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..
For the year 2022/2023 No calendar yet available
Exam calendar
Exam dates and rounds are managed by the relevant Medicine Teaching and Student Services Unit.
To view all the exam sessions available, please use the Exam dashboard on ESSE3.
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Academic staff
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.
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1° Year
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2° Year
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3° Year
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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.
Prevention sciences applied to hygiene and food education - PROCESSI E TECNOLOGIE ALIMENTARI (2022/2023)
Teaching code
4S006097
Teacher
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.
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.
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.
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.