Description

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

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The postgraduate diploma in Flavor Design Applied to Gastronomy is presented as a formative action that favors connection, learning, participation and knowledge construction. A program that aims not only to offer 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.  

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 offers you the characteristics of a high-level scientific, teaching, and technological course. 

  • 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

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" 

Our teaching staff is made up of working professionals. This ensures that it delivers the intended capacitive upgrade objective. A multidisciplinary team of teachers trained and experienced in different environments, who will develop the theoretical knowledge in an efficient way, but above all, they will put at the service of the course the practical knowledge derived from their own experience: one of the differential qualities of this course. 

This mastery of the subject is complemented by the effectiveness of the methodological design of this Postgraduate Certificate. Developed by a multidisciplinary team of e-learning experts, it integrates the latest advances in educational technology. In this way, you will be to study with a range of easy-to-use and versatile multimedia tools that will give you the necessary skills you need for training.  

The design of this program is based on Problem-Based Learning: an approach that conceives learning as a highly practical process. To achieve this remotely, we will use telepractice learning: 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 facing the assumption that is being learned at that moment. A concept that will allow you to integrate and fix learning in a more realistic and permanent way. 

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"

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This 100% online postgraduate diploma will allow you to combine your studies with your professional work while increasing your knowledge in this field"

Objectives

TECH University aims to train highly qualified professionals for the workplace. An objective that is complemented, moreover, in a global manner, by promoting human development that lays the foundations for a better society This objective materializes by helping professionals reach a much higher level of expertise and control. A goal that in only twelve months, you will be able to achieve, with a high intensity and precision course. 

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Our goal is yours: to provide you with the best online update and specialization on Flavor Design Applied to Gastronomy in the educational market. A one-of-a-kind course that will propel you to the forefront of your industry"

Section: Flavors 

Module 1. Basic Exploration of the Evolutionary Implications of Foods  

  • Identify how emotional behavior and its temporary nature occur in the mind, linked biochemically to the neuronal mechanism generating "memories" and "experiences"  
  • Understand how the neural processes that generate the formation of memories are associated with flavor stimuli

 Module 2. Natural Raw Materials Used as Flavorings 

  • Identify the natural raw materials used as flavor components
  • Know the applicable techniques for the purification/improvement of natural raw materials used as flavor components

Module 3. Introduction to the Use of Flavorings in Cooking  

  • Determine the quantity of flavorings in the kitchen   
  • Identify suitable vehicles for flavors in the kitchen
  • Know the complements of sensations and flavors in the kitchen

Module 4. Molecular Gastronomy  

  • Understand the application of laboratory techniques in food preparation
  • Elaborate starters, dishes, desserts and beverages using innovative techniques and materials of molecular cuisine 

Module 5. Neuromodulators in the Kitchen as Food Flavor Enhancers

  • Modulate/Eliminate undesirable hints in foods through the use of flavor modulators
  • Highlight desirable flavor hints through the use of flavor neuromodulators  

Section: Affective Flavors  

Module 6. Affective Flavors   

  • Identify the neural processes that are affected through flavors  
  • Provoke memories and affective sensations through flavor design
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Enter one of the most creative and exciting areas in the world of gastronomy with the background of a complete professional, qualified to successfully lead any project"

Postgraduate Diploma in Flavor Design Applied to Gastronomy

Gastronomy is one of the most relevant arts worldwide, its recipes, ingredients, textures, aromas and flavors become a representative symbol of each country. However, over the years this culinary discipline has had significant advances that contribute to create totally innovative quality dishes; therefore, in TECH, the largest digital university in the world, we created a Postgraduate Diploma in Flavor Design Applied to Gastronomy. An online postgraduate specialized in incorporating the most avant-garde techniques of haute cuisine, through an eminently practical, active and participatory educational methodology. With this program you will renew your intellect in a field focused on the panorama of the chemistry of flavors and their sensory relationship. During the course of the postgraduate course, you will acquire a wealth of knowledge about raw materials of natural origin and their application techniques, used as flavor components to purify or improve the tasting sensation of a dish. In addition, you will learn the basic exploration of the evolutionary implications of foods, their taste classification, the exact dosage of flavorings and the main sources of aromatic chemicals in the kitchen.

Be an expert in designing flavors applied to gastronomy.

Throughout the six months of preparation that this intensive Postgraduate Certificate takes, you will have the latest technology in online teaching software and an innovative teaching system supported by the latest generation of graphic and schematic content, which will facilitate the assimilation and understanding of the proposed content. In this way, you will learn from neurogastronomy (neurocognitive patterns), the food matrix and topical techniques for the application of flavorings; to molecular cuisine and its direct and indirect spherification techniques to create foams, liquid nitrogen and gelling. In this way, you will be able to apply laboratory techniques in the preparation of food (appetizers, dishes, desserts and beverages), using the most innovative tools and materials of molecular gastronomy. After completing the Postgraduate Certificate, you will not only be a specialist in proposing new flavors based on culinary research of global market trends, but you will also be able to use neuromodulators in the kitchen to improve the flavor of food and eliminate undesirable notes.