Barbara Simonato

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Foto, October 18, 2021
Position
Associate Professor
Academic sector
AGRI-07/A - Food Science and Technology
Research sector (ERC-2024)
LS9_5 - Food biotechnology and bioengineering

Research sector (ERC)
LS9_5 - Food sciences (including food technology, nutrition)

Office
Ca' Vignal 1,  Floor 2,  Room 2.37
Telephone
+39 045 802 7832; Lab. 7960
E-mail
barbara|simonato*univr|it <== Replace | with . and * with @ to have the right email address.

Office Hours

Thursday, Hours 10:00 AM - 12:00 PM,  

Curriculum
  • pdf   CV ENG   (pdf, en, 490 KB, 07/01/25)
  • pdf   CV IT   (pdf, it, 481 KB, 07/01/25)

Skills:
Extraction, purification and characterization of food proteins;
Digestibility and allergenicity of cereal derived products;
Identification of hidden allergens in foods.
 

Modules

Modules running in the period selected: 57.
Click on the module to see the timetable and course details.

Course Name Total credits Online Teacher credits Modules offered by this teacher
Master's degree in Agri-Food Biotechnology Food innovation technologies and biotechnology (2026/2027)   6    5  (teoria)
1  (esercitazioni)
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2026/2027)   6  eLearning 3  (teoria)
Bachelors' degree in Innovation and sustainability in the industrial production of food Food processing and preservation technologies (2026/2027)   6    2  LABORATORIO DI PROGETTAZIONE E SVILUPPO DI PRODOTTI ALIMENTARI
4  PROCESSI DI TRASFORMAZIONE E CONSERVAZIONE DEGLI ALIMENTI (TEORIA)
Master's degree in Agri-Food Biotechnology Food innovation technologies and biotechnology (2024/2025)   6  eLearning 5  (Teoria)
1  (Esercitazioni)
Bachelors' degree in Innovation and sustainability in the industrial production of food Food processing and preservation technologies (2024/2025)   6  eLearning 2  LABORATORIO DI PROGETTAZIONE E SVILUPPO DI PRODOTTI ALIMENTARI
4  PROCESSI DI TRASFORMAZIONE E CONSERVAZIONE DEGLI ALIMENTI (TEORIA)
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2024/2025)   6  eLearning 3  (teoria)
PhD in Smart Agrifood Sciences From Grain to Table: Wheat, Pasta, Bread, and Gluten-Free Choices (2024/2025)   2    2 
Master's degree in Agri-Food Biotechnology Food innovation technologies and biotechnology (2023/2024)   6  eLearning 5  (Teoria)
1  (Esercitazioni)
Bachelors' degree in Innovation and sustainability in the industrial production of food Food processing and preservation technologies (2023/2024)   6  eLearning 2  LABORATORIO DI PROGETTAZIONE E SVILUPPO DI PRODOTTI ALIMENTARI
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2023/2024)   6  eLearning 3  (teoria)
Bachelors' degree in Innovation and sustainability in the industrial production of food Food processing and preservation technologies (2023/2024)   6  eLearning 4  PROCESSI DI TRASFORMAZIONE E CONSERVAZIONE DEGLI ALIMENTI (TEORIA)
Master's degree in Agri-Food Biotechnology Food innovation technologies and biotechnology (2022/2023)   6  eLearning 5  (Teoria)
1  (Esercitazioni)
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2022/2023)   6  eLearning 3  (teoria)
Master's degree in Agri-Food Biotechnology Food product development (2022/2023)   6  eLearning 2  (teoria)
PhD in Biotechnology PhD Course (2022/2023)   50  eLearning 1 
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Prevention sciences applied to hygiene and food education (2022/2023)   9  eLearning 2  PROCESSI E TECNOLOGIE ALIMENTARI
Master's degree in Agri-Food Biotechnology Food innovation technologies and biotechnology (2021/2022)   6  eLearning 1  (Esercitazioni)
5  (Teoria)
Master's degree in Agri-Food Biotechnology Food processing and preservation technologies (2021/2022)   6  eLearning 3  (teoria)
Master's degree in Agri-Food Biotechnology Food product development (2021/2022)   6  eLearning 2  (teoria)
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento) (interuniversity) Prevention sciences applied to hygiene and food education (2021/2022)   9  eLearning 2  PROCESSI E TECNOLOGIE ALIMENTARI
Bachelor's degree in Biotechnology Basics of Food Technology (2020/2021)   6  eLearning 5  (teoria)
1  (esercitazioni)
Master's degree in Agri-Food Biotechnology Food innovation technologies and biotechnology (2020/2021)   6  eLearning 6 
Master's degree in Agri-Food Biotechnology Food product development (2020/2021)   6  eLearning 1  (teoria)
1  (esercitazioni)
Bachelor's degree in Biotechnology Basics of Food Technology (2019/2020)   6  eLearning 1  (esercitazioni)
5  (teoria)
Bachelor's degree in Biotechnology Basics of Food Technology (2018/2019)   6  eLearning 1  (esercitazioni)
5  (teoria)
Bachelor's degree in Biotechnology Basics of Food Technology (2017/2018)   6  eLearning 5  (teoria)
1  (laboratorio)
Bachelor's degree in Biotechnology Basics of Food Technology (2016/2017)   6    1  (laboratorio)
5  (teoria)
Bachelor's degree in Biotechnology Basics of Food Technology (2015/2016)   6    1  (laboratorio)
5  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2014/2015)   12    4  CHIMICA ENOLOGICA (teoria)
2  CHIMICA ENOLOGICA (laboratorio)
Bachelor's degree in Viticultural and Oenological Science and Technology Oenology I (2011/2012)   12    3  OPERAZIONI UNITARIE
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Wine Quality Control (2009/2010)   5    2  ASPETTI APPLICATIVI
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Tecnologie e processi di trasformazione (2009/2010)   4    4 
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2008/2009)   6    3  Analisi strumentale
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Tecnologie e processi di trasformazione (2008/2009)   4    4 
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Food Technology (2007/2008)   6    6 
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2007/2008)   6    3  Analisi strumentale
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Food Technology (2006/2007)   6    6 
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Oenology I (2006/2007)   6    2  Laboratorio
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2006/2007)   6    3  Analisi strumentale
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Oenology I (2005/2006)   6    2  Laboratorio
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2005/2006)   6    3  Analisi strumentale
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Wine Quality Control (2004/2005)   6      Analisi strumentale

