Flavor and fragrance engineering

Presentation

This 2-year course, divided into 4 semesters, is offered in partnership with industry to train high-level chemists specializing in the flavor and fragrance sector, which has strong recruitment potential.

From M1 onwards, the program is open to apprenticeships and dual degrees with the IAE.

This pathway is based on the concept of a solid multi-disciplinary training coupled with more specialized theoretical and technological teaching, preparing students for rapid and effective integration as managers in the fragrance and flavor industry.

Programs are designed to enable students to specialize throughout their studies. The close involvement of professionals in the practical and theoretical training of students ensures that training is perfectly in tune with the needs of the sector.

Know-how and skills

At the end of M1, the student has skills in extraction, characterization and formulation of natural or synthetic aromatic raw materials. The student is able to :

Select raw materials (natural flavors, essences, synthetic products) from suppliers
Analytical control (chemical and organoleptic) of these raw materials
Assemble complex raw materials and simple notes to create scents and flavors
Check the organoleptic characteristics (succession of sensations, olfactory pyramid, balance, stability, etc.) of the finished product.

At the end of M2

At the end of M2, the graduate has skills in extraction, characterization, sensory evaluation, regulation and formulation of natural or synthetic aromatic raw materials. The graduate is able to :

Select raw materials (natural flavors, essences, synthetic products) from suppliers
Analytical control (chemical and organoleptic) of these raw materials
Identify consumer expectations in terms of odors, flavors and tastes for food, cosmetics and perfume products.
Assemble complex raw materials and simple notes to create scents and flavors
Check the organoleptic characteristics (succession of sensations, olfactory pyramid, balance, stability, etc.) of the finished product
Define the product's final composition (formulation, sensory profile, etc.) and draw up production specifications

Organization

The M1

M1, organized into 2 semesters, provides students with a solid grounding in the field. Some courses in biosourced chemistry, color physics, chemometrics and microbiology are shared with other Master's Chemistry courses. More specialized courses provide students with the skills essential to their future professional integration, focusing on the following main themes: chemistry of odorant molecules, extraction, analysis and characterization methods, basic principles of formulation, sensory analysis.

The M2

M2 consists of further specialization and the acquisition of complementary skills. Emphasis is placed on techniques for extracting, analyzing and preserving aromas, obtaining them by biotechnological means, olfactory and gustatory sensory evaluation, legislation, additives, molecules with a strong olfactory impact, aroma specificity and functional perfumery.

Internships and tutored projects in M1

In the first semester, students work on a project covering the basics of extraction, synthesis, analysis and formulation.

Internships and tutored projects in M2

In M2, projects led by professionals from the perfume and flavor industries enable students to reinforce their autonomy and help them build their career plans through experimentation. These projects are conducted in the fields of aromatic formulation and functional perfumery.

Long internships in industry in M1 and M2

The long industrial internships (5 to 6 months) required in M1 and M2 are essential. The team in charge of training is extremely vigilant about the quality of these internships, ensuring that trainees are offered a genuine professional project, which will be the subject of a written report and an oral presentation. Tutors are chosen from among the teaching and research staff, according to their area of specialization. Students graduating from the ICAP master's program acquire the theoretical and technical skills and open-mindedness required for managerial positions in the various sectors of their field of specialization.

Prerequisites

Target group: Holders of a bachelor's degree in chemistry (or biology/chemistry) or an equivalent European diploma (or one from outside TU).
Prerequisites: Bachelor's degree in chemistry with a solid grounding in organic chemistry and spectroscopic methods.
Recommended prerequisites : Bachelor's degree in chemistry with a solid background in organic chemistry and spectroscopic methods

Further studies

This course is designed to prepare students who follow it in its entirety for direct integration into the professional world as managers. Students may, however, continue their studies in preparation for a doctorate.

Professional integration

The Flavor and Fragrance Engineering pathway corresponds to sectors of the chemical industry with high recruitment potential. Indeed, feedback from surveys carried out by the Observatoire de le Vie Etudiante (Student Life Observatory) indicates that 60-70% of graduates are in employment within 6 months.

Targeted professions: managerial positions in research and development, production, formulation, evaluation, quality control or regulation in growth sectors such as the agri-food, perfume and aroma industries.
Perfumer-perfume designer, aromatician, 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