Resumo
Why do we eat what we eat, and why do we eat how we eat?
The culinary heritage is forged in existing natural resources, the agricultural practices that have been developed, and what existed in trading partners. It is an inexhaustible source of lessons about what foods to eat on each occasion, how to process
and combine them, and the social value of meals. These are the foundations on which the future of gastronomy is being built.
Partnership:
- Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto
- Ghent University Hospital
- Universidad de Vigo
Data
Informação geral
| Idioma | EN |
|---|---|
| Tipo | Unidade de formação contínua |
| Regime | b-learning |
| Tutoria | Não |
| Duração | 7 weeks |
| Horas de estudo | 81 hours |
| Destinatários | Master’s or doctorate student in Food and Nutrition Sciences, Gastronomic Sciences, Food Technology and Engineering, Food Product Development, Sustainable Food Systems, or any other related field. |
| Certificado | Certificate of completion (3 ECTS credits) |
| Requisitos | Master’s or doctorate student in Food and Nutrition Sciences, Gastronomic Sciences, Food Technology and Engineering, Food Product Development, Sustainable Food Systems, or any other related field. |
Descrição detalhada
| Objetivos | After completing this module, learners will be able: • to analyze the importance of diet diversity and biodiversity for healthy and sustainable diets. • to explain how eating habits are affected by changes in areas such as production, processing and trade, economics, migration, and housing in both the past and the present. • to explain the symbolic cultural identity of food. • to explain the role of tradition and innovation in constructing food culture and culinary heritage. • to identify food transformations in modern and ancient culinary techniques; and how and why ancient culinary techniques are being used in contemporary eating. • to analyze case studies of successful culinary innovation through tradition from around the world. Analyzing the cultural, social, and historical contexts that have shaped these innovations. • to apply food product innovation from a consumer perspective including co-creation, agile innovation, and entrepreneurship tools. |
|---|---|
| Competências | After completing this module, learners will be able: • to analyze the importance of diet diversity and biodiversity for healthy and sustainable diets. • to explain how eating habits are affected by changes in areas such as production, processing and trade, economics, migration, and housing in both the past and the present. • to explain the symbolic cultural identity of food. • to explain the role of tradition and innovation in constructing food culture and culinary heritage. • to identify food transformations in modern and ancient culinary techniques; and how and why ancient culinary techniques are being used in contemporary eating. • to analyze case studies of successful culinary innovation through tradition from around the world. Analyzing the cultural, social, and historical contexts that have shaped these innovations. • to apply food product innovation from a consumer perspective including co-creation, agile innovation, and entrepreneurship tools. |
| Programa | ONLINE WEEK (18-29 September): Food product innovation from a consumer perspective. Food products for healthy diets. Diet (bio)diversity. The symbolism of food in painting through history. Food transformations in modern and ancient culinary techniques. Cooking with food from the sea Cooking with food from the land Innovation in food processes and products: Fermented foods; Functional food IN PERSON WEEK (9-13 October): - Fieldwork – Gastronomic Oporto, understanding the food culture of region (Bolhão Market, Ribeira, Gaia). - European Food Culture: understanding the foundations and the influences. When the North of Europe met the food culture of Mediterranean: Geography and Politics - Portuguese Cuisine: from middle age to modernity - Fieldwork – Visit the “Museu Marítimo de Ilhavo” – the dried codfish history in Portugal; Rice fields of Baixo Vouga or Mondego; Canned fish industry; Traditional salt pans; cultivated glasswort. *The planned visits are conditioned by the availability of the locations and may be subject to changes. - Fieldwork - Vineyards and Port wine production; table olives production; acorns and chestnuts; goat and cheese production. *The planned visits are conditioned by the availability of the locations and may be subject to changes. Case studies of successful culinary innovation through tradition worldwide. Practical exercise to be carried out in teams: Minor ethnological field study concerning a delimited phenomenon of food culture. Develop a recipe/product. Cooking and tasting. Oral presentation. |
| Avaliação | The course is composed by an online week and an in-person week. The online week will occur first and it is more centered in preparation, explanation and exposure of the major contents around this subject. During the in-person week, students will work in teams to complete a minor ethnological field study and collect materials concerning a delimited phenomenon of food culture (group assignment). Several field trips will provide opportunities to collect empirical data based on food, tradition, and innovation issues. Build on that and other previous experiences; students will develop and produce a product or a recipe; this can be, for example, a meaningful reinterpretation of a traditional food or recipe. They will present their research results and the developed food/recipe in speech and writing. Practical cooking and tasting sessions will occur during the final day of the course. The assessment is based on one group assignment presented in speech (25%) and writing (25%). Individual exams will be provided during the course (30%). Peer assessment will take place at the end of the final day of the course (20%). |
Equipa
Duarte Paulo Martins Torres é doutorado em Ciências e Engenharia Química e Biológica pela Universidade do Minho desde 2010. Em 2005 obteve o mestrado em Biotecnologia - Engenharia de Bioprocessos na mesma universidade. Em 2000 obteve a licenciatura em Ciências da Nutrição na Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto (FCNAUP).
Desde 2010, é professor auxiliar na FCNAUP, onde leciona as unidades curriculares de Toxicologia Alimentar e Avaliação de Risco, Inovação e Composição de Alimentos e Refeições.
É investigador no ISPUP – Instituto de Saúde Pública da Universidade do Porto onde tem coordenado e participado em vários projetos de investigação financiados por entidades nacionais e internacionais. É autor em mais de 60 artigos em revistas internacionais.
Na sua atividade propõe-se contribuir para o desenvolvimento colaborativo de soluções que respondam às necessidades mais urgentes de um sistema agroalimentar sustentável, no que diz respeito à logística, produção, transformação e confeção de alimentos seguros, nutritivos e que satisfaçam as necessidades e expectativas dos consumidores. Em 2017 foi cofundador da SnoodFoods, uma empresa especializada na produção de snacks saudáveis à base de leguminosas.
Inscrições & Candidaturas Fechado
| Data | De 01-07-2023 Até 08-09-2023 |
|---|---|
| Instruções de inscrição | For information about this course and the registration process, please contact the Faculty Continuing Education service: educacaocontinua@fcna.up.pt | +351 225074320 Mais informação |