The PhD in Applied Biotechnology refers to the Graduate School of Science, Engineering and Medicine, and is divided in two curricula:
AGRO-INDUSTRIAL BIOTECHNOLOGY curriculum aims to basic, methodological and experimental training of the researcher and/or operator in the complex and innovative field of applied biotechnology. The specific research project can be developed in the following areas: food quality and safety control, production chain tracking, quality of vegetable productions, microbiological applications in the agro-food field, development of biotechnological processes to improve agricultural plants, development of innovative biotechnological products by using plants and microrganisms for human health and environmental protection; studies into the structure and functions of biologically interesting macro-molecules, also in view of the production of molecules with improved characteristics of industrial interest.
VINE GROWING AND WINE MAKING BIOTECHNOLOGY curriculum, originated. from the positive relationship between the academic world and the Verona vine and wine producing areas, aims to the training of research doctors with qualified skills and basic scientific knowledge that they can transmit, in the short-medium term, to vine cultivation and local, national and international wine making industry. The research training involves the participation of the teachers in national and international research projects, that currently deal with the characterisation and functional analysis of the genoma of the vine and the microbic components that are present and active in the wine production chain, in order to produce scientific knowledge, molecular and technological instruments, and define theoretic models which could be exploited to the benefit of Italian and international vine growing and wine making. Other areas in which the research project can be developed are: identification of genetic response systems to the pathogenes; study of the genetic and physiological parameters that regulate grape ripening during maturing and over-maturing phases; development of specific microorganisms in must and wines.