Di seguito sono elencati gli eventi e gli insegnamenti di Terza Missione collegati al docente:

  • Eventi di Terza Missione: eventi di Public Engagement e Formazione Continua.
  • Insegnamenti di Terza Missione: insegnamenti che fanno parte di Corsi di Studio come Corsi di formazione continua, Corsi di perfezionamento e aggiornamento professionale, Corsi di perfezionamento, Master e Scuole di specializzazione.

Research groups

Scienze e Tecnologie Alimentari
Research interests
Topic Description Research area
Food Biochemistry Extraction, purification and characterization of food proteins. Research on digestibility and allergenicity of cereal based foodstuffs. Identification of hidden allergens in foods. Chimica e Tecnologie alimentari
Food sciences
Projects
Title Starting date
VITIVOLUTION: Lo sviluppo di soluzioni innovative per l’evoluzione del sistema vitivinicolo veneto 2/1/25
Fortificazione di prodotti da forno con polveri di vinaccia: studio degli effetti tecnologici, sensoriali e nutrizionali 9/30/20
The diversity of tannins in Italian red wines. Study of biochemical aspects, chemical reactivity and sensory characteristics for developing precision and sustainable enological models from vineyard to consumer 2/5/17
Caratterizzazione e valorizzazione di aree viticole di alta collina 8/1/08
Espressione seme-specifica di VP2 e VP5 in Arabidopsis thaliana 3/1/08
Innovative chemical and molecular methodologies for characterising the mechanisms of mineral nutrition in vine and studying the effects of fertilization and terroir on the quality of grapes and wine. 1/1/08
Utilizzazione di proteine vegetali come coadiuvanti enologici alternativi nel processo di stabilizzazione dei vini bianchi 10/1/05
Studio e messa a punto di tecniche di crioestrazione selettiva 9/15/05
Studio della cinetica e della fisiologia dei processi di appassimento 9/1/04
Studio degli effetti dei trattamenti di chiarifica dei vini rossi con coadiuvanti alternativi 4/1/04



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