Molecular Gastronomy I
Objectives
Familiarise students with a new branch of food science - molecular gastronomy and with its objectives, working methods and
results. To present the work of the main researchers in this area.
It is intended that students integrate the knowledge acquired in other curricular units and develop the ability to make a comprehensive analysis of the culinary techniques and processes at molecular level.
of culinary techniques and processes at the molecular level.
General characterization
Code
9782
Credits
4.0
Responsible teacher
Ana Maria Ferreira da Costa Lourenço
Hours
Weekly - 3
Total - Available soon
Teaching language
Português
Prerequisites
Available soon
Bibliography
Available soon
Teaching method
Available soon
Evaluation method
Available soon
Subject matter
Available soon