Master's in Chemistry

Flavor and Fragrance Engineering

Overview

This program is a two-year vocational training course, 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 students starting in their first year of graduate school 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 technical instruction, preparing students for a smooth and effective transition into management roles in the fragrance and flavor industries.

The programs are designed to allow students to specialize during their studies. The active involvement of industry professionals in both the practical and theoretical aspects of the students’ education 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 and 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 aromas and flavors
  • Check the organoleptic characteristics (sequence of sensations, olfactory profile, 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 the scents, aromas, and flavors of food, cosmetic, and fragrance products
  • Combine complex ingredients with simple notes to create aromas and flavors
  • Check the organoleptic characteristics (sequence of sensations, olfactory profile, 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 program, organized into two semesters, is designed to provide 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 within the Master’s in Chemistry program. More specialized courses provide students with the essential skills for their future careers in the following main areas: 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 developing additional skills. The curriculum emphasizes techniques for extracting, analyzing, and preserving flavors; their production through biotechnology; sensory evaluation of smell and taste; legislation; food additives; molecules with a strong olfactory impact; the unique characteristics of flavors; and functional perfumery.

Internships and supervised projects in the first year of the master's 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 Master’s 2 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 focus on aromatic formulation and functional perfumery.

Long-term internships in industry during the first and second years of graduate school

The long-term internships (5 to 6 months) in industry required for the M1 and M2 programs are essential. The team responsible for the program is extremely vigilant regarding 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. Support for finding and supervising these internships is provided through the involvement of mentors, selected from among the faculty members of the teaching team based on their areas of specialization. Students graduating from the ICAP master’s program thus acquire, during their studies, theoretical and technical skills coupled with sufficient open-mindedness 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 managers. However, students may choose to continue their studies toward a doctoral degree.

Employment placement

The Flavors and Fragrances Engineering program 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 of graduation.

  • Target roles: management positions in research and development, production, formulation, evaluation, quality control, or regulatory affairs in high-growth sectors such as the food and beverage industry, the fragrance industry, and the aromatic sector.
  • Perfumer-creator, fragrance specialist, 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