Add the essential knowledge to your training to become one of the most qualified professionals in Flavor Design and give a boost to your professional career"

The postgraduate certificate of Introduction to the Study of Flavors is presented as an instructive course that promotes connectivity, learning, participation and the building of knowledge. A program that not only aims to provide you with specific knowledge, but also to create capable, innovative and innovative professionals who are revolutionary in their sector. 

Join us on an instructive journey, with an eminently practical, active and participative orientation. You will work intensively but flexibly, comprehensively but precisely.  

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

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

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.  

Today's gastronomy needs qualified professionals skilled in culinary research in the area of new flavors. Become part of the future of world-class gastronomy"

This postgraduate certificate in Introduction to the Study of Flavors offers you all the features of a high-level teaching and technological program: 

• The latest technology in online teaching software 
• Intensely visual teaching system, supported by graphic and schematic contents, 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-evaluation and learning verification 
• Support groups and educational synergies: questions to the expert, debate and knowledge forums
• Communication with the teacher and individual reflection work 
• Availability of content from any fixed or portable device with internet connection 
• Supplementary documentation databases are permanently available, even after the program

An essential elementary program, indispensable to keep you at the forefront of the current demands of the food and gastronomy market." 

Our teaching staff is made up of working professionals. In this way we ensure to offer you the objective of instructional updating that we intend. A multidisciplinary team of professors trained and experienced in different environments, who will develop the theoretical knowledge in an efficient manner, but, above all, will provide the program with the practical knowledge derived from their own experience: one of the distinguishing qualities of this program. 

This command of the subject matter is complemented by the effectiveness of the methodological design of this program. Developed by a multidisciplinary team of e-learning experts, integrating the latest advances in educational technology. This way, you will be able to study with a wide range of comfortable and versatile multimedia tools, which will give you all the operability you need for your training.  

The design of this course is based on Problem-Based Learning: an approach that sees learning as an eminently practical process. To achieve this remotely, we will use telepractice:  with the help of an innovative interactive video system, and learning from an expert, you will be able to acquire the knowledge as if you were actually dealing with the scenario you are learning about. A concept that will allow you to integrate and fix learning in a more realistic and permanent way. 

The observation of an expert in the performance of a task triggers brain mechanisms similar to those activated in the performance of the same activity: this is the principle behind the high efficiency of our "learning from an expert"

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

TECH Global University aims to train highly qualified professionals for the world of work. An aim that is complemented, moreover, in a broader sense, by the encouragement of human development that lays the foundations for a better society. This objective is focused on helping professionals reach a much higher level of expertise and control. A goal that, in just six months, you will be able to achieve with a high intensity and precision program. 

Our goal is yours: To provide you with the best online program for the introduction to the study of flavors on the educational market. A unique program that will propel you to the forefront of your industry"

Objectives

Module 1. Basic Exploration of the Evolutionary Implications of Foods 

• Identify how emotional behavior and its temporality occur in the mind bound by biochemical and neural mechanisms generating "memories" and "experiences"
• Understand how the neural processes that generate the formation of memories are associated with flavor stimuli

Enter one of the most creative and exciting areas in the world of gastronomy and food"