The figure of the flavor designer is becoming an indispensable figure in work teams 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 Professional master’s degree in Flavor Design is presented as a formative action that favors connection, learning, participation and knowledge construction. A program that aims not only to offering you specific knowledge, but also to create capable, innovative, and revolutionary professionals in their sector. 

You will embark on a training 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 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 provided in the course and the networking incorporated into the course.  

With this highly complete Professional master’s degree, you will get the necessary training to become a professional in Flavor Design and give your CV an important added value" 

This Professional master’s degree in Flavor Design offers you the characteristics of a course of high scientific, teaching and technological level: 

• 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-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
• Content that is accessible from any fixed or portable device with an Internet connection 
• Supplementary documentation databases are permanently available, even after the course

This Professional master’s degree is not only designed to provide you with the most up-to-date content in Flavor Design, but it has been designed to promote a creative and stimulating learning environment"

The program's teaching staff includes leading professionals who contribute their vast work experience to this training program. Additionally, recognized specialists participate in its design and preparation, which means that the program is developed in an interdisciplinary manner. Teachers with vocation that will give the necessary impulse 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 on the development of other personal and professional skills, essential for personal and professional success. 

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"

This Professional master’s degree offers training in simulated environments, which provides an immersive learning experience designed to train for real-life situations"

The Professional master’s degree in Flavor Design is a tailor-made program that is taught in a 100% online format, so you can choose the time and place that best suits your availability, schedule and interests.  

For one month, you will go through a complete and well-structured syllabus that will allow you to know each and every one of the essential aspects for the job of flavorist. A stimulating experience that will lay the foundation for your success as a flavor and aroma designer. 

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 

Module 6. Basic Exploration of the Evolutionary Implications of Foods

6.1. Introduction to Neurogastronomy 
6.2. Neuromodulators  
6.3. Odor Communication and Neurocognitive Patterns  
6.4. Flavor Attributes: Color  
6.5. Texture and Flavor Appreciation 

Module 7. Oils  

7.1. Essential Oils  
7.2. Rectification of Processed Essential Oils  
7.3. Liquid Extracts and Dyes  
7.4. Solid Extracts  
7.5. Exudates  
7.6. Specific  
7.7. Absolutes  
7.8. Concentrated and Diluted Fruit Juices

Module 8. Introduction to the Use of Flavorings in Cooking  

8.1. Flavorings in Cooking  
8.2. Food Preparation  
8.3. Topical Techniques for the Application of Flavorings in the Kitchen  
8.4. Food Matrix  
8.5. Condiments and Seasoning 

Module 9. Molecular Gastronomy

9.1. Introduction to Molecular Gastronomy  
9.2. Techniques: Direct Spherification  
9.3. Techniques: Indirect Spherification  
9.4. Techniques: Foams 
9.5. Techniques: Liquid Nitrogen  
9.6. Techniques: Gelling  
9.7. Recipes

Module 10. Neuromodulators as Food Flavor Enhancers 

10.1. Enhance Flavor and Fix Food with Modulating Sugars  
10.2. Blockers for Undesirable Sweetener, Preservative, and Medicinal Notes  
10.3. Acid Blockers  
10.4. Omega Blockers 
10.5. Soy Blockers  
10.6. Sweet and Savory Note Enhancers

Module 11. Affective Flavors

11.1. One of the Largest Challenges Today: Remembering is Reliving 
11.2. Fruit Flavors and their Affective Reactions  
11.3. Cherry and Chocolate as Generators of Feelings and Passions  
11.4. Exotic and Tropical Fruits that Evoke Fun and a Party Atmosphere  
11.5. Christmas Spirit  
11.6. Mexican Gastronomy National Pride  
11.7. Importance of Evoking Occurrences, Events, or Information Stored in the Past

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