Theoretical and practical workshop on laboratory techniques (freeze-drying, microwave extraction, the use of ultrasound, centrifugation, rotary evaporation under vacuum, etc.) and its use in the preparation in new recipes that stimulate aromas and kitchen flavours. To show synergies between chemistry and food for creating new business opportunities for the food industry and applying with safety and responsibility laboratory techniques in the field of food industry. The development of the course beyond a series of lectures, aims to adopt a participatory workshop, so that, from the ideas raised by teachers and by the tests done in the classroom the proposal developed by the students can be assessed and to carry out additional experiments, especially on the use of the microwave oven and ultrasounds in the kitchen. Contributor: Faculty of Chemistry