1st cycle of studies in Nutrition

Food Processing3

Gastrotecnia

Curse code:9554311

Maria Leonor Tavares Da Silva

Learning outcomes of the curricular unit:

The curricular unit of Food Processing aims to develop knowledge, attitudes and skills acquired in the curricular units of History and Sociology of Feeding, Food and Human Nutrition, Food Technology and Health and the factors that influence the choice and food safety, as well as the integration and application of them in a global perspective, based on the nutritional health model.
Will be valued all actions aiming to endow the student with a self-analytical and critical mind applied to all aspects of the programme contents.
On the lectures will be ministered the necessary knowledge to later proceed to calculate the nutritional composition of the various traditional and modified recipes that will be confectioned. The confection of recipes under the suitability for various pathological conditions and individual nutritional needs are also objectives of this curricular unit.

Syllabus:

Lectures:

  1. Introduction to the Curricular Unit: What is Food Processing?
  2. Importance of culture in food.
  3. Culinary methods.
  4. Nutritional calculation of recipes.
  5. Use of herbs and spices in the kitchen.
  6. Harmful health effects of the materials used in the construction of utensils intended for food use.
  7. Harmful health effects of the materials used in the construction of utensils intended for food confection.
  8. Study of culinary transformations of food.
  9. Weights and measures of food.
  10. Selection of appropriate ingredients to individual nutritional needs at the time of acquisition.
  11. Confection of recipes.
  12. Food Processing applied to Clinical Nutrition.
Lab practical classes:
 
Weights and measures of food.
Selection of appropriate ingredients to individual nutritional needs at the time of acquisition.
Recipes confection.
 
Suggested Bibliography:
  • Baskette M & Mainella E (2008) The Art of Nutritional Cooking, 3rd ed., Prentice Hall. ISBN: 9780130457011
  • INSRJ (2006) Tabela da Composição de Alimentos, Instituto Nacional de Saúde Dr. Ricardo Jorge. ISBN: 9789728643195
  • Montanari M (2006) Food is culture, Columbia University Press. ISBN: 9780231137904
  • Stadler RH & Lineback DR (2008) Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, Wiley. ISBN: 9780470074756
  • This H (2007) Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History), Columbia University Press. ISBN: 9780231512039

 

 

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