ECTS
60 credits
Duration
1 year
Training structure
Faculty of Science
Presentation
The LProPAC (Licence Professionnelle Parfums Arômes Cosmétiques) professional degree is a three-year vocational degree offered by the University of Montpellier, consisting of two tracks: the Perfumes and Flavors track offered by the Faculty of Sciences, and the Cosmetics track offered by the Faculty of Pharmacy. Students enrolled in the Perfumes and Flavors track follow a specific curriculum dedicated to acquiring skills in these fields, while also benefiting from shared courses with the Cosmetics track, in order to obtain skills specific to the professional world of perfumes and flavors with a focus on cosmetics.
The courses are taught by a dynamic teaching team made up of lecturers and researchers from the Faculty of Science and the Faculty of Pharmacy, as well as numerous external industry experts (30%), providing a clear and essential link with the professional world.
greater than 90%
Success rate
The advantages of the training program
Strengths:
more than 30% of industrial stakeholders
Training open to Continuing Education and Work-Study Programs
Long-term internship in a company
Network of national and international companies (internships)
Success rate ≥ 90%
Rapid integration into working life ≥ 80% at 30 months
Innovation: joint teaching in perfumes, flavors, and cosmetics
Objectives
The main objective of the LProPAC Perfumes and Flavors degree program is to enable immediate professional integration by training senior technicians or assistant engineers in the perfume, food flavoring, and cosmetics sectors in areas as diverse as regulation, quality control, development, evaluation, and formulation.
Know-how and skills
A graduate student is capable of formulating and composing flavors and/or fragrances intended for use in food, cosmetic, or perfume products, in accordance with current manufacturing standards and expectations. He or she is able to perform sensory and chemical analysis (taste, smell, and using dedicated analytical techniques), having been trained in tasting and smelling techniques, and to organize sensory evaluation tests of consumer products for implementation with panelists. He or she knows how to select natural or synthetic raw materials from suppliers and check their organoleptic characteristics, define the composition and sensory profile, and establish the specifications for a finished product, as well as manufacture essences, concretes/absolutes, or synthetic molecules from plants or fossil materials. Graduates are able to prepare mixtures of solids and liquids (weighing) and mix them, working in accordance with health and safety rules and production requirements. They can also check the conformity of the prepared formula and identify any anomalies (quality standards).
Subject-specific skills
Mobilize the appropriate concepts to address and resolve issues in the areas of toxicology, legislation, and regulation of perfumed and flavored cosmetic products.
In-depth knowledge of natural and synthetic ingredients used in perfumes, flavors, and cosmetics (chemical composition, synthesis, distillation, olfactory memory, odor range, direct and retro-nasal olfaction, tasting techniques, flavors, classification of perfumes and raw materials, specific vocabulary, etc.).
Mobilize knowledge and concepts acquired in chromatographic analysis (GC, CCMS, SPME, SPME-GCMS, etc.) and sensory analysis to learn how to countertype an aromatic accord.
Mobilize concepts for fragrance applications (chemical reactivity and blending for the creation of accords and fragrances, fine perfumery, functional perfumery, technical perfumery, etc.) in compliance with current regulations (labeling, CLP, REACH, SDS, IFRA, etc.).
Mobilize concepts for sweet and savory flavor applications on various liquid or solid media (food chemistry) in compliance with current regulations (FG, positive list, etc.).
Apply the essential concepts of colorimetry to applications in cosmetics and perfumes.
Mobilize concepts of sensory and cosmetic marketing, quality assurance (standards, quality, weighing/dosing, dilutions) for industrial application.
Acquire knowledge/culture of the industrial world and innovation in perfumes and flavors, the professions of perfumery, flavors, and cosmetics, the major historical milestones in perfumery, and the latest releases in terms of launches.
Knowledge of laboratory equipment and analysis techniques suitable for the field of fragrances, flavors, and cosmetics.
Interpret experimental data as part of a quality control approach for a formula or extract (stability control, organoleptic, physicochemical, and colorimetric control).
Identify specific regulations and implement key preventive measures in the area of health and safety.
Pre-professional skills
Develop simple and complex compositions, fragrances, sweet and savory flavors, and countertypes (from raw material selection to final application), in accordance with manufacturing standards and expectations (brief/specifications).
Evaluate raw materials and finished products (sensory and chemical analysis, smell and taste, flavors).
Check the conformity of the prepared formula and identify any anomalies (quality standards).
Organize sensory evaluation tests, set up a sensory panel, and analyze the results.
Identify and carry out a study project (independently or with supervision) in line with your career plans.
Use equipment and extraction techniques from various plant-based raw materials.
Use laboratory equipment and measurement techniques suitable for the field of fragrances, flavors, and cosmetics.
Cross-functional and language skills
Communicate, process production-related information, and share operational practices.
Learning to communicate and share acquired knowledge with others.
Mobilize essential concepts in English and communication
Use standard digital tools and IT security rules to acquire, process, produce, and disseminate information (development of documentation materials: written and oral reports).
Identify and select various specialized resources to document a topic.
Analyze and synthesize data for use.
Develop critical thinking skills.
Use written and oral comprehension and expression in English (vocabulary appropriate to the field of expertise).
