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

Programs

Programs where the course is taught: