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.

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.

3° Year  activated in the A.Y. 2019/2020

ModulesCreditsTAFSSD
5
B
CHIM/07 ,MED/44 ,MED/50
5
B
IUS/07 ,MED/42 ,MED/50 ,M-PSI/06
Multidisciplinary seminaries
4
F
-
Final exam
7
E
-
activated in the A.Y. 2019/2020
ModulesCreditsTAFSSD
5
B
CHIM/07 ,MED/44 ,MED/50
5
B
IUS/07 ,MED/42 ,MED/50 ,M-PSI/06
Multidisciplinary seminaries
4
F
-
Final exam
7
E
-

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

4S006097

Credits

9

Language

Italian

The teaching is organized as follows:

PROCESSI E TECNOLOGIE ALIMENTARI

Credits

2

Period

TPALL 1° ANNO 2° Semestre

Academic staff

Corrado Rizzi

IGIENE DEGLI ALIMENTI E DELLA NUTRIZIONE

Credits

2

Period

TPALL 1° ANNO 2° Semestre

Academic staff

Francesco Pizzo

CHIMICA DEGLI ALIMENTI

Credits

2

Period

TPALL 1° ANNO 2° Semestre

Academic staff

Gianni Zoccatelli

CHIMICA - FARMACEUTICA APPLICATA ALLA TUTELA DELLA SALUTE

Credits

1

Period

TPALL 1° ANNO 2° Semestre

Academic staff

Ines Mancini

TECNICHE DELLA PREVENZIONE NELL'IGIENE DEGLI ALIMENTI

Credits

1

Period

TPALL 1° ANNO 2° Semestre

Academic staff

Paolo Zonzini

Bibliography

Reference texts
Author Title Publishing house Year ISBN Notes
Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
Arienti G. Le basi molecolari della nutrizione (Edizione 4) Piccin 2015 978-88-299-2698-5
P. Cappelli & V. Vannucchi Principi di chimica degli alimenti Zanichelli 2015
Patrizia Cappelli e Vanna Vannucchi Principi di chimica degli alimenti Zanichelli 2016 978-88-08-62123-8
Antonio Scipioni Diego Andreazza Il sistema HACCP Hazard analysis Critical Contro Point (Edizione 4) Hoepli 1997 88-203-2450-4