Molecular Gastronomy I
Code
9782
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Química
Credits
4.0
Teacher in charge
Maria Paulina Estorninho Neves da Mata
Weekly hours
2
Total hours
49
Teaching language
Português
Objectives
| Students should get acquainted with a new branch of food science - molecular gastronomy and its aims, working methods and results. They should also get familiarized with the work of leading researchers in this area. Students should also develop skills to make a comprehensive analysis of culinary techniques and processes at the molecular level by integrating knowledge acquired in other courses. |
Subject matter
| Molecular gastronomy - the definition and scope of study. Introduction of basic concepts about the structure of food. Study of traditional culinary preparations involving an interdisciplinary approach and integrating knowledge taught in other disciplines: the ingredients, the cooking processes and the issues involved in the appreciation by the consumer. Analysis of the scientific basis of a range of cooking techniques and the steps of some preparations. |
Bibliography
Bibliografia:
- This, H., Molecular Gastronomy Exploring the Science of Flavor (Arts &
Traditions of the table: Perspectives on Culinary History), Columbia
University Press, 2008
- This, H., Kitchen Mysteries: Revealing the Science of Food Building a
Meal: From Molecular Gastronomy to Culinary Constructivism, Columbia
University Press, 2009
- Mc Gee, H., McGee on Food and Cooking: An Encyclopedia of Kitchen
Science, History and Culture, Hodder & Stoughton , 2004
- Blumenthal, H., The Fat Duck Cookbook, Bloomsbury Publishing, 2009
- Myhrvold, N. , Young, C., Bilet, M., Modernist Cuisine, The Cooking Lab,
2011
- Barham, P, The Science of Cooking, Springer, 2000
- Vega, C., Ubbink, J., van der Linen, E., The Kitchen as Laboratory,
Columbia Universit Press, 2012
Teaching method
| Teaching methods include:a) Lectures, using the data show;b) Practical and problem solving sessions, in which specific cases or articles about culinary techniques and processes will be discussed;c) Laboratory sessions;d) Use of a website with study material and contact by email. |
Evaluation method
|
Theoretical evaluation (75%)Individual open-book tests, classified from 0 to 20. Continuous assessment during the semester.
Continuous assessment during the semester. Submission of lab reports. Group project. |