Culinary Evolution: Movements & Techniques

Food is not just fuel, it’s information. It talks to your DNA and tells it what to do.

Dr. Mark Hyman, physician and author

Next Date
October 2024
Length
5 weeks
Format
In-person
Investment
250€ (under 23) 400€

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Culinary Evolution: Movements & Techniques

Overview

This course is part of a five-module postgraduation.

If you are interested in taking part in any of the other modules, please contact us or take a look at the postgraduate course “Gastronomic Sciences Inspiring Technologies in Tourism & Hospitality“.

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Course content

This course is part of a five-module Postgraduation. If you are interested in taking part in any of the other modules, please contact us or take a look at the “Gastronomic Sciences Inspiring Technologies in Tourism & Hospitality“.

Course content:

Basic concepts of food services: the origin, expansion and types of establishments (classic and contemporary).
History of culinary movements and the evolution of food aesthetics.
Evolution of cookery and catering.
Collaboration between scientists and kitchen professionals, considering its characteristics, benefits and difficulties.
Presentation of the main players involved, an overview of the work carried out and the results of transferring this knowledge to gastronomic practice.
Case studies relating to both the innovative work of kitchen professionals and the development of new lines of work by scientists.

Learning outcomes

The aim of this course is to familiarise participants with food production in various types of production units.

The course also aims to help participants learn various aspects of developing new food products, with an emphasis on the role of the creative process as well as research.

Participants Profile

This course is a curricular unit of the postgraduation “Gastronomic Sciences Inspiring Technologies in Tourism & Hospitality“, which is suitable for a wide range of professional profiles from various sectors.

Some examples include:

Gastronomy/tourism advisor/consultant
Gastronomic guide
Wineries and other agri-food industries with a tourism department
Travel agencies specialising in gastronomic tourism
Experience manager in hotels or hotel chains
Gastronomic communication agencies
Training and research in gastronomic tourism
Organisations or individuals organising gastronomic markets
Regional governments or public tourism companies
Wine tourism
Public-private organisations developing gastronomic tourism
Gastronomic museums, spaces and centres
Restaurants with a tourist vocation (pop-up restaurants, etc.)
Sustainability and R&D

Program Coordination

Paulina Mata

Assistant Professor, NOVA FCT

She graduated in 1978 in Chemical Engineering from Instituto Superior Técnico and completed her Ph.D. in Organic Chemistry in 1989 at the Faculty of Science and Technology of the New University of Lisbon (FCT-UNL).

Currently retired, she was an Assistant Professor in the Chemistry Department of FCT-UNL. Her scientific interests are in the areas of Molecular Gastronomy, Stereochemistry, and Chemistry Education.

She coordinates the Master in Gastronomic Sciences, a partnership between FCT-UNL and ISA-UL (Instituto Superior de Agronomia da Universidade de Lisboa).

Since 2001 she has been dedicated to the development of technological applications of Molecular Gastronomy. Particularly in aspects related to the use of hydrocolloids, having supervised several master’s theses and a doctoral thesis in this area.

Since 2005 she is a member of the Advisory Subcommittee of the Chemical Nomenclature and Structure Representation Division (VIII) of IUPAC.

Since 2001 he has collaborated with Ciência Viva. She was part of the team that developed “A Cozinha é um Laboratório” – a generic name given to a diverse set of activities that link cooking and science.

She wrote regularly for 5 years in the press on topics related to cooking and science (Diário de Notícias 2004 – 2007; Intermagazine – Professional Magazine of Hospitality and Catering 2005-2008).

Author of two books of scientific dissemination using themes related to cooking and food: Aprender Ciência de forma divertida e saborosa – Sugestões de experiências para fazer em família, Ciência Viva, 2009 (with English version): and (co-authored with M. Guerreiro) A Cozinha é um Laboratório, Fonte da Palavra, Lisbon, 1st edition, 2009; 2nd edition, 2010; 3rd edition, 2010.

She has participated in several TV programs, namely AB Ciência (Series of 13 science programs) – RTP1, 2010 Magazine de Ciência e Tecnologia – RTP2, 4XCiência – RTP N.

Ana Lourenço

Assistant Professor at NOVA FCT