Food Quality and Gastronomy

Objectives

• Acquire basic notions on food quality.
• Explain the present concept of food quality.
• Interpret the main food constituents and their impact on food quality.
• Recognize the production protocols of the main food groups, defining the factors that influence their quality.
• Explain the concepts of hazard and risk and give examples of both.
• Define the main risks that can affect foods.
• Explain the instruments the food chain can use to ensure the safety of its consumers.
• Recognize the connections between foods, terroir, and culture.
• Know the instruments for evaluating and ensuring the origin of traditional foods.

Program

• Introduction to Food Quality.
• Basic concepts on food composition. The roles of the main constituents of foods (water, proteins, lipids, carbohydrates, vitamins and minerals).
• Introduction to the unit operations applied in the production of certain foods (dairy products, meats, fish and seafood, cereals, wines, beers, coffee, tea, chocolate, fruits, and vegetables).
• Introduction to Food Safety. Food Safety vs. Food Security. The concepts of hazard and risk. Biological hazards: pathogenic bacteria, fungi, viruses, and parasites. Chemical and physical hazards. Food allergies and intolerances.
• Food hygiene as the basis for food safety assurance. Food safety systems. Principles of food safety regulations.
• Food Quality and authenticity. Foods as an integral part of the culture of each region. The connection between traditional foods and their terroirs. Protection of the origin of foods (PDO, PGI, TSG). Sensory properties of foods: the concepts of flavor, taste, and aroma – their physiological bases. Principles of food sensory analysis.

Teaching Methodologies

Basic theoretical contents are taught using expositive methodologies with additional support of the interrogative method and making use of group discussions when relevant. During practical sessions, case-studies and problems are analysed by student groups, duly supported by adequate literature and multimedia resources, and supervised by the teacher, providing the application of the knowledge acquired during theoretical sessions. Field trips and the preparation of traditional foods are performed, to provide practical application of the knowledge acquired.

Bibliography

Anónimo. 2014. As Espécies mais populares do mar de Portugal: Num restaurante perto de si. Agência Nacional para a Cultura Científica e Tecnológica. Projeto Sea for society.eu (HTTP://seaforsociety.eu)

Associação Portuguesa dos Nutricionistas. 2016. Conhecer o Leite. Associação Portuguesa dos Nutricionistas (APN). Porto

Associação Portuguesa dos Nutricionistas. Sem data. Rotulagem Alimentar. Um guia para uma escolha consciente. Associação Portuguesa dos Nutricionistas (APN). Porto

Baptista, J.; Noronha, J.; Oliveira, J.; Saraiva, J. 2003. Modelos Genéricos de HACCP. Forvisão - Consultoria em Formação Integrada, Lda. Guimarães, Portugal

Boziaris, I.S. 2014. Seafood Processing. Technology, Quality and Safety. IFST (Institute of Food Science & Tecnology). Wiley Blackwell, UK

DGA - Dietary Guidelines for Americans 2020 - 2025 (9th ed.) USDA Publication

Guerreiro, M.; Mata, P. 2009. A Cozinha é um Laboratório. Fonte da Palavra, Lisboa, Portugal.

Instituto Nacional de Saúde Dr. Ricardo Jorge. 2021. Tabela da Composição de Alimentos, versão 5. Disponível online em https://portfir-insa.min-saude.pt/.

International Trade Center. 2015. Traceability in Food and Agricultural Products. Bulletin Nº 91/2015. International Trade Centre (ITC), Nações Unidas. Geneva. Switzerland

Pauli, P. 1999. Classical Cooking – The Modern Way. Methods and Techniques. 3^rd Edition. John

Wiley & Sons, E. U. A.

TetraPak. 2023. Dairy Processing Handbook. 2023. Tetra Pak Processing Systems AB. Lund, Sweden

Apontamentos do professor