CourseTitle:Mediterraneandiet:FromLandscapetoTraditionandHealth

Coursecalendar:5-30june(SiPNshouldarriveinLisbonfewdaysbeforeasindicatedbytheSiPNoffice)ECTS:6(usuallytransferbackasa3UScreditcourse)ContactHours:42Note:SiPNstudentscancombinethiscoursewithanotherSiPNJuneofferingaslongastheothercourserunsintheafternoon.

Week1

MODULES Docentes Teóricas Práticas1. InstitutionalReception 2. TheMediterraneanDietasaLifeStylein

PortugalVítorBarros 2h

3. PortugueseLandscapes AntónioFabião 1h 4. Sensory Analysis of Food: Consumers

acceptance vs. Quality evaluation andscoring

SuzanaFerreira-Dias 1.5h 1.5h

Theoreticalbackground:generalconceptsofsensoryanalysis,physiologyofsensations,theroleofanalyticalandconsumers’panels,testingroomsandsensoryevaluationrules.Laboratory work: evaluation of the basic tastes; determination of detection and identificationthresholdsofsomebasictastes.5. DairyProducts PedroLouro 3h 3hThe milk and dairy sector in Portugal; theMediterranean influence – traditional dairyproducts from milk of small ruminants; Dairyproducts in the context of theMediterraneanDiet, nutritional and health implications;TraditionalcheesesandProtectedDesignationsofOrigin;Dairy products technology – generalprocessing and traditional technologicalspecificities inbutter,cheeseandwheycheeseproduction; cheese quality and PDO cheeseevaluationsystem.

Laboratorywork:cheesequalityassessmentandPDOcheeseevaluationsystem;sensoryanalysisof different Portuguese traditional dairyproducts (cheese, whey cheese and butter);buttermakingferomsheepmilk.

Welcomeparty

Week2

MODULES Docentes Teóricas Práticas6. Wineandwinery SofiaCatarino 3h 3hCharacterizationofthePortuguesewinesector;Wine regions and Protected Designations ofOrigin; Portuguese grape varieties and winetypes;Wineauthenticity;Nutraceuticaleffects;Whiteandredwinemaking(briefdescriptionofthe conventional processes); Aging in wood;Chemicalandsensorycontrolduringprocessing.

Laboratory work: Quality parametersassessment:totalacidity,pH,alcoholicstrength,chromatic characteristics. Sensory analysis ofdifferenttypesofPortuguesewines.

Fieldtrip:PeninsuladeSetubaleArrabidaOliveiraSimões,Santiago,queijariasJoséMariadaFonseca

Cheesefactory&winery

1day

Week3

MODULES Docentes Teóricas Práticas7. Fruits&Vegetables MargaridaMoldão 3h 3hCharacterization of the Portuguese fruits &vegetable sector; Fruit& vegetables in humannutrition and health implications; Postharvestfruit & vegetable quality parameters;Presentation of fruits& vegetable products toconsumers: Fresh and processed products(minimallyprocessed,non-alcoholicbeverages,dehydrated,jellified,crystallizedandfermentedfruits&vegetables).

Laboratory work:Quality parametersassessment. Sensoryanalysis of differenttypes of Portuguesefruits&vegetablesandtheirproducts.

8. Forestproducts,Corkandcorkproducts HelenaPereira 1.5h 1.5hThe specifics of the cork oak agro forests, a multifunctional savanna-type forest, and of thesustainableexploitationofthetreesfortheproductionofcork.Theformationofcorkastheouterbark of the tree, its cellular structure, chemistry and the resulting unique set of properties.Processingintocorkproducts,fromwinestopperstosurfacingandinsulationagglomeratesaswellasdesignobjects.Functionofwinestoppersforwinein-bottleagingandqualityassessment.Fieldtrip:Coruche Cork oak forest and

industry1day

9. NutsandWildForestProducts Mushrooms, herbs and spices; Wild plantstraditionally used in Portugal to flavor fooddishesandforitsmedicinalpropertiesandasapotential source of health; Underexploitednatural source of compounds with biologicalactivity.

MargaridaMoldão 1h

Fieldtrip:OesteRegion(TorresVedras) Fruits and vegetableindustry

1day

Week4

MODULES Docentes Teóricas Práticas10. OliveandOliveOil SuzanaFerreira-Dias 3h 3hCharacterizationof theoliveoil sector (World,MediterraneancountriesandinPortugal);oliveoildefinition;oliveoilasafunctionalfoodwithrecognizedhealth claims;Portugueseoliveoilswith Protected Denomination of Origin;flowsheet of olive oil extraction and briefdescription of the process (continuous olivemills); olive oil commercial types, qualityparameters of olive oil (chemical and sensoryanalysis).

Laboratory work: Quality parametersassessment - acidity, peroxide index, UVabsorbance,andsensoryanalysis.

