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 2, 2017 | Jan 31, 2018 |
II sem. | Mar 1, 2018 | Jun 15, 2018 |
Session | From | To |
---|---|---|
Sessione invernale d'esame | Feb 1, 2018 | Feb 28, 2018 |
Sessione estiva d'esame | Jun 18, 2018 | Jul 31, 2018 |
Sessione autunnale d'esame | Sep 3, 2018 | Sep 28, 2018 |
Session | From | To |
---|---|---|
Sessione di laurea estiva | Jul 12, 2018 | Jul 12, 2018 |
Sessione autunnale di laurea | Oct 19, 2018 | Oct 19, 2018 |
Sessione di laurea invernale | Mar 14, 2019 | Mar 14, 2019 |
Period | From | To |
---|---|---|
Christmas break | Dec 22, 2017 | Jan 7, 2018 |
Easter break | Mar 30, 2018 | Apr 3, 2018 |
Patron Saint Day | May 21, 2018 | May 21, 2018 |
VACANZE ESTIVE | Aug 6, 2018 | Aug 19, 2018 |
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
Vallini 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 |
---|
2° Year activated in the A.Y. 2018/2019
Modules | Credits | TAF | SSD |
---|
Modules | Credits | TAF | SSD |
---|
Modules | Credits | TAF | SSD |
---|
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 chemistry (2017/2018)
Teaching code
4S02768
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
CHIM/10 - FOOD CHEMISTRY
The teaching is organized as follows:
teoria
laboratorio
Learning outcomes
By assuming a basic knowledge of food chemistry, the course analyzes, from a chemical and biological point of view, a series of substances that could positively or negatively affect human health. Such substances can be naturally present in the raw materials or represent contaminants, and undergo modifications by food processing and storage. It will also be analyzed how processing can generate a variety of substances that can interact with the organism. The mechanisms by which all these substances will influence the well-being of human organism will be studied by evaluating case-by-case the bioaccessibility and the bioavailability of the same substances and the methodological approaches to assess these properties. Finally, different approaches and technologies for the stabilization (i.e. encapsulation) of most nutraceutical molecules with the aim to produce enriched functional foods and ingredients will be presented.
At the end of the course the student will be able to understand the complexity of the relationships that exist between the chemical nature and the biological activity towards the human organism of many of the substances present in our diet as a function of the processes of transformation and conservation of foods. He will possess the knowledge to intervene with chemical and (bio)technological approaches to prevent or facilitate the chemical reactions that underlie the formation of these substances in order to improve food safety and the nutritional and technological quality of food.
Program
the five credits will cover the following aruments:
Introduction to the course.
Plant raw material bioactives: carotenoids, glucosinolates, alkaloids, alfa amylase inhibitors, saponins, polyphenols (enzymatic browning).
Contaminations: Mycotoxins and pesticides.
Focus on the antioxidant potency of food molecules and techniques dedicated to its quantification.
Modifications induced by thermal processing.
General introductions.
Effects on starch, carotenoids, polyphenols.
Maillard reaction and production of advance glycated end-point products (AGEs). Effects of AGEs on human health.
Oxidation of lipids
During heating (frying)
During storage
Contamination of food by heavy metals
Materials and articles intended to come into contact with food. Safety concerns and approaches to quantification
Fiber: definition and positive impact on human health
Micro and nano-encapsulation approaches for active molecules stabilization
The proposed laboratories (1 credit) are designed to give the student an example of study of the biological activity of some enzyme inhibitors acknowledged as anti-nutritionals, and one of the possibility of using fiber polysaccharides as materials for the development of microencapsulated nutraceutical molecules (i.e. carotenoids and anthocyanins)
Bibliography
Activity | Author | Title | Publishing house | Year | ISBN | Notes |
---|---|---|---|---|---|---|
teoria | Cabras Martelli; Piccin Editore. | “Chimica degli alimenti” | Piccin | 2004 | ||
teoria | Belitz HD, Grosch W, Schieberle P | Food Chemistry | Springer | 978-3-540-69933-0 | ||
teoria | T.P. Coultate | La chimica degli alimenti | Zanichelli | |||
laboratorio | Belitz HD, Grosch W, Schieberle P | Food Chemistry | Springer | 978-3-540-69933-0 |
Examination Methods
To pass the exam students must demonstrate:
- To know the chemical characteristics and the mechanisms that underlie the biological activity of the various substances present in the diet presented during the course and the modifications that they undergo during the transformation and conservation
- to be able to apply this knowledge in order to improve food safety and the nutritional and technological quality of food by solving application problems
The student must also send to the professor one week before the appeal, a report on one of the experiences seen in the laboratory that will be evaluated
The test will be oral. The result of the report will affect 15% of the final vote.
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.