L3 - Perfumes and flavors

The main objective of the LProPAC degree is immediate professional integration through the training of senior technicians or assistant engineers in the perfume, food aromatics or cosmetics sectors in fields as vast as regulation, quality control, development, evaluation or formulation.

A graduate student is able to formulate, compose flavors and/or fragrances intended to be applied to cosmetic food products or perfumes, according to the manufacturing standards in force and the expectations. He or she is capable of carrying out sensory and chemical analysis (gustatory, olfactory and using dedicated analytical techniques), being trained in tasting and olfaction techniques, and of organizing sensory evaluation tests of consumer products in order to implement them with panelists. He or she knows how to select natural or synthetic raw materials from suppliers and verify their organoleptic characteristics, define the composition, sensory profile and establish the specifications of a finished product, but also manufacture essences, concretes/absolutes or synthetic molecules from plants or fossil materials. A graduate may be able to prepare mixtures of solids and liquids (weighing) and to mix them, he or she intervenes according to the rules of hygiene and safety and the imperatives of production, he or she may also control the conformity of the prepared formula and identify anomalies (quality standards).

Disciplinary competencies

Mobilize the appropriate concepts to address and solve problems in the areas of toxicology, legislation and regulation of fragranced and flavored cosmetics.

In-depth knowledge of natural and synthetic ingredients used in perfumes, flavors and cosmetics (chemical composition, synthesis, distillation, olfactory memorization, field of odors, direct and retronasal olfaction, tasting techniques, flavors, classification of perfumes and raw materials, specific vocabulary ...).

Mobilize the knowledge and concepts acquired in chromatographic analysis (GC, CCMS, SPME, SPME-GCMS ...) and sensory analysis to learn how to countertype an aromatic agreement.

Mobilize concepts for applications in perfumes (chemical reactivity and assembly for the creation of agreements and perfumes, fine perfumery, functional perfumery, technical perfumery, ...) in compliance with the regulations in force (labeling, CLP, Reach, FDS, IFRA ...)

Mobilize the concepts for applications of sweet and savory flavors on different liquid or solid supports (food chemistry) in compliance with the regulations in force (FG, positive list ...).

Mobilize the essential concepts of colorimetry for applications on cosmetic or perfumed materials.

Mobilize the concepts of sensory and cosmetic marketing, quality assurance (standards, quality, weighing/dosing, dilutions) for an industrial application.

Acquire knowledge/culture of the industrial world and innovation in perfