Supplier's Planning and Food Quality

The course is planned in 3 CFU of formal lessons, 1 CFU of didactic visit near foodservice structures and 1 CFU of professional seminars. Nutritional qualities of food (0.5 CFU):- Chemical characteristics of foods and requirements in foodservices. Fresh gastronomic products for foodservices: (1 CFU):- Criteria for the selection of suppliers;- Preparation and packaging, transport and customs clearing, distribution;- Codex Alimentarius Europaeous (CAE): examining methods and principles for the evaluation of nutritional quality. Tender of foodservices: (1,5 CFU):- Samples of studies of the tenders;- Standards of award of the contract and warranties (quality certification);- Adequacy of foodstuffs and no compared to the requested standards from special tenders (foods quality, calibre, weights, etc.). Commercial food preparation (didactic visits to commercial restaurant and foodservices facility centres) (1,5 CFU):- Cook & serve, cook & hold & serve, cook & chill, cook & freeze: characteristics, advantages and disadvantages;- Choice and conservation of ingredients;- Food preparation techniques; - Cooking methods;- Evaluation of the stability and shelf-life of food dishes;- Didactic visit to an experimental kitchen;- Visit a cooking centre for foodservices;- Typical recipes, technical data of the finished product;- Typical menu for different parties and its handling with software programs;- Special diets. Effects of different storage and cooking procedures on nutritional quality of macro and micronutrients (0,5 CFU):- Macronutrients: proteins (composition, digestibility and nutritional quality), lipids (peroxidation) carbohydrates (processed starch products, maltodextrins, resistant starch, glycemic index); - Micronutrients: bioavailability and preservation of vitamins and minerals;- Others compounds of nutritional interest: (phytochemicals, dietary fiber, antinutrients, etc.).