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.

Academic calendar

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.
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

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.

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






Scientific Disciplinary Sector (SSD)



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 aim of the course is to provide the basic concepts of the chemistry with particular attention to the relationship between food consumption and production of food and the health of consumers as of operators involved in the food industry. In particular, students will be introduced to the complexity of food matrices and provided with the molecular basis for the understanding of food technology processes.

At the end of the course the student will be able to understand the rationale that underlies the composition of a food and will have the ability to apply the acquired knowledge to evaluate the quality of raw materials and the finished product according to the processes of transformation and conservation applied.


The main components (carbohydrates, lipids, proteins) and minority components (vitamins, additives) of food matrices. Description of biological activities and modifications induced on these chemical compounds by the processes of food technology and conservation, such as Maillard reaction and lipid oxidation. Description of the structure, function and method of use of the main food additives, in particular preservatives and antioxidants. Introduction to undesirable substances in food.

Learning assessment procedures

The exam will be written, with open questions.

To pass the exam, students will have to demonstrate:
- to know the chemical characteristics of the different classes of substances that make up a food and the function that they have within the system
- the modifications that they undergo during processing and preservation
- know how to apply such knowledge in order to solve application problems

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.


Gestione carriere

Area riservata studenti