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
Available soon
Responsible teacher
ANA GABRIELA DA CUNHA RIBEIRO,ANA CATARINA DOMINGUES PEREIRA SANTOS,SUSANA ISABEL MATEUS SANTOS
Hours
Weekly - Available soon
Total - 0
Teaching language
PT
Prerequisites
Not applicable
Bibliography
Not applicable
Teaching method
Presential
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.
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.
Evaluation method
Presential
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 (50%) and the classification of the practical component (50%). 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.
b-learning
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.
Subject matter
1. Study of chemical transformations of nutrients in culinary processes applied to food;
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 diets;
5.2. Infant feeding;
5.3. Vegetarian diet;
5.4. Molecular gastronomy.