Flavor and fragrance engineering

Presentation

This program is a two-year vocational training course, divided into four semesters, offered in partnership with industry, to train high-level chemists specializing in the flavor and fragrance sector, which has strong recruitment potential.

The program is open to students starting in their first year of master's studies, as well as to dual degree programs 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 rapid and effective integration as executives in the perfume and flavor industries.

The programs are designed with the aim of enabling students to specialize during their studies. The strong involvement of professionals in the practical and theoretical training of students ensures that the training is perfectly suited to the needs of the sector.

Know-how and skills

At the end of the M1, 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
Perform analytical (chemical and organoleptic) testing of these raw materials.
Combine complex raw materials and simple notes to compose scents and flavors.
Check the organoleptic characteristics (sequence of sensations, olfactory pyramid, balance, stability, etc.) of the finished product.

At the end of the M2

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

Select raw materials (natural flavors, essences, synthetic products) from suppliers
Perform analytical (chemical and organoleptic) testing of these raw materials.
Identify consumer expectations in terms of smells, flavors, and tastes for food, cosmetic, and perfume products.
Combine complex raw materials and simple notes to compose 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 specifications for production.

Organization

The M1

The M1, organized into two semesters, provides students with a solid foundation of knowledge in the field. Some courses in bio-based chemistry, color physics, chemometrics, and microbiology are shared with other tracks in the Master's in Chemistry program. More specialized courses provide students with the skills they need for their future careers in the following main areas: chemistry of odor molecules, extraction, analysis, and characterization methods, basic principles of formulation, and sensory analysis.

The M2

The M2 consists of an in-depth study of the specialization and the acquisition of complementary skills. The focus is on techniques for extracting, analyzing, and preserving aromas, obtaining them through biotechnology, sensory evaluation of smell and taste, legislation, additives, molecules with a strong olfactory impact, the specificity of aromas, and functional perfumery.

Internships and supervised projects in M1

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

Internships and supervised projects in M2

During the M2 program, projects led by professionals from the perfume and flavor industries enable students to strengthen their independence and help them build their career plans through experimentation. These projects are carried out in the fields of flavor formulation and functional perfumery.

Long internships in industry in M1 and M2

The long internships (5 to 6 months) in industry required in M1 and M2 are essential. The team responsible for the program is extremely vigilant about the quality of these internships, ensuring that interns are offered a genuine professional project, which will be the subject of a written report and an oral presentation. Assistance in finding and monitoring these internships is provided with the involvement of tutors, chosen from among the teaching and research staff of the educational team according to their area of specialization. Students graduating from the ICAP master's program therefore acquire, during their training, theoretical and technical skills coupled with sufficient open-mindedness to be able to apply for management 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 solid knowledge of organic chemistry and spectroscopic methods.
Recommended prerequisites: Bachelor's degree in chemistry with solid knowledge of organic chemistry and spectroscopic methods

Continuing education

This program is designed to prepare students who complete it in its entirety for direct entry into the professional world as executives. However, students may continue their studies in preparation for a doctorate.

Professional integration

The Aroma and Fragrance Engineering program corresponds to sectors of the chemical industry with high recruitment potential. Indeed, feedback from a survey conducted by the Student Life Observatory indicates that 60 to 70% of graduates are employed within six months.

Targeted professions: management positions in research and development, production, formulation, evaluation, quality control, or regulation in promising sectors such as agri-food, the perfume industry, and the aromatic sector.
Perfumer-fragrance creator, aromatist, evaluator, perfumer-analyst, GC-MS analyst, fragrance development manager, sensory analyst, quality control manager, quality R&D manager, marketing coordinator, application manager, regulatory affairs manager, formulator