Gastrotechnic

Code:

CN21005

Acronym:

GASTR

Keywords
Classification	Keyword
OFICIAL	Physical Sciences

Instance: 2020/2021 - 1S

Active?	Yes
Web Page:	http://moodle.up.pt/course/view.php?id=61&sesskey=vShvcFauwo
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	91	Plano oficial	3	-	5,5	56	148,5

Teaching language

Portuguese

Objectives

The overall goal of this course is to understand the main features of the changes undergone by food during cooking processes. This is an area of study required for the understanding of chemical properties of nutrients more involved in cooking processes of foods, with the primary focus on time and temperature involved in these processes.

Specific Objectives:

- To provide the student with knowledge to be able to plan and execute culinary preparations taking into account the changes undergone by food and organoleptic characteristics of the final product, whether intended for the common consumers and for those needing special care.

 - To raise awareness of the need to implement the concept of traditional cuisine associated with the Mediterranean Diet, using healthy cooking techniques.

- Develop autonomous acquisition of knowledge.

Learning outcomes and competences

The Gastrotecnia as science and art of culinary processes optimization, aims that students develop the following skills :

- Acquire practical in simple culinary preparations and understand that in the context of the "kitchen" it is possible to monitor various chemical concepts and processes (mainly oxidation) and physical (mainly by the action of time and temperature) that occur in food during the cooking process. Thus, students should be able to:

- Identify the different cooking methods and adapt them to the foods;

- know the physical media involved in cooking methods;

- know - chemical characteristics of nutrients , most cooking processes involved in the main food groups - dairy products , meat, fish and eggs , legumes , cereals , legumes/vegetables;

- adapt the cooking method to food in order to preserve its nutritional value;

- relate the cooking method with the characteristics of food, in order to enhance as much as possible the organoleptic characteristics;

- Know how to plan and execute culinary preparations whether intended for the common consumers and for those needing special care. Thus, students should be able to :

- Enhance the plating a meal with a view to respecting the proportions of the different food groups that make it up; for this, the student should understand the notion of equivalents of the same food group;

- Organize and apply the notion of equivalent both in raw and cooked foods;

- Cook diets with modified texture (soft and liquid), with different energy values ;

- Execute low protein diets;

- Raise awareness of the need for the student to implement the concept of traditional cuisine associated with the Mediterranean Diet, using healthy cooking techniques. Thus, students should be able to:

- Apply the techniques of healthy cooking to the confection of traditional Mediterranean dishes/Portuguese;

- Emphasize the use of ingredients of culture and Mediterranean agriculture / Portuguese.

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

The knowledge acquired in the UCs Nutritional Composition of Food, Human Nutrition.

Program

1. GASTROTECHNICS - Study culinary food processing 1.1 Placement discipline 1.2 Method Cocina 1.2.1 Methods of heating in the middle of the heat transfer is the water - bleaching, poaching, baking, steaming, baking under pressure; 1.2.2 Methods of heating in the middle of the heat transfer is the water and fat - stews, and casseroles; 1.2.3 Methods of heating the transfer medium of heat is the air-spit-roasting, grilling and baking; Type ovens - traditional, convection and microwave 1.2.4 Methods of heating in the middle of the heat transfer is the fat - fry and sauté 1.3. Notions of organoleptic assessment of food 1.3.1 How to evaluate the organoleptic characteristics of a dish to select attributes: general appearance, aroma, texture, flavor 1.3.2 Conditions for the assessment test 1.3.3 Type of tests to apply 1.4. Experimental study and healthy cooking techniques applied to various foods 1.4.1. Major changes undergone by nutrients 1.4.2. Adaptation of the food cooking methods 1.4.3. Healthy cooking techniques 2-GASTROTECHNICS applied to clinical nutrition 2.1 Plans in soft food and liquid concept of equivalent raw and cooked foods, indicating the portion of a food that provides the same content of a particular nutrient. 2.2-Plans in soft food and liquid 2.3-Plans hypo-protein food 2.4-Vegetarian Food - Applications in clinical

Mandatory literature

Lister Tedd; Kitchen chemistry. ISBN: 0-85404-389-6
Harold McGee; ON FOOD AND COOKING The Science and Lore of the Kitchen

Complementary Bibliography

Myhrvold Nathan; Modernist cuisine. ISBN: 978-0-9827610-0-7

Teaching methods and learning activities

 Theoretical classes - theoretical classes are ministered by the teachers based on the student / teacher interaction. It seeks to associate information and curiosities about the subject and its interconnection with everyday life.
In the classes are posed questions that are intended to be resolved at the end of each topic.
It is sought that there is a good articulation between the subjects taught in the theoretical classes and the work done in the practical classes.

