Science of Food Processing
Objectives
a. Acquire knowledge about the main characteristics of Gastrotechnic
b. Understand the main characteristics of food and changes undergone by culinary processes;
c. Understand the changes that occurred during the culinary processes and apply them in the context of healthy eating, preserving the nutritional value of the food;
d. 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, which are intended for the average consumer at different stages of the life cycle or for individuals with pathology;
e. 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;
f. Seeing the connection between Gastrotechnic and other units such as Dietotherapy and Collective Food and Management.
General characterization
Code
41023
Credits
5
Responsible teacher
Prof.ª Doutora Diana Teixeira
Hours
Weekly - Available soon
Total - Available soon
Teaching language
Portuguese
Prerequisites
Bibliography
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
Farrimond, S. (2017). The Science of Cooking: Every Question Answered to Perfect Your Cooking. 1stEdition, DK Publishing, ISBN 978-1-4654-6369-2
Teaching method
b-learning
The UC is organized in theoretical (T) and practical (P) classes: 1 weekly T class of an expository character with a duration of 50 min using audiovisual media and 1 weekly P class of 3:30 min, at the Food Research Laboratory (LIA ), in classes with a maximum of 15 students, divided into 4 groups.
This UC while b-learning does not compromise the learning objectives.
e-learning
The UC is organized in theoretical (T) and practical (P) classes: 1 weekly T class of an expository character with a duration of 50 min using audiovisual media and 1 weekly P class of 3:30 min, in the Laboratory of Food Research.
Evaluation method
Mandatory criterion for admission to the exam, the minimum mandatory attendance, in 2/3, of the total of P classes taught. Students can opt for distributed assessment, which includes a written test that covers the knowledge acquired in classes T and P, with a minimum rating of 10.0 values. The final classification (CF) will result from the weighting of the test classification (60%) and the classification of the practical component (40%). Students who have obtained CF => at 10 points will be exempt from examination. For normal season and resource exams, the same weighting applies to FC.
Students can opt for distributed assessment, which includes a written test that addresses the knowledge acquired in classes T and P, with a minimum rating of 10.0 values. The final classification (CF) will result from the weighting of the test classification (70%) and the classification of the practical work that will consist of innovation and the creation of a healthy recipe adapted to the needs of a specific group of individuals worked in the P classes (30%) . Students who have obtained CF => at 10 points will be exempt from examination. For normal season and resource exams, the same weighted average applies for FC.
Subject matter
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:
5.1. Modified Texture Diet and Fluids;
5.2. Infant Food and Feeding;
5.3. Vegetarian Diet;
5.4. Molecular gastronomy.