New Culinary Techniques I – Texturisers

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

    December 2024

  • Length

    5 weeks

  • Format


  • Investment

    250€ (under 23) 400€

New Culinary Techniques I – Texturisers

In this course on New Culinary Techniques I – Texturisers, we explore their application in innovation and in the development of products that are compatible with dietary restrictions.


The gastronomy, nutrition and catering sector is constantly expanding and needs professionals who are familiar with the new tools that science and advanced technology are making available to them with the aim of modernising the sector.


The use of new culinary techniques is increasingly necessary to respond to the growing need for culinary products that are acceptable to people with dietary restrictions.

Food technology and research provide the opportunity to apply new techniques to design products with the best possible sensory properties.


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” Postgraduation.

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” Postgraduation.


Content of this course:

  • Hydrocolloids as texturising agents – general characteristics and potential
  • General overview of the work carried out in haute cuisine and the techniques developed.
  • Study of some types of hydrocolloids: origins, behaviour and characteristics.
  • Application in food as thickeners, emulsifiers and gelling agents; with emphasis on applications as stabilisers, in the production of emulsions and foams, in spherifications, coatings, binding agents, formation of fluid gels, and flavour encapsulation.
  • Potential to respond to requirements resulting from dietary restrictions due to food allergies and intolerances or arising from dietary choices.
  • Practical sessions to familiarise you with a variety of hydrocolloids and techniques.
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 “Gastronomic Sciences Inspiring Technologies in Tourism & Hospitality” Postgraduation, 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

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