Targeted level of study
BAC +3
ECTS
180 credits
Duration
1 year
Training structure
Faculty of Science, Faculty of Pharmacy
Language(s) of instruction
French
Presentation
The LProPAC Professional License, a national degree Bac+3 from the University of Montpellier, aims at an immediate professional integration. It trains senior technicians or assistant engineers in the perfume, food flavoring or cosmetics sectors, in fields as vast as regulations, quality control, development, evaluation or formulation.
It is declined under two courses:
The Perfume and Flavour course of the Faculty of Science
The Cosmetic course of the Faculty of Pharmacy
This training is composed of a part common to both courses and a part specific to each course: Perfumes-Flavors and Cosmetics. The courses are taught by a teaching team made up of professors from the Faculty of Science and the Faculty of Pharmacy, as well as externalindustrial contributors (more than 30%).
The number of places available in LproPAC is limited to 12 places for the Cosmetics § Dermopharmaceuticals track, and 15 places for the Perfumes & Flavors track.
2/3 of the students come from the preparatory year L2 Chemistry pre-PAC of the Faculty of Sciences and 1/3 with various curricula and experience in Perfumes-Flavors or cosmetics are accepted in L3proPAC.
The program is also open to continuing education and work-study programs. The validation of the diploma allows to obtain 60 European credits (ECTS).
greater than 80% (OSIPE study at 30 months)
Success rate
The advantages of the training
https://ecandidat.umontpellier.fr
Application via e-candidat
1- Study of the file
2- Selection for an interview
3- Favourable opinion: your application has been accepted into the program. You must confirm within one week.
Rejected: your application was not accepted.
After acceptance of the candidates
Final registration for the Cosmetic § Dermopharmaceutical program is done at the Faculty of Pharmacy.
Final registration for the Flavors and Fragrances program is done at the Faculty of Science.
Objectives
The objective of this license is to train
- senior technicians,
- engineering assistants
in the perfumery, cosmetics and food aromatic sectors.
Know-how and skills
Each course will offer the acquisition of common general skills in the different fields of activity in natural ingredients, toxicology, cosmetic legislation and regulations, food and perfume flavors, sensory marketing, quality assurance, communication and English. Specific scientific and professional skills will be acquired through specific courses for each track.
The Perfume and Flavour course of the Faculty of Science
The Cosmetic § Dermopharmaceutical course of the Faculty of Pharmacy
Organization
Open in alternation
This course is open on a sandwich basis.
Alternation methods
The training is available in alternating years.
Work-study program: Professionalization or apprenticeship contract for a period of 1 year. 16 weeks in training and 36 weeks in the company. The alternating rhythm is as follows: on average 3 weeks in the company, 6 weeks in training, then in the company only from mid-February
Internships, tutored projects
Duration of the course | 5 months |
---|
Program
Common Core in S5
PACOSTOX Safety and Toxicology 2 ECTs
HAF501C Natural Ingredients 2 ECTs
HAF502C Marketing and Communication Tools 2 ECTs
HAE503C Applied Scientific English 2 ECTs
PACOSAQV Quality Assurance and Technology Watch 2 ECTs
PACOSMON Cosmetic/Pharmaceutical and Fragrance/Flavor Regulations 2 ECTs
See each course for the different specific lessons
Many hours are dedicated to independent project work , in partnership with an industrial sponsor. A 5-month internship as part of the initial training is carried out in S6.
Internship: As part of the initial training, the internship is carried out in S6 between February and August.
Select a program
L3 - Perfumes and flavors
The professional license LProPAC (Licence Professionnelle Parfums Arômes Cosmétiques) is a national degree of Bac+3 professionalization of the University of Montpellier, composed of two courses : the Perfumes and Flavors course carried by the Faculty of Sciences, and the Cosmetics course carried by the Faculty of Pharmacy. Students enrolled in the Perfumes and Flavors track follow a specific course dedicated to the acquisition of skills in these areas, also benefiting from shared courses with the Cosmetics track, to obtain skills specific to the professional world of perfumes and flavors with a cosmetic coloring.
The courses are taught by a dynamic teaching team made up of teacher-researchers from the Faculty of Science and the Faculty of Pharmacy, as well as numerous external industrial contributors (30%), ensuring an obvious and essential link with the professional world.
