The world's largest faculty of nutrition”

Flavor, aroma, color... our perception is determined by neurology. Knowing its basic fundamentals is esse... See more

In the search for new experiences, the kitchen has become a laboratory of flavors, in which flavorings ar... See more

Essential oils are the protagonists of many of the innovation processes in the food area, both at industr... See more

Flavors transport us, take us beyond the dish and the sense of taste to experiences and sensations engrav... See more

Sensory analysis is one of the most important aspects of enology, both to know the defects and virtues of... See more

Working in areas related to food and gastronomy requires constant training from the professional. This co... See more

The future has settled in gastronomy. Kitchens have become laboratories in which traditional flavors, aro... See more

Innovation in the field of taste sensations is a permanent challenge for professionals in this sector. Th... See more

The volatile compounds in the grapes during the planting process are key to the composition of the wine. ... See more

In the constant pursuit of culinary goals, the functioning of the brain has become an additional working ... See more

The new demands of the food market require continuous and quality training of its professionals. This Pos... See more