Master's in Gastronomical Sciences courses
About MCG: admission, outcomes and more1st Semester
Food Biochemistry
BA
Molecular Gastronomy I
GM-I
Microbiology and Food Safety
MSA
Food Production and Work Processes in Restoration
PAPTR
Food Chemistry
QA
Food Texture and Rheology
RTA
Seminar I
S-I
Sensory Analysis Techniques
TAS
Food History
HA
Portuguese Gastronomy and Traditional Products
GPTP
2nd Semester
Development of Food Products
DPA
Molecular Gastronomy II
GM-II
Seminar II
S-II
Fermented Foods
AF
Food Hydrocolloids
HA
Gastronomy Marketing
MG
Raw Materials
MP
Fundamentals of Fisiology, Nutrition and Dietetics
NFND
Wine in Gastronomy
VG-O
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