Gastronomical Sciences
Cycle
Segundo ciclo
Degree
Mestre
Coordinator
Maria Paulina Estorninho Neves da Mata
Structure
| 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 |