11. Agro-residuesValorization RitaFragoso 2h Agro-Forestryproductionchain–towardssustainability(framework,impactsandchangedrivers).Movingfromalineartowardsacirculareconomy.Efficientuseofresources,water-energynexus.Convertingagro-residues into secondary rawmaterials (biorefinery concept,nutrients recycling,waterrecovery).Wastetobio-energysolutions.Fieldtrip:Alentejo Olive oil and winery,

culturalheritage1day

FINALEVALUATIONEXAM

GradeAssessment:

• 25%classparticipation(continuousevaluation)• 75%Exam

Bibliography

Bérodier, F.et al. (1997).Guide to the smell, aromaand taste evaluation of hard and semi-hardcheeses.AIR2039,G.E.CO.TE.F.T.Poligny.

Boskou,D. (2015)OliveOil, ChemistryandTechnology, 2nd Edition,AOCS (ISBN: 9781893997882)(BISA:Q023-115).

Carvalho, C.C.C.R., Caramujo, M.J. (2008) Ancient Procedures for the High-Tech World: HealthBenefits and Antimicrobial Compounds from the Mediterranean Empires, The OpenBiotechnologyJournal,2,235-246(Openaccess).

Centamore,A.(2015).TastingWine&Cheese:AnInsider'sGuidetoMasteringthePrinciplesofPairing.QuarryBooks.(BISA:Q021–445)

Delgado,A.M.;Almeida,M.D.V.;Parisi,S.2016.Chemistryof theMediterraneanDiet.Springer,Switzerland(ISBN978-3-319-29368-4,ISBN978-3-319-29370-7eBook,DOI10.1007/978-3-319-29370-7).

Eilander, A., Harika, R.K., Zock, P.L. (2015) Intake and sources of dietary fatty acids in Europe: Arecurrentpopulationintakesoffatsalignedwithdietaryrecommendations?Eur.J.LipidSci.Technol.,117,1370–1377.

Jackson,R.(1994,2008)-WineScience.PrinciplesandApplications,AcademicPress,NewYork(BISA:Q021-182).

JongenW. (2002) Fruit and vegetable processing. Improving quality. CRC.Woodhead PublishingLimited,CambridgeCB16AH,England.

Kemp,S.E.,Hollowood,T.,Hort,J.(2009)SensoryEvaluation-APracticalHandbook,Wiley-Blackwell,AJohnWiley&Sons.Ltd.Publication.(ISBN:9781405162104)(BISA:Q04-1374).

Lavanchy,P.etal.(1994),Aguidetothesensoryevaluationoftextureofhardandsemi-hardcheeses.INRA.(BISA:Q04-939).

Pereira,H.(2007)Cork:Biology,ProductionandUses.ElsevierPublications,Amsterdam.336pp.

Pereira,H.,Tomé,M.(2004)Coarkoak,in:EncyclopediaofForestSciences,613-620.

Ravindran,R.andJaiswal,A.K.(2016)ExploitationofFoodIndustryWasteforHigh-ValueProducts.TrendsinBiotechnology,34(1),58-69.(http://dx.doi.org/10.1016/j.tibtech.2015.10.008)

Reetica Rekhy andRobynMcConchie (2014) Promoting consumptionof fruit and vegetables forbetterhealth.Havecampaignsdeliveredonthegoals?,Appetite79:113–123.

Romero-García, J.M., Niño, L.,Martínez-Patiño, C., Álvarez, C., Castro, E. and Negro,M.J. (2014)

Biorefinery based on olive biomass. State of the art and future trends. BioresourceTechnology,159,421–432.(http://dx.doi.org/10.1016/j.biortech.2014.03.062)

ProvisionalSchedule(subjecttoslightchanges):

Week1 5/069:30

InstitutionalReception

10:00

TheMediterraneanDietasaLifeStyle

inPortugal

6/069:30

PortugueseLandscapes

14:00

SensoryAnalysisofFood:Consumers

acceptancevs.Qualityevaluationandscoring

7/069:30

SensoryAnalysisofFood:Consumersacceptancevs.

Qualityevaluationandscoring

8/069:30Dairy

Products

9/069:30Dairy

Products

Week2 12/069:30

Wineandwinery

13/06LisbonHoliday

14/069:30

Wineandwinery

15/06NationalHoliday

16/069:00

FieldtripCheesefactory&winery

Week3 199:30

Fruits&Vegetables

209:30

Forestproducts,Corkandcorkproducts

219:00

FieldtripCorkoakforestand

industry

229:30

NutsandWildForest

Products

239:00

FieldtripFruitsandvegetableindustry

Week4 26OliveandOliveOil

27OliveandOliveOil

28Agro-residuesValorization

29Fieldtrip

Oliveoilandwinery,culturalheritage