Postgraduate certificate Biochemistry of Flavors

Humans can perceive different flavors, which act synergistically to mediate appetite-protective responses, warn of toxic substances and, in some cases, determine food preferences. Knowing the biochemistry of foods helps professional flavorists differentiate between a cured cheese and a fresh cheese, for example. The food industry and master chefs use this science to make their best products more appealing. TECH, being aware of the growth opportunity in the gastronomic sector, has prepared a complete qualification in which students obtain the necessary knowledge in flavor biochemistry.

University certificate

duration

6 weeks

Modality

Online

Schedule

At your own pace

Exams

Online

start date

Credits

4 ECTS

financing up to

3 months

Price(first year)

See price

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Syllabus

When learning about a subject, it is important to have a program that adapts to the needs of students, especially if they have an active working life. For this reason, the Postgraduate certificate in Biochemistry of Flavors offers students a 100% online format. Throughout each class, the student will have a complete and well-structured syllabus that, with practical examples, will show dynamically the important points of the study of Flavors.

Get your qualification in Biochemistry of Flavors directly, without the need for final work”

Syllabus

Taste is the bodily sense that perceives the chemical substances that dissolve when a food is tasted. There are four types of tastes: sweet, bitter, salty and sour, but over the years, the Japanese have included umami, which refers to sodium glutamate, which enhances the flavor of some foods. For this reason, many professionals decide to specialize in this field, as they want to better understand how to enhance the flavor of their dishes or of a product already on the market.

Throughout each class, we will go deeper into those topics that help the professional to explain the differences between essential, nut or vegetable oils, as well as the different elements that help to enhance flavor. In this way, the student will be able to learn new tools that will enhance their creativity and innovation.

The program's teaching staff includes leading professionals who bring their work experience to each class. In addition, renowned and prestigious people participate in its design and elaboration, completing the program in an interdisciplinary way. Teachers with vocation that will give students to the necessary impulse to grow.

This Postgraduate certificate takes place over 6 weeks:

Module 1. Biochemistry

Where, When and How is it Taught?

TECH offers the possibility of developing this Postgraduate certificate in Biochemistry of Flavors completely online. Over the course of 6 weeks you will be able to access all the contents of this program at any time, allowing you to self-manage your study time..

Module 1. Biochemistry

1.1. Chemistry of Flavors and Structures and their Sensory Relationship
1.2. Biochemistry and Interactions with the Chemicals Responsible for Flavor
1.3. Essential Oils (Fruits, Vegetables and Spices)
1.4. Importance of Aromatic Plants
1.5. Complexity of Animal Profi

Discover the importance of aromatic plants and the different animal profiles to understand the Biochemistry of Flavors"

Teaching Objectives

In order to achieve excellence, it is necessary to have a program that motivates students to excel themselves. For this reason, TECH is committed to the educational excellence of its graduates. This Postgraduate certificate in Biochemistry of Flavors is designed to ensure that students meet all the demands of the industry, providing them with a comprehensive knowledge of flavor chemistry and its sensory relationship.

Enroll today in this Postgraduate certificate and discover one of the most creative and exciting areas in the world of gastronomy and food”

TECH makes the goals of their students their own goals too.
Working together to achieve them.

The Postgraduate certificate in Biochemistry of Flavors will enable the student to:

Explain the mixture of aromatic chemicals in the flavoring
Determine the behavior of aromatic chemicals within the food matrix and all the reactions produced during the food preparation processes
Identify the main sources and suppliers of aromatic chemicals
Identify the neural processes that are affected through flavors

Postgraduate Certificate in Biochemistry of Flavors

Humans can experience a variety of flavors that act together to regulate appetitive response, warn about toxic substances and, in some cases, influence food preferences. Not surprisingly, Flavor experts are able to distinguish between different foods, such as an aged cheese and a fresh cheese, thanks to their understanding of the biochemistry of food. This is why Flavor Science is widely used by the food industry and chefs to improve their products. Aware of the growth opportunities in the gastronomic industry, TECH has developed this Postgraduate Certificate in Biochemistry of Flavors, which provides students with the necessary strategies and tools in this area.

Manage the interactions with the chemicals responsible of Flavor with the help of TECH

Thanks to the present Postgraduate Certificate in Biochemistry of Flavors, the student will initiate their professional career by studying the Chemistry of Flavors and their structure, as well as their sensory relationship. Likewise, they will analyze in detail the fundamentals of Biochemistry and the interactions with the chemicals responsible for Flavor, in addition to determining the essential oils. Undoubtedly, a unique title in the market in which the student will only have to invest 100 hours, being able to study it from anywhere thanks to its online nature.