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. 2024/2025

ModulesCreditsTAFSSD
5
B
CHIM/07 ,MED/44 ,MED/50
5
B
IUS/07 ,MED/42 ,MED/50 ,M-PSI/06
Final exam
7
E
-
activated in the A.Y. 2024/2025
ModulesCreditsTAFSSD
5
B
CHIM/07 ,MED/44 ,MED/50
5
B
IUS/07 ,MED/42 ,MED/50 ,M-PSI/06
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

2

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

Period

2 SEMESTRE PROFESSIONI SANITARIE dal Jan 9, 2023 al Sep 30, 2023.

To show the organization of the course that includes this module, follow this link:  Course organization

Learning objectives

The course provides students with the elements of knowledge about the preservation and processing of foodstuff. At the end of the course, students will be able to understand the possible causes of food alteration, identifying the preservation methods of food to increase their shelf-life.
The student will acquire knowledge of the preparation methods of same the processed foodstuffs.

Program

The course equips the student with the causes of food spoilage and the principles of foodstuff preservation employed by the food industry, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation.
• Thermal processes of preservation (pasteurization, sterilization);
• Low temperature preservation (refrigeration, freezing),
• Concentration and dehydration processes,
• Smoking;
• Fermentation processes in food preservation;
• Natural preservatives;
Examples of preparation/processing of some foodstuff will be treated:
• Different kind of milk, yogurt, cheese, butter;
• Olive oil;
• Seed Oils;
• Margarine,
• Wheat, bread, pasta.

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

Lectures in the classroom where the topics included in the course program will be held.

Learning assessment procedures

The examination aims to verify the students’ knowledge on the topics treated during the course;
The examination will consist of a written examination that will pertain to the matters treated during the course and be available on the recommended texts and the material furnished by the teacher.

Students with disabilities or specific learning disorders (SLD), who intend to request the adaptation of the exam, must follow the instructions given HERE

Evaluation criteria

Critical reasoning skills on the study carried out. Ability to interconnect the different topics covered.

Exam language

Italiano