Haute cuisine is no longer satisfied with the traditional skills of the professional. It demands people highly skilled in such specific areas as the biochemistry of flavor or molecular cuisine" 

The Postgraduate diploma in Flavor Design Applied to Gastronomy is presented as an educational action that favors connection, learning, participation, and knowledge acquisition. 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 process 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 to share with other students and professionals in this field through the different systems that we provide in the Postgraduate diploma and the networking that we incorporate into the program.  

Today's gastronomy needs qualified professionals in culinary research in the area of new flavors. Become part of the future of high level gastronomy"

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

• 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-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 course

Discover a new way of approaching creativity in gastronomy, delving into flavor and its relationship with the consumer's emotions. A plus in the menu of any restaurant" 

The program's teaching staff includes leading professionals who contribute their vast work experience to this program. 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 prepare 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. 

The most outstanding aspect of our educational formula is the possibility of hands-on learning, even while learning remotely: a challenge that we have achieved and that provides our students with the best results"

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

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. Basic Exploration of the Evolutionary Implications of Food

1.1. Introduction to Neurogastronomy 
1.2. Neuromodulators  
1.4. Odor Communication and Neurocognitive Patterns  
1.5. Flavor Attributes: Color 6.6. Texture and Flavor Appreciation  

Module 2. Oils  

2.1. Essential Oils  
2.2. Rectification of Processed Essential Oils  
2.3. Liquid Extracts and Dyes  
2.4. Solid Extracts  
2.5. Exudates  
2.6. Specific  
2.7. Absolutes  
2.8. Concentrated and Diluted Fruit Juices  

Module 3. Introduction to the Use of Flavorings in Cooking  

3.1. Flavorings in Cooking  
3.2. Food Preparation 
3.3. Topical Techniques for the Application of Flavorings in Cooking 
3.4. Food Matrix
3.5. Condiments and Seasoning

Module 4. Molecular Gastronomy  

4.1.  Introduction to Molecular Gastronomy  
4.2.  Techniques: Direct Spherification. 
4.3.  Techniques: Indirect Spherification. 
4.4.  Techniques: Foams
4.5.  Techniques: Liquid Nitrogen.
4.6.  Techniques: Gelification.   
4.7. Recipes

Module 5. Neuromodulators as Food Flavor Enhancers   

5.1. Enhance Flavor and Fix Food with Modulating Sugars 
5.2.  Blockers for Undesirable Sweetener, Preservative, and Medicinal Notes
5.3. Acid Blockers 
5.4.  Omega Blockers  
5.5.  Soy Blockers
5.6.  Sweet and Savory Note Enhancers

Module 6. Affective Flavors  

6.1.  One of the Largest Challenges Today: Remembering is Reliving
6.2.  Fruit Flavors and their Affective Reactions
6.3.  Cherry and Chocolate as Generators of Feelings and Passions  
6.4.  Exotic and Tropical Fruits that Evoke Fun and a Party Atmosphere  
6.5.  Christmas Spirit.
6.6.  Mexican Gastronomy. BORRAR National Pride. BORRAR  
6.7.  Importance of Evoking Occurrences, Events, or Information Stored in the Past

Make the most of this opportunity to surround yourself with expert professionals and learn from their work methodology"