Flavor and Fragrance Engineering

Overview

This program is a two-year vocational training program, divided into four semesters, offered in partnership with the industrial sector to train high-level chemists specializing in the flavors and fragrances industry, where there is strong hiring potential.

The program is open to first-year master’s students (M1) for apprenticeships as well as for a dual degree with the IAE.

This program is based on the concept of a solid multidisciplinary education, combined with more specialized theoretical and technological instruction, preparing students for a rapid and effective transition into management roles in the fragrance and flavor industries.

The programs are designed to enable students to specialize during their studies. The active involvement of industry professionals in both the practical and theoretical aspects of student training ensures that the program is perfectly aligned with the needs of the sector.

Expertise and Skills

Upon completion of the M1 program, students will have acquired skills in the extraction, characterization, and formulation of natural or synthetic aromatic raw materials. Students will be able to:

Select raw materials (natural flavors, essences, synthetic products) from suppliers
Conduct analytical testing (chemical and organoleptic) of these raw materials
Combine complex ingredients with simple notes to create scents and flavors
Check the organoleptic characteristics (sequence of sensations, olfactory pyramid, balance, stability, etc.) of the finished product

Upon completion of the M2

Upon completion of the M2 program, graduates will have acquired skills in the extraction, characterization, sensory evaluation, regulatory aspects, and formulation of natural and synthetic aromatic raw materials. Graduates will be able to:

Select raw materials (natural flavors, essences, synthetic products) from suppliers
Conduct analytical testing (chemical and organoleptic) of these raw materials
Identify consumer expectations regarding scents, aromas, and flavors in food, cosmetics, and fragrance products
Combine complex ingredients with simple notes to create scents and flavors
Check the organoleptic characteristics (sequence of sensations, olfactory pyramid, balance, stability, etc.) of the finished product
Define the final composition of the product (formulation, sensory profile, etc.) and establish its production specifications

Organization

The M1

The M1, organized into two semesters, is designed to provide students with a solid foundation of knowledge in the field. Some courses—such as bio-based chemistry, the physics of color, chemometrics, and microbiology—are shared with other tracks within the Master’s in Chemistry program. More specialized courses provide students with the essential skills for their future careers, focusing on the following main topics: chemistry of odorant molecules, extraction, analysis, and characterization methods, basic principles of formulation, and sensory analysis.

The M2

The M2 program focuses on deepening students’ specialization and acquiring complementary skills. Emphasis is placed on techniques for the extraction, analysis, and preservation of flavors; their production through biotechnology; sensory evaluation of smell and taste; legislation; additives; molecules with a strong olfactory impact; the specific characteristics of flavors; and functional perfumery.

Internships and Supervised Projects in the M1 Program

During the first semester, students work on a project covering the basic concepts of extraction, synthesis, analysis, and formulation.

Internships and Supervised Projects in the M2 Program

During the M2 program, projects led by professionals in the fragrance and flavor industries enable students to develop their independence and help them shape their career paths through hands-on experience. These projects are carried out in the fields of flavor formulation and functional perfumery.

Long-term internships in industry during the first and second years of the master's program

The long-term internships (5 to 6 months) in industry required during the M1 and M2 years are essential. The program’s faculty is extremely vigilant about the quality of these internships, ensuring that interns are assigned a genuine professional project, which will be the subject of a written report and an oral presentation. Support for finding and supervising these internships is provided by faculty advisors, selected from among the teaching and research faculty based on their areas of specialization. Students in the ICAP master’s program thus acquire, throughout their studies, theoretical and technical skills coupled with the open-mindedness necessary to qualify for executive positions in the various sectors of their field of specialization.

Prerequisites

Target audience: Holders of a bachelor’s degree in chemistry (or biology/chemistry) or an equivalent European (or TU) degree
Required qualifications: Bachelor's degree in chemistry with a strong background in organic chemistry and spectroscopic methods
Recommended prerequisites: Bachelor's degree in chemistry with a strong background in organic chemistry and spectroscopic methods

Further Education

This program is designed to prepare students who complete it in its entirety for direct entry into the workforce as executives. However, students may continue their studies to pursue a doctoral degree.

Employment Integration

The Flavors and Fragrances Engineering track aligns with sectors of the chemical industry that offer strong employment prospects. In fact, according to a survey conducted by the Observatoire de la Vie Étudiante, 60 to 70% of graduates are employed within six months.

Target roles: executive positions in research and development, production, formulation, evaluation, quality control, or regulatory affairs in growing sectors such as the food and beverage industry, the fragrance industry, and the flavor industry.
Perfumer-fragrance creator, fragrance chemist, evaluator, perfumer-analyst, GC-MS analyst, fragrance development manager, sensory analyst, quality control manager, R&D quality manager, marketing coordinator, application manager, regulatory affairs manager, formulator