Rome, 04 October 2019 - Can a restaurant offer recipes that are tasty, beautiful to look at and above all respectful of the nutritional values of the ingredients used? Learning to prepare dishes with a high nutritional value using vacuum cooking and "Cook and Chill" cooking techniques, combining the best methods of preserving and regenerating food, the imagination, creativity and art of the most innovative chefs is the goal of Advanced Training Course in "Gastronomy and Applied Nutrition" promoted byUniversità Campus Bio-Medico di Roma in collaboration with Elis Food & Care and CAST Alimenti (Food Art, Science and Technology Centre) starting on 14 October.
In the vacuum technique the nutritional characteristics of foods are preserved to the maximum: for this reason the advantages of this type of cooking are increasingly known. Meat and fish are more succulent as they lose less liquids. The vitamins and other substances inflammatory present in the vegetables remain unchanged and in the original quantities. A absolutely uniform cooking ensures maximum flavor and the best texture. And after cooking the foods keep the original colors.
Also the storageis a strong point: vacuum-packed foods, suitably preserved, can be consumed up to 3 weeks after cooking. But also the flavor it benefits: this cooking requires up to 70 percent less toppings between salts and fats.
Nutritional values that meet and integrate with important organizational improvements, indispensable in a modern and efficient restaurant. The vacuum also means the possibility of a more rational use of kitchens (even at night), more hygiene in the production of recipes, optimization of work spaces together with greater economic and energy savings.
A group of gastronomic experimentation will be born within the class and will allow students to define balanced menus, conceived on the model of Elis catering, a training institution that has always had among its objectives that of responding to the needs of the labor market and contributing to the sustainable development of organizations, and respectful of elements such as the low glycemic index, the balance of nutrients, the beneficial effects of elements such as digestibility and satiety, the presence of natural antioxidants or precursors in foods.
The many benefits of vacuum cooking and other innovative techniques will be illustrated through 7 theoretical and practical modules. Guaranteed by the scientific culture in Ucbm food sciences and by the Elis experience in collective catering, the course offers the most suitable and innovative proposal for combine gastronomy and health, technique and art Cookery and addresses the catering professionals and to those in possession of a three-year degree in Food and Nutrition Sciences or similar. The course, enriched by a teaching body of expert professionals in the sector (coming from Cast Alimenti, Università Campus Bio-Medico di Roma, Elis and the University of Molise) will allow you to learn how to create original recipes and menus with use of vacuum cooking, low temperature and cook and chill processes.
To meet the calendars of those who work in the Horeca sector the course will be held on a midweek basis for 6 months and will explore topics such as macro and micro nutrients, the biochemistry of nutrition and metabolism; the physiology of nutrition; the processes of preparation, conservation and distribution of gastronomic preparations; the main nutrients, alternative food sources and food additives - chemical reactions on nutrients - the aromatic fraction and recovery of volatile molecules, alternative preparation techniques, food sensory analysis, nutritional therapy, inflammation and nutrition. The course will also consist of two practical modules dedicated to the creation of menus and a final part in which the students will present and discuss a project work.
It is possible to enroll in the entire course or participate in individual modules.
For more information: [email protected] e https://www.unicampus.it//it/info/formazione-permanente