Safety & Toxicology
2 creditsNatural ingredients
2 creditsMarketing and communication tools
2 creditsQuality Assurance & Technology Watch
2 creditsExtraction and evaluation of raw materials
2 creditsSavory and sweet aromas Sensory analysis
4 creditsFormulation and Industrial Applications
6 creditsCosmetic & Pharmaceutical and Perfume & Arom Regulations
2 creditsApplied Scientific English
2 creditsExpertise in Fragrance and Flavour Regulations
2 creditsPerfumes Natural and synthetic raw materials
4 credits
S6LPPAC
30 creditsAnalytical tools for quality control
3 creditsApplied tutored projects
2 creditsTutored projects
5 creditsInternship
20 credits
L3 - Perfumes and Flavors - APP
The professional license LProPAC (Licence Professionnelle Parfums Arômes Cosmétiques) is a national degree of Bac+3 professionalization of the University of Montpellier, composed of two courses : the Perfumes and Flavors course carried by the Faculty of Sciences, and the Cosmetics course carried by the Faculty of Pharmacy. Students enrolled in the Perfumes and Flavors track follow a specific course dedicated to the acquisition of skills in these areas, also benefiting from shared courses with the Cosmetics track, to obtain skills specific to the professional world of perfumes and flavors with a cosmetic coloring.
The courses are taught by a dynamic teaching team made up of teacher-researchers from the Faculty of Science and the Faculty of Pharmacy, as well as numerous external industrial contributors (30%), ensuring an obvious and essential link with the professional world.
Savory and sweet aromas Sensory analysis
4 creditsExtraction and evaluation of raw materials
2 creditsQuality Assurance & Technology Watch
2 creditsPerfumes Natural and synthetic raw materials
4 creditsApplied Scientific English
2 creditsMarketing and communication tools
2 creditsExpertise in Fragrance and Flavour Regulations
2 creditsCosmetic & Pharmaceutical and Perfume & Arom Regulations
2 creditsNatural ingredients
2 creditsFormulation and Industrial Applications
6 creditsSafety & Toxicology
2 credits
Analytical tools for quality control
3 creditsFollow-up of the work-study project
2 creditsAlternation
25 credits
L3 Cosmetics § Dermopharmaceuticals
The professional license LProPAC (Licence Professionnelle Parfums Arômes Cosmétique § Dermopharmaceutique) is a national degree of Bac+3 professionalizing the University of Montpellier, composed of two courses the Perfumes and Flavors course carried by the Faculty of Science, and the Cosmetics course carried by the Faculty of Pharmacy. Students enrolled in the Perfumes and Flavors track follow a specific course dedicated to the acquisition of skills in these areas, also benefiting from shared courses with the Cosmetics § Dermopharmaceutics track, to obtain skills specific to the professional world of perfumes and flavors with a cosmetic coloring.
The courses are taught by a dynamic teaching team made up of teacher-researchers from the Faculty of Science and the Faculty of Pharmacy, as well as numerous external industrial contributors (30%), ensuring an obvious and essential link with the professional world.
Methodological applications & in vitro cell-based tests
3 creditsQuality Assurance & Technology Watch
2 creditsPharmaceutical formulations and DM
2 creditsBiometrological evaluation and claims
2 creditsApplied Scientific English
2 creditsIndustry conferences
3 creditsComplex cosmetic formulation
8 creditsMarketing and communication tools
2 creditsCosmetic & Pharmaceutical and Perfume & Arom Regulations
2 creditsNatural ingredients
2 creditsSafety & Toxicology
2 credits
Admission
Target audience
Respecting the mission of welcoming all publics, teaching capacities of the departments, opportunities for new training, ..., the training is open to students of Bac+2 level, especially those who have obtained a DUT or a BTS in chemistry and / or biology with a knowledge in cosmetic formulation or perfumes-aromas according to the course, associated with a minimum internship of 2 months in a company in the respective fields.
A multidisciplinary pre-professionalization course in L2 Chemistry prepares students specifically for entry into LProPAC(L2 Chemistry Pre-PAC course). It is intended for students with an L1 in Chemistry or Biology or a BTS or DUT in these disciplines, but is also open to PACES students.
People demonstrating skills obtained during professional experience recognized by VAE can also integrate the training (initial or continuing education).
Capacity
15 Students in the Perfume and Flavour course
12 Students in the Cosmetics program
Necessary pre-requisites
Access for LProPAC:
To have validated the L2 Chemistry PrePAC or to have validated a L2 level in biology or chemistry accompanied by a letter motivating the interest for the field of perfumes and flavors and a professional project described
To have done an internship of at least 2 months in a company in Perfume or Flavour or in Cosmetic Formulation.
Recommended prerequisites
See for each course
And then
Further studies
The main objective of the professional license is immediate professional insertion and further studies are not recommended.
Exceptionally, some bridges are possible after graduation to Masters in a different field of activity (marketing, management, business creation, etc.).
Professional integration
Professions of senior technician, assistant-engineer in the perfumery, cosmetics and food aromatic sectors.
Professional integration*: over 80% at 30 months (OSIPE data)
Job descriptions (RNCP 30050)
H1505 Technical intervention in formulation and sensory analysis
H3303 Preparation of industrial materials and products
H1503 Technical intervention in industrial analysis laboratory
H1210 Technical intervention in studies, research and development