Science of Food Processing
a) Acquire knowledge about the main characteristics of Gastrotechnic
b) Understand the main characteristics of food and changes undergone by culinary processes;
c) Know the main characteristics of the main food groups that make up human consumption;
d) Check the real weight of raw and cooked foods, and apply it to the concept of doses and food equivalent;
e) Train students in the planning and execution of culinary preparations taking into account the amendments made by the food and the organoleptic characteristics of the final product, whether for the average consumer wants to individuals with pathology;
f) Understanding the changes that occur during the cooking process and apply them in the context of a healthy diet, preserving the nutritional value of food;
g) Seeing the connection between Gastrotechnic and other units such as dietotherapy and food service.
Prof.ª Doutora Diana Teixeira
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Ornellas, L. (2006). Técnica Dietética - Seleção e Preparo de Alimentos. 8ª Edição, Atheneu SP, ISBN: 9788574540924
Philippi, S. (2008). Nutrição e Técnica Dietética. 2ª Edição, Manole, ISBN: 85-204-2517-8
Drummond, K., & Brefere, L. (2010). Nutrition for Foodservice and Culinary Professional. 7thEdition, Willey, ISBN-13: 978-0-470-05242-6.
Tedd, L. (2005). Kitchen chemistry. 1ª Edição, Royal Society Of Chemistry, ISBN: 0-85404-389-6
Mahan, L., & Escott-Stump, S. (2008). Krasuses Food & Nutrition Therapy. 12th Edition, Saunders Elsevier, ISBN: 978-0-8089-2378-7.
INSA (Instituto Nacional de Saúde Dr. Ricardo Jorge). (2006). Tabela da composição de alimentos. Instituto Nacional de Saúde Dr. Ricardo Jorge, Lisboa, ISBN: 972-8643-19-5.
Marcus, J. (2013). Culinary Nutrition, The Science and Practise of Healthy Cooking. Elsevier Inc,ISBN 978-0-12-391882-6.
McGuire, M., & Beerman, K. A. (2013). Nutritional Sciences: From Fundamentals to Food. 3rdEdition. Wadsworth, Cengage Learning, ISBN-13: 978-0-8400-5820-1.
Guerreiro, M. & Mata, P. (2010). A cozinha é um laboratório. 2ª Edição, Fonte da Palavra
Cooking.lab. (2011). Cozinha com ciência e arte. 2ª edição, Bertrand Editores
The course is organized in lectures (L) and practical (P) classes: 1 weekly L for all students with duration of 50 min using audiovisual means; 1 P class/week of 3h30 min, in the laboratory Gastrotechnis, in classes with a maximum of 15 students divided into 4 groups.
Mandatory criterion for admission to exam, the presence at least in in 2/3 of the total taught P classes. Students can choose for an evaluation, which includes two written tests about knowledge acquired in L and P classes, with a minimum score of 10.0. The final classification (CF) will result from the weighted average of the tests marks (70%) and P work that will consist of a first stage in the selection and characterization of a traditional recipe, and subsequent adaptation and characterization of revenue applying the principles of healthy cooking (30%). Exam will be exempt students who have obtained CF equal to or higher than 10. For examinations of normal and appeal period applies the same weighted average for the CF.
1. Study culinary food processing
2. Cooking methods
3. Notions of organoleptic assessment of food
4. Experimental study and healthy cooking methods applied to various foods
5. Food processing science applied to clinical nutrition
5.1 Plans in soft food and liquid
5.2 Concept of equivalent raw and cooked foods, indicating the portion of a food that provides the same content of a particular nutrient
5.3 Plans hypo-protein food
5.4 Vegetarian Food - Applications in clinical
5.5. Molecular gastronomy
Programs where the course is taught: