Corrado Rizzi

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foto, October 31, 2017
Position
Assistant Professor
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Research sector (ERC)
LS9_5 - Food sciences (including food technology, nutrition)

Office
Ca' Vignal 1,  Floor 2,  Room 4
Telephone
045 802 7947
Fax
045 802 7929
E-mail
corrado|rizzi*univr|it <== Replace | with . and * with @ to have the right email address.

Office Hours

Tuesday, Hours 2:00 PM - 4:00 PM,  

Curriculum

Born in Vicenza on February 12 th, 1963
Doctor in Medicine, Specialist in Plastic Surgery, PhD in Agroindustrial Biotechnology.
Assistant Professor of Food Science and Technology, Department of Biotechnology, University of Verona
Has attended several national and international scientific meetings. He has taken part in national research programs. He is the author of about 40 scientific notes. His research, in the last years, concerned the biochemistry of agro-food products, with particular attention to the study of both the proteins and the enzymes of alcoholic beverages and cereal products. He has applied the study of some enzymes, allergens of wheat flour and of the lectins in the bakery foods. At present his main interest is the use of oenological industry waste as a source of antioxidant, preservative and other nutritional helpful molecules
 

Modules

Modules running in the period selected: 34.
Click on the module to see the timetable and course details.

Course Name Total credits Online Teacher credits Modules offered by this teacher
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (national qualification) (Trento) Prevention sciences applied to hygiene and food education (2019/2020)   9    2  PROCESSI E TECNOLOGIE ALIMENTARI
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (national qualification) (Trento) Prevention sciences applied to hygiene and food education (2018/2019)   9  eLearning 2  PROCESSI E TECNOLOGIE ALIMENTARI
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (national qualification) (Trento) Prevention sciences applied to hygiene and food education (2017/2018)   9  eLearning 2  PROCESSI E TECNOLOGIE ALIMENTARI
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (national qualification) (Trento) Applied sciences for food hygiene (2016/2017)   8    2  PROCESSI E TECNOLOGIE ALIMENTARI
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (national qualification) (Trento) Applied sciences for food hygiene (2015/2016)   8    2  PROCESSI E TECNOLOGIE ALIMENTARI
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (national qualification) (Trento) Applied sciences for food hygiene (2014/2015)   8    2  PROCESSI E TECNOLOGIE ALIMENTARI
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (national qualification) (Trento) Applied sciences for food hygiene (2013/2014)   8    2  PROCESSI E TECNOLOGIE ALIMENTARI
Degree in Environment and Workplace Prevention Techniques Alimentary sciences and technologies (2011/2012)   3    3 
Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (national qualification) (Trento) Applied sciences for food hygiene (2011/2012)   8    2  PROCESSI E TECNOLOGIE ALIMENTARI
Master's degree in Agri-Food Biotechnology Food technologies and food safety (2011/2012)   6    6 
Master's degree in Agri-Food Biotechnology Food technologies and food safety (2010/2011)   6    6 
Degree in Environment and Workplace Prevention Techniques Alimentary sciences and technologies (2009/2010)   3    3 
Master's degree in Agri-Food Biotechnology Food chemistry (2009/2010)   9    2  (Teoria)
1  (Laboratorio)
Master's degree in Agri-Food Biotechnology Food technologies and food safety (2009/2010)   6    4 
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (2009/2010)   8    1  (Laboratorio)
Postgraduate programme in Prevention Techniques for the Environment and Workplaces Scienze degli alimenti (2009/2010)   5    1  CHIMICA DEGLI ALIMENTI E TECNOLOGIE ALIMENTARI
Degree in Environment and Workplace Prevention Techniques Alimentary sciences and technologies (2008/2009)   4    4 
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (2008/2009)   8    7  Tecnologie alimentari
Degree in Environment and Workplace Prevention Techniques Alimentary sciences and technologies (2007/2008)   4    4 
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (2007/2008)   8    7  Teoria
Degree in Environment and Workplace Prevention Techniques Alimentary sciences and technologies (2006/2007)   4    4 
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (2006/2007)   8    7  Teoria
1  Laboratorio
Degree in Environment and Workplace Prevention Techniques Food and environment chemistry (2005/2006)   5    3  Chimica degli alimenti
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (2005/2006)   8    1  Laboratorio
7  Teoria
Bachelor in Agroindustrial Biotechnology (old system) Agricultural Product Preservation Technology (2004/2005)   0     
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (2004/2005)   8     
Bachelor in Agroindustrial Biotechnology (old system) Agricultural Product Preservation Technology (2003/2004)   60     
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (2003/2004)   8     
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (2002/2003)   8     
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (3rd year) (2002/2003)   2     
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Food Technology (2nd year) (2001/2002)   6     

 

Research groups

Scienze e Tecnologie Alimentari
Skills
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
Food Science & Technology Chimica e Tecnologie alimentari
Food sciences
Projects
Title Starting date
Valorizzazione di germoplasma di frumento duro, di nuova e antica costituzione, per proprietà salutistiche e tecnologiche 7/20/11
Messa punto di nuove strategie per lo sviluppo di vaccini per il trattamento dell’allergia al frumento 6/1/11
Valutazione del potenziale antinutrizionale ed allergenico di sfarinati e derivati di nuove e vecchie varietà di frumento duro 1/27/10
SVILUPPO DI MODELLI DI STUDIO PER LA VALUTAZIONE DELLA SICUREZZA DEGLI ENZIMI UTILIZZATI NELLE FARINE DEI CEREALI 8/31/08
Studio comparativo in vitro dell'evoluzione degli allergeni durante le trasformazioni tecnologiche e i processi digestivi in frumenti convenzionali e transgenici 1/3/07
Studio comparativo in vitro dell'evoluzione degli allergeni durante le trasformazioni tecnologiche e i processi digestivi in frumenti convenzionali e transgenici. (2006) 1/1/06
Quantificazione degli inibitori delle alfa-amilasi di frumento nelle farine e nelle polveri ambientali 9/5/05
Caratterizzazione delle componenti molecolari delle farine di frumento e degli alimenti derivati dotate di attività biologica in vitro ed in vivo 11/15/04
STUDIO DEGLI EFFETTI DEI TRATTAMENTI DI STABILIZZAZIONE DEI VINI BIANCHI CON COADIUVANTI ALTERNATIVI 4/1/04
Studio delle proteine delle farine del frumento e degli alimenti derivati in relazione alla loro attività citotossica e alle interazioni con il sistema immunitario (2002) 1/1/02



Organisation

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