Gastronomical Sciences
Cycle
Segundo ciclo
Degree
Mestre
Coordinator
Maria Paulina Estorninho Neves da Mata
Opening date
September
Vacancies
20 vagas
Fees
Schedule
Daytime
Education objectives
The course in Gastronomical Sciences aims to meet the needs resulting from a profound change in the relationship of consumers with food and in the process of food production on a small scale that occurred in the last decade. The evolution of cuisine in its many forms, as well as that of restoration, requires a change in work processes and level of expertise.
The aim of this course is to provide a thorough scientific and technical training in the field of food science. It should also give students an overview all issues related with gastronomy, which involve other technical and cultural aspects in order to allow a more comprehensive approach to the issues and / or create a bridge between the world of knowledge and the real world of various economic and cultural activities related with gastronomy.
Students should acquire skills to respond to the increasing demands for quality, creativity and innovation in food production on a small scale, but also enable them to act in the food industry and tourism. Students will have an interdisciplinary training that will prepare them for a variety of careers.
Degree pre-requisites
Main scientific area of the course: Science and Food Technology and Food Engineering
Number of credits for the degree: 120
Normal duration of course: four semesters
Scientific areas:
| Scientific Area | ECTS |
| Science and Food Technology | 44,5 |
| Chemistry | 7,5 |
| Food Engineering | 49,0 |
| Biology and Biochemistry | 4,0 |
| Biology | 6,0 |
| Hospitality and Catering | 4,0 |
| Social Sciences and Humanities | 5,0 |
Access to other courses
Access to third cycles
Evaluation rules
The following modes of evaluation are used with regard to academic qualifications:
- Evaluation based solely on an examination or completion of a final project.
- Evaluation based on work done throughout the semester excluding examination or final project. In these courses students can expect to carry out, for example, laboratory activities, mini-tests, tests, individual or group projects, seminar-related activities, any combination of which will be used to determine the final grade.
- Evaluation based obligatorily on an examination or a final project. In these courses there extists a form of evaluation similar to one of the aformentione
Structure
1.º Semester Code Name ECTS 9765 Bioquímica dos Alimentos 4.0 9771 Gastronomia e Produtos Tradicionais Portugueses 2.0 9782 Gastronomia Molecular I 4.0 9769 História da Alimentação 2.0 9940 Microbiologia e Segurança dos Alimentos 4.0 9770 Produção Alimentar e Processos de Trabalho em Restauração 2.0 9764 Química dos Alimentos 4.0 9767 Reologia e Textura de Alimentos 2.0 9772 Seminários I 4.0 9768 Técnicas de Análise Sensorial 2.0 2.º Semester Code Name ECTS 9776 Alimentos Fermentados 3.0 9775 Desenvolvimento de Produtos Alimentares 2.5 9774 Gastronomia Molecular II 4.0 9773 Hidrocolóides na Alimentação 3.5 9780 Marketing da Gastronomia 3.0 9777 Matérias Primas 6.0 9779 Noções de Fisiologia, Nutrição e Dietética 2.0 9778 O Vinho na Gastronomia 2.5 9781 Seminários II 3.5 3.º Semester Code Name ECTS 9959 Dissertação em Ciências Gastronómicas 50.0 9956 Seminários III 5.0 4.º Semester Code Name ECTS 9957 Seminários IV 5.0