Curricular Unit:			Code:
Gastrotechnics			1080GAST
Year:	Level:	Course:	Credits:
2	Undergraduate	Nutrition Sciences	4 ects
Learning Period:		Language of Instruction:	Total Hours:
Winter Semester		Portuguese/English	52
Learning Outcomes of the Curricular Unit:
"OA1 Understand the characteristics of food and the changes that have occurred through culinary processing; OA2 Know the chemical characteristics of foods that are involved in the various culinary processes; OA3 Understand the chemical, physical, nutritional and sensory changes in food with the cooking process OA4 Acquire practice in culinary preparations relating to the practice of the nutritionist OA5 Know the cooking processes, their influence on the nutritional characteristics of meals and their influence on food consumption OA5 Realizing the influence of cuisine on food sustainability"
Syllabus:
"CP1 - Culinary Science and Nutrition Sciences CP 2 - Doses and Portions: Guides, tools and methods CP 3 - Culinary methods: chemical and physical processes CP 4 - Organoleptic changes and their influence CP 5 - Effects of cooking processes on different food groups CP 6 - Effects of cooking processes on the formation of undesirable compounds CP 7 - Traditional Portuguese recipe CP 8 - Cuisine, tradition, culture and the world CP 9 - Cuisine and sustainability"
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
"CP1 - Culinary Science and Nutrition Sciences - Aim to achieve OA 1, OA2 CP 2 - Doses and Portions: Guides, tools and methods -Aim to achieve OA 1, OA2 CP 3 - Culinary methods: chemical and physical processes - Aim to achieve OA 1, OA2 CP 4 - Organoleptic changes and their influence - Aim to achieve: OA3, OA4 and OA5 CP 5 - Effects of cooking processes on different food groups - Aim to achieve: OA3, OA4 and OA5 CP 6 - Effects of cooking processes on the formation of undesirable compounds - Aim to achieve: OA3, OA4 and OA5 CP 7 - Traditional Portuguese recipe - Aim to achieve: OA3, OA4 and OA5 CP 8 - Cuisine, tradition, culture and the world - Aim to achieve: OA3, OA4 and OA5 CP 9 - Cuisine and sustainability - Aim to achieve: OA6"
Teaching Methodologies (Including Evaluation):
M1 - Use of the e-learning platform to store didactic material (supporting texts developed by the teacher, scientific articles) that will be made available to students. M2 - The material made available will support the classes. M3 - Autonomous research activities that will be based on development and research issues. M4 - Development of activities for the synthesis of basic contents, after oral presentation, where students will have a proactive involvement. Assessment It will consist of 1 summative assessment test, with the TP contents, weighting 50% of the final grade; final work will also be carried out with a weighting of 20% and reports of practical classes with a weighting of 30%. The student must obtain a final average equal to or greater than 9.5 values. The minimum percentage of attendance in classes is established in the Pedagogical Regulation."
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
M1 - Use of the e-learning platform to store didactic material (supporting texts developed by the teacher, scientific articles) that will be made available to students. M2 - The material made available will support the classes. M3 - Autonomous research activities that will be based on development and research issues. M4 - Development of activities for the synthesis of basic contents, after oral presentation, where students will have a proactive involvement. These methodologies aim to achieve the objective OA1, OA2, OA3, OA4, OA5 and OA6. Assessment It will consist of 1 summative assessment test, with the TP contents, weighting 50% of the final grade; final work will also be carried out with a weighting of 20% and reports of practical classes with a weighting of 30%. The student must obtain a final average equal to or greater than 9.5 values. The minimum percentage of attendance in classes is established in the Pedagogical Regulation. In order to achieve all the objectives, the classes are distributed in theoretical-practical and practical. A. Theoretical-practical classes A.1. Description: Exposition in an updated, descriptive and organizational form supported by bibliography on concepts, theories and postulates that are the basis of the syllabus. A.2. Objective: Providing knowledge to develop the competences of the course. B. Practical classes B.1. Description: They combine the theoretical dimension with the practical dimension in order to combine theoretical knowledge with practical applicability. B.2. Objective: To develop contextualized learning around the application of Science of food processing knowledge. The approach to achieving individual work aims to promote skills and competences that ensure understanding and the influence of the cooking processes in the promotion of healthy habits.
Reading:
"Bennion, M. Scheule, B. (2020). Introductory foods.15TH edition New Jersey: Prentice Hall. Michael P. Brenner, Pia M. Sörensen, David A. Weitz. (2015) Science & Cooking. Harvard. Barham, Peter (2001). The Science of Cooking. Bristol. Springer-Verlag Berlin Heidelberg New York Margarida Guerreiro, Paulina Mata. A cozinha é um laboratório, 2009. Lisboa. Fonte da Palavra Artigos científicos publicados nas várias revistas internacionais e nacionais."
Lecturer (* Responsible):
Tânia Cordeiro (taniac@ufp.edu.pt)