Practical classes - these classes occur in the Gastrotecnia laboratory, with students from each practical class divided into 4 groups per class and the theme will be in accordance with the food groups (one per class).

Most classes will be divided into three parts:

1st - General, common to all groups, guided by the teacher showing physical and chemical characteristics that food undergoes during the cooking process, as well as some specific aspects to take into consideration when purchasing food.

2nd – In group, but with free character, where students have access to a set of ingredients, but with no recipe to follow. Therefore students from each group will create a recipe with the available ingredients. Although the proposed four groups of ingredients are known in advance, the distribution of the 4 groups will be performed in the class, randomly, so that the students will not know in advance in which of the 4 set of ingredients will be allocated. In this work it is intended that students acquire skills of healthy cooking.

3rd - General, common to all groups, aim to review the work done by each group and to savour the cooking preparations performed by different groups.

Software

Food Processor
Moodle U. Porto
Nutrium

keywords

Physical sciences
Physical sciences > Chemistry > Applied chemistry > Food chemistry
Technological sciences > Technology
Health sciences

Evaluation Type

Distributed evaluation without final exam

Assessment Components

Designation	Weight (%)
Teste	80,00
Trabalho escrito	10,00
Trabalho prático ou de projeto	10,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Elaboração de projeto	10,00
Estudo autónomo	78,00
Frequência das aulas	56,00
Trabalho escrito	5,00
Total:	149,00

Eligibility for exams

Normal Student:To obtain frequency of Gastrotecnia,  students (in the ordinary regime) cannot exceed (unjustifiably) the absence limit, so the presence of the student at pratical classes must be at least 75% of practical classes provided in accordance with the academic Regulation of FCNAUP.

Student worker and other students with a special condition: If it is impossible to attend practical classes, you should combine with the Regent the substitution of practical classes for a work to be defined. If this does not occur, the student cannot conclude this subject.

Calculation formula of final grade

The Distributed Assessment (AD) without Final Exam (EF), in which it is necessary to obtain the minimum mark of 50% in each frequency (written test).

Formula of calculation of the Final Classification (CF)

AD- The distributed evaluation is based on 2 evaluation processes (corresponding to 20 values):

A - Three frequencies during the semester in dates previously agreed with the students (6 + 6 + 6 values = 18 values). In this component of evaluation the student will have to obtain the minimum grade of 3 values in 6 values in each frequency. Students who do not get a minimum grade in each of the three frequencies can only be evaluated on the second phase exam.

B - Project work - critical analysis of a traditional recipe. It will include the presentation of a work on the platform Moodle, and orally in the theoretical classes. This work will consist of a first phase in the selection and characterization of a traditional recipe, and later adaptation of the recipe applying the principles of healthy cooking (2 values). In this component classification improvement is not possible.


The calculation of CF = A + B

Examinations or Special Assignments

Student worker and other students with a special condition: If it is impossible to attend practical classes, you should combine with the Regent the substitution of practical classes for a work to be defined. If this does not occur, the student cannot conclude this subject.

Internship work/project

Not applicable.

Special assessment (TE, DA, ...)

Student worker and other students with a special condition: If it is impossible to attend practical classes, you should combine with the Regent the substitution of practical classes for a work to be defined. If this does not occur, the student cannot conclude this subject.

Classification improvement

The improvement of classification is only allowed for component A and only in the resource season with the weight of 18 in 20 values.

Observations

Compulsory Language of instruction: Portuguese

Comments: This UC integrates an e-learning component, encouraged by the University of Porto, using the Moodle platform, accessible to all students of Gastrotecnia. 

Meeting with teacher: Wednesday from 5:00 p.m. to 6:00 p.m. It is requested that students who wish to be attended by the teachers mark beforehand by email.