mycotoxins, biogenic amines, AR genes). Food-borne microorganisms of interest for safety: Aeromonas hydrophila, Clostridium botulinum, Salmonella, etc.. Molecular methods specific for the detection of pathogens and of undesirable compounds released / present in the food. National and international legislation related to the food safety. Solutions, such as detection of the contamination points in the food chain, prevention, application of methods for detecting the contamination in food production.
------------------------
MM: laboratorio
------------------------
Three practical lessons will be carry out where a fermented dairy product and a microvinification will be analyzed and prepared, respectively. The former contains a specific bacterial strain, while the microvinification will be carried out by adding a yeast strain. Both microrganisms have specific properties useful for the biotecnological process. The use of standard and molecular approach allows to monitor the activity of each strain in the dairy product or during the alcoholic fermentation.

Examination Methods

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MM: teoria
------------------------
There are no ongoing trials. The examination will consist of an oral assessment of the degree of learning achieved throughout all the course program. To gain access to the test, at least one week before the test, the candidate must submit a report on the practical activities carried out in the laboratory. The exam consists of three or four questions posed to each candidate who will also have to submit a presentation of about 10 minutes on a recent scientific publication related to a topic of the program he chooses. The exam lasts in total about 30 minutes. The final evaluation is expressed in thirty-five.
------------------------
MM: laboratorio
------------------------
At the end of the practice lessons the student should be draw up a report on the activity carried out in laboratory. The manuscript will be discussed during the test.

Bibliografia

Reference texts
Activity Author Title Publishing house Year ISBN Notes
teoria Farris G.A., Gobbetti M., Neviani E., Vincenzini M. Microbiologia dei prodotti alimentari (Edizione 1) CEA 2012 ISBN 978-8-808-18246-3
teoria Suzzi G. & Tofalo R. Microbiologia enologica (Edizione 2) Edagricole 2018 978-88-506-5557-1

Type D and Type F activities

I semestre From 10/1/19 To 1/31/20
years Modules TAF Teacher
1° 2° Python programming language D Maurizio Boscaini (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.