Molecular Gastronomy

Good oral / written comprehension and written expression (Portuguese and English)

The curricular unit presents theoretical classes that privilege the verbal exposition, with computer support, of the syllabus providing interconnection with the practical matrix.

In the practical approach, the professor gives continuity to the subjects presented in the theoretical classes, presenting protocols to be carried out in a kitchen Lab, stimulating critical thinking, discussion and active participation of students in the teaching/learning process. Teamwork, problem-solving and decision-making are also encouraged in a number of plans, including face-to-face and think showering.

All course support materials are made available to students.

The students have defined hours to clarify doubts regarding the contents addressed and in the accomplishment of the work developed.

– Know the chemical characteristics of the different food groups involved in cooking processes, namely meat, fish and eggs, pulses, vegetables, cereals and tubers;

– Recognise characteristics of taste, odour, visual appearance and compatibility in food preparation;

– Understand the chemical, nutritional and sensory modifications that occur in food throughout the cooking process and the application of culinary techniques that are in line with the principles of healthy eating;

– Understand the planning and execution of culinary techniques applicable to the general population and to groups with specific needs;

– Systematise and apply the concepts of portion/equivalent in raw and cooked foods, in order to apply this knowledge in individual or collective planning in nutrition and dietetics;

– Understand the interconnection between food preparation and cooking and other sciences.

Theoretical program:

1 – Introduction to the study of culinary food processing

Standardisation of measures

Methodology and basic concepts

Concepts of yield and edible part

Portions and equivalents in raw and cooked foods

2- Culinary methods and chemical, sensory and nutritional modifications occurring in different foods:

Heating methods where the heat transfer medium is water – blanching, poaching, baking, steaming, pressure cooking

Heating methods where the heat transfer medium is water and fat – stewing and steaming.

Heating methods where the heat transfer medium is air – spit roasting, grilling and baking

Heating methods where the heat transfer medium is fat – frying and sautéing

Sensory analysis of food

3- Healthy cooking techniques applied to various food groups: meat, fish and eggs; pulses; cereals and tubers; vegetables. Adaptation of cooking methods to the food.

4 – Food preparation and cooking techniques applied to clinical nutrition.

Vegetarian nutrition

Modified consistency diets

5 – Techniques applicable in molecular gastronomy

Practical program

Experimentation, demonstration and preparation of food and recipes in a kitchen Lab with further discussion and interpretation of the main characteristics of food and physical-chemical changes resulting from the application of cooking techniques, and of different times and temperatures of cooking.

Preparation of modified consistency meals, adapted to specific nutritional needs.

Modification of traditional recipes considering the principles of healthy cooking and the optimization of the nutritional value.

Tasting and sensory analysis of food.

NAO

Main bibliography

Coenders, A. (2001). Química culinaria: estudio de lo que les sucede a los alimentos antes, durante y después de cocinados. Zaragoza: Editorial Acribia.

Lister T, Blumenthal H. (2005). Kitchen Chemistry. (1st ed.) Royal Society of Chemistry.

López-Alt JK. (2015). The Food Lab: Better Home Cooking Through Science. (1st ed.). W. W. Norton & Company; J. Kenji Lopez-Alt

Goios, A., Liz Martins, M., Oliveira, A. C., Afonso, C., Amaral, T. (2019) Pesos e porções de Goios A, Liz Martins M, Oliveira AC, Afonso C, Amaral T. Pesos e Porções de Alimentos. Ensino e Educação Universitária, UPorto Edições. 3ª edição, junho 2019 (ISBN: 978-989-746-213-9).

Porto A, Oliveira L. Instituto Nacional de Saúde Dr. Ricardo Jorge. (2007). Tabela da Composição de Alimentos. Lisboa.

Gregório MJ, Graça P, Santos L, Mourato A, Albuquerque MD, Pratas J, Abreu S, Matos C, Ferro G, Raimundo G, Alves P, Sousa SM, Brandão S, Nunes AL. Manual de Dietas Hospitalares. Programa Nacional para a Promoção da Alimentação Saudável, Direção-Geral da Saúde. 2021.

Secondary bibliography

Chen, J., Rosenthal, A. (2015). Modifying food texture. Vol. 1 : novel ingredients and processing techniques. Cambridge : Elsevier Science & Technology (Woodhead).

Chen, J. , Rosenthal, A. (2015).Modifying food texture. Vol. 2 : sensory analysis, consumer requirements and preferences. Cambridge : Elsevier (Woodhead)

Damodaran, S.; ; Parkin, K. L. ; ; Fennema, O. R., ed. lit. – Fennema’s food chemistry. Fourth edition. Boca Raton : CRC Press/Taylor & Francis Group, cop. 2008. xii, 1144 p.. ISBN 978-0-8493-9272-1