Faculdade de Ciências e Tecnologia

Gastronomical Sciences


Segundo ciclo




Maria Paulina Estorninho Neves da Mata

Opening date



20 vagas




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:

  1. Evaluation based solely on an examination or completion of a final project.
  2. 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.
  3. Evaluation based obligatorily on an examination or a final project. In these courses there extists a form of evaluation similar to one of the aformentioned activities in paragraph 2 as well as a form of evaluation based on a final exam.
  4. Evaluation based on work done throughout the semester with the possibility of foregoing an examination or a final project.

The Dissertation seminar includes a public presentation, before a Jury, in accordance with legal statutes.


1.º Semester
Code Name ECTS
9765 Food Biochemistry 4.0
9771 Portuguese Gastronomy and Traditional Products 2.0
9782 Molecular Gastronomy I 4.0
9769 Food History 2.0
9940 Microbiology and Food Safety 4.0
9770 Food Production and Work Processes in Restoration 2.0
9764 Food Chemistry 4.0
9767 Food Texture and Rheology 2.0
9772 Seminar I 4.0
9768 Sensory Analysis Techniques 2.0
2.º Semester
Code Name ECTS
9776 Fermented Foods 3.0
9775 Development of Food Products 2.5
9774 Molecular Gastronomy II 4.0
9773 Food Hydrocolloids 3.5
9780 Gastronomy Marketing 3.0
9777 Raw Materials 6.0
9779 Fundamentals of Fisiology, Nutrition and Dietetics 2.0
9778 Wine in Gastronomy 2.5
9781 Seminar II 3.5
3.º Semester
Code Name ECTS
9959 Master Thesis in Gastronomical Sciences 50.0
9956 Seminar III 5.0
4.º Semester
Code Name ECTS
9957 Seminar IV 5.0