Enogastronomy

Knowledge acquired in the Curricular Units of Introduction to Tourism, Tourism Economics and Territory Products.

Active pedagogical model, centered on the student, information sharing, and encouraging critical thinking. The teaching methodologies include lecture-based classes, practical application classes with problem solving, guided discovery, encompassing expository techniques, questioning, individual and group research, discussions, brainstorming exercises, and in-class questions solving.

The practical part of the classes includes sensory evaluation exercises of reference solutions, musts, wines, and gastronomic products, to gain experience, sensory memory, and technical and practical skills. If resources are available, it is intended to carry out at least one field trip to places or events related to the scope of the CU.

O1 – Recognize human nutrition and food in all its complexity and evolution throughout History.

O2 – Explain the concept of enogastronomy.

O3 – Explain the relationship between gastronomy-tourism- wine.

O4 – Recognize the main production processes of different types of wine.

O5 – Use technical terminology in the tasting of wine and gastronomic products.

O6 – Recognize the principles of pairing wines with gastronomy.

Multifactorial and Multidimensional Etiology of Human Nutrition.

Concepts of Gastronomic Tourism, Wine Tourism, and classification of Wine Tourists.

Identification of Wine Routes and their importance in local development.

Enogastronomic Brotherhoods in Portugal.

Gastronomic Festivals and Events.

Characterization of different grape varieties, national wine regions, and types of wine.

Main differences in the production processes of various types of wine.

The relationship between wine and health: scientific evidence.

Introduction to wine tasting: tasting techniques and materials used.

Technical terminology applied to the sensory evaluation of wines and gastronomic products.

General principles of harmonization between Gastronomy and Wines.

Practical exercises in tasting and harmonization.

Wine list construction and cellar management.

New trends in enogastronomy.

Continuous evaluation

Execute a research and application work in the area of Enogastronomy, in student groups – work submitted on the NONIO platform and presented in class – accounts for 30 % (0-20 points) of the CU grade.

Completion of an individual written test covering the theoretical and practical components – accounts for 70 % (0-20 points) of the CU grade.

Exam

Individual written test including the theoretical-practical components - 100 % (0-20 points) of CU grade.

NAO