The role of the flavor designer is becoming indispensable in teams working in areas related to gastronomy. A challenge that requires from the professional, an arsenal of knowledge that includes biochemical knowledge, social trends and project development"

The Postgraduate diploma in Procedures and Techniques in Flavor Design is presented as an educational action that favors connection, learning, participation and knowledge construction. A program that aims not only to offer you specific knowledge, but also to create capable, innovative, and revolutionary professionals in their sector.

Students will embark on an educational course with us, designed to be practical, active and participatory. You will work intensively but flexibly, thoroughly but concretely.

You will be personally monitored by a mentor, who will accompany you in your education throughout the program.

This support will be provided through a wide range of communication possibilities, both in real time and delayed: internal messaging, discussion forums, telephone answering service, e-mail contact with the technical department, chat, and videoconferencing.

In addition, you will be able to share with other students and professionals in this field through the different systems that we provide in the program and the networking that we incorporate into the program.

Boost your resume to another level with this comprehensive Flavor Design program, which will make you an asset to any team"

This Postgraduate diploma in Procedures and Techniques in Flavor Design contains the most complete and up-to-date program on the market. The most important features include:

• The latest technology in Online teaching software 
• A highly visual teaching system, supported by graphic and schematic contents that are easy to assimilate and understand 
• Practical cases presented by practising experts
• State-of-the-art interactive video systems
• Teaching supported by telepractice
• Continuous updating and recycling systems 
• Autonomous learning: full compatibility with other occupations 
• Practical exercises for self-assessment and learning verification
• Support groups and educational synergies: questions to the expert, debate and knowledge forums 
• Communication with the teacher and individual reflection work 
• Content that is accessible from any fixed or portable device with an Internet connection 
• Supplementary documentation databases are permanently available, even after the program

Observing the expert in the process of performing the task, triggers brain mechanisms similar to those activated when performing the same activity: this is the principle of the high efficiency of our "learning from an expert"

The program's teaching staff includes leading professionals who bring their work experience to this training. Additionally, recognized specialists participate in its design and preparation, which means that the program is developed in an interdisciplinary manner. Passionate teachers that will give you the boost you need to grow.

Thanks to multimedia content developed with the latest educational technology, you will be immersed in situated and contextual learning. In other words, a simulated environment that will provide immersive learning, programmed to train for real situations.

A learning process that you will have to integrate into teamwork, learning to investigate, argue, and defend your ideas and decisions. In this way, we work with you towards developing the rest of your personal and professional skills, which are essential for personal and professional success.

A creative and stimulating learning environment that will allow you to train and grow as a professional, connecting you with other professionals in the sector"

This 100% online program will allow you to balalnce your studies with your professional work while increasing your knowledge in this field"

This program offered in 100% online format, will serve the student as a way to achieve their goals, choosing the right time and place to review downloadable material whenever and wherever required. The student will go through a highly structured agenda that will allow them to know each and every one of the essential aspects for the field of action of flavorists, allowing them to grow as a professional in the world of aromas and flavors.   

A complete syllabus that will guide you through the most stimulating and creative learning proposals"

Module 1. Introduction to the Study of Flavors 

1.1. Basic Principle of Flavor Creativity 
1.2. The Role of the Senses in the Creation of Flavors 
1.3. Classification of Flavorings: Artificial Flavorings, Natural Flavorings, Natural Identical Flavorings, and WONF 
1.4. Flavoring Regulations and Legislation 
1.5. Food Regulations and Legislation 
1.6. Qualities of Flavorists Specialized in Sweet and Savory Areas 

Module 2. Aromatic Chemicals and Vehicles 

2.1. Classification of Aromatic Chemicals and Vehicles used in the Formulation of Flavors
2.2. Esters: Synthesis and Importance in Flavor Development
2.3. Top Notes, Sensation Generators 
2.4. Use of the Possible Aromatic Chemicals for the Formulation of Flavors
2.5. Memorization of the Aromatic Chemicals Responsible for Flavors
2.6. Study of Maillard Reactions in Flavors
2.7. Aromatic Chemical Suppliers

Module 3. Biochemistry 

3.1.  Chemistry of Flavors and Structures; and their Sensory Relationship 
3.2.  Biochemistry and Interactions with the Chemicals Responsible for Flavor 
3.3. Essential Oils (Fruits, Vegetables and Spices)
3.4. Importance of Aromatic Plants
3.5. Complexity of Animal Profiles 

Module 4. Creation and Methodology 

4.1. Olfaction, Classification, and Distinguishing Smell and Taste 
4.2. Memorization of Smell and Flavor
4.3. Creation and Basic Methodology in Flavor Development 
4.4. Experimental Design in Flavor Development
4.5. Chromatography Interpretation and Use in Flavor Creation 

Module 5. Fundamentals and Techniques 

5.1. Basic Techniques in Instrumental Flavor Analysis
5.2. Basic Flavor Notes
5.3. Sensory Evaluation of Flavor
5.4. Methodology in the Description of Flavors
5.5. Application of the Created Flavors in Different Finished Products 
5.6. Consumer Acceptability and/or Preferences 

 A unique training experience, key and decisive to boost your professional development"