Organization
Open alternately
Work-study program: Professional training or apprenticeship contract for a period of one year. This consists of 16 weeks of training and 36 weeks in the workplace. The work-study schedule is as follows: on average, three weeks in the workplace, six weeks of training, then mainly in the workplace from mid-February onwards.
Internships, supervised projects
Internship | Mandatory |
|---|---|
Duration of the internship | 5 months |
Internship abroad | Possible |
Duration of the internship abroad | 5 months |
Internships and supervised projects:
Projects: Many hours are devoted to independent project work. Due to the professional focus and the involvement of more than 30% of industry professionals in the teaching team, numerous national and international industrial partnerships have been established, some of which are covered by agreements (Cevenessence, Arthur Dupuy® SAS, Traiteur GRAND). Close, formal collaborations (framework agreements) between different areas of expertise, such as art and culinary arts (Lycée hôtelier Georges Frêche, Ecole Supérieure des Beaux-Arts Montpellier Contemporain ESBAMA), enable the development of multidisciplinary applied projects and allow students to participate in cultural projects with public presentations.
Internship: as part of the initial training program, takes place in S6 between February and August.
Final projects are evaluated by a jury composed of university professors and professionals from the world of perfumes and flavors.
Program
The LProPAC consists of a core curriculum (Perfumes, Flavors, and Cosmetics) and a specific component for each track. All completed in S5, the core courses reflect the multidisciplinary skills to be acquired, while the specific courses reflect the experimental skills and know-how specific to the relevant fields. The program is open to continuing education and work-study programs. Upon completion of the program, students will receive 60 European credits (ECTS).
Safety & Toxicology
2 creditsNatural ingredients
2 creditsMarketing and communication tools
2 creditsQuality Assurance & Technology Watch
2 creditsExtraction and Evaluation of Raw Materials
2 creditsSalty and sweet flavors Sensory analysis
4 creditsFormulation and Industrial Applications
6 creditsCosmetics & Pharmaceuticals and Perfumes & Aromas Regulations
2 creditsApplied Scientific English
2 creditsExpertise in Perfume and Flavor Regulations
2 creditsPerfumes Natural and synthetic raw materials
4 credits
Analytical Tools for Quality Control
3 creditsApplied tutored projects
2 creditsTutored projects
5 creditsInternship
20 credits
Admission
Admission requirements
Applications are submitted via e-candidat rouge (usually between March and June) and evaluated by the teachers responsible for teaching. The evaluation is based on the candidate's level of education, results, and assessments obtained during their post-baccalaureate studies, but also on their career plans and knowledge of the area of expertise they wish to develop (Perfumes or Flavors). Shortlisted candidates are invited to a telephone/videoconference interview and/or an interview at the training site.
Registration procedures
Application process
Application via e-candidat rouge Faculty of Science—Bachelor's degrees > Professional bachelor's degree > LP Perfumes, Flavors
1- Review of the file
2- Selection for an interview
3- Positive response: your application has been accepted for the training program. You must confirm your acceptance within one week.
-Rejected: your application has not been accepted.
After acceptance of candidates
Final registration for the Aromas and Perfumes program in LProPAC is done at the Faculty of Science.
Target audience
In keeping with our mission to welcome all audiences, the teaching capabilities of our departments, opportunities for new training programs, etc., the program is open to students with two years of post-secondary education, particularly those who have obtained a DUT or BTS degree in chemistry and/or biology with knowledge of cosmetic formulation or perfumes and aromas, depending on their background, combined with a minimum two-month internship in a company in the respective fields.
A multidisciplinary pre-professional program in L2 Chemistry specifically prepares students for entry into LProPAC (L2 Chemistry Pre-PAC Program) and is aimed at students with an L1 degree in Chemistry or Biology or a BTS or DUT in these disciplines, but is also open to PACES students.
Individuals who demonstrate skills acquired through professional experience recognized by VAE (validation of acquired experience) may also enroll in training (initial or continuing education).
Capacity
15 students
Approximately two-thirds of students come from the L2 Chemistry préPAC preparatory year.
Mandatory prerequisites
Have completed the L2 PréPAC option in Perfumes and Flavors or have completed a level L2 in biology or chemistry with a letter explaining your interest in the field of perfumes and flavors and describing your career plans.
Have completed an internship of at least 2 months in a perfume or flavor company
Recommended prerequisites
Knowledge of chemical structures, functions, and reactivity of organic molecules
Olfactory recognition and description of synthetic odor molecules
Formulation concepts
Weighing, Dilutions
And after
Continuing education
The main objective of the LProPAC degree program in perfumes and aromas is immediate professional integration, and further study is not recommended. In exceptional cases, certain pathways are possible after graduation to master's degrees in a different field of activity (marketing, management, business creation, etc.).
Gateways and reorientation
Professional integration
Senior technicians or assistant engineers in the perfume, food flavoring, and cosmetics industries in the areas of regulation, quality control, development, and formulation.
e.g.: Assistant perfumer, Assistant flavorist, etc.
OSIPE monitors the effectiveness of graduate integration after 30 months (on average over 80%, not including those continuing their studies). They specify, in particular, the quality of the job (fixed-term or permanent contract), the level of the job (proportion of executives, technicians, etc.), as well as the average net monthly salary and the region of activity. They also indicate the consistency between the training and the nature of the job.