The course in Gastronomical Sciences aims to meet the needs resulting from a profound change in the relationship of consumers with food and in the process of food production on a small scale that occurred in the last decade. The evolution of cuisine in its many forms, as well as that of restoration, requires a change in work processes and level of expertise.
The aim of this course is to provide a thorough scientific and technical training in the field of food science. It should also give students an overview all issues related with gastronomy, which involve other technical and cultural aspects in order to allow a more comprehensive approach to the issues and / or create a bridge between the world of knowledge and the real world of various economic and cultural activities related with gastronomy.
Students should acquire skills to respond to the increasing demands for quality, creativity and innovation in food production on a small scale, but also enable them to act in the food industry and tourism. Students will have an interdisciplinary training that will prepare them for a variety of careers.
Master (2nd Cycle)
Access to other programs
Access to third cycles
Maria Paulina Estorninho Neves da Mata
1750 Euros/year or 6000,00 Euros/year (for foreign students).
Duration: 2 years
Credits: 120 ECTS
Mandatory scientifc areas
|Science and Food Technology||CTA||44,5||-|
|Biology and Biochemistry||BB||4,0||-|
|Hospitality and Catering||HR||4,0||-|
|Social Sciences and Humanities||CHS||5,0||-|
Conditions of admittance
The following modes of evaluation are used with regard to academic qualifications:
- Evaluation based solely on an examination or completion of a final project.
- Evaluation based on work done throughout the semester excluding examination or final project. In these courses students can expect to carry out, for example, laboratory activities, mini-tests, tests, individual or group projects, seminar-related activities, any combination of which will be used to determine the final grade.
- Evaluation based obligatorily on an examination or a final project. In these courses there extists a form of evaluation similar to one of the aformentioned activities in paragraph 2 as well as a form of evaluation based on a final exam.
- Evaluation based on work done throughout the semester with the possibility of foregoing an examination or a final project.
The Dissertation seminar includes a public presentation, before a Jury, in accordance with legal statutes.
|9771||Portuguese Gastronomy and Traditional Products||2.0|
|9782||Molecular Gastronomy I||4.0|
|9940||Microbiology and Food Safety||4.0|
|9770||Food Production and Work Processes in Restoration||2.0|
|9767||Food Texture and Rheology||2.0|
|9768||Sensory Analysis Techniques||2.0|
|9775||Development of Food Products||2.5|
|9774||Molecular Gastronomy II||4.0|
|9779||Fundamentals of Fisiology, Nutrition and Dietetics||2.0|
|9778||Wine in Gastronomy||2.5|
|9959||Master Thesis in Gastronomical Sciences||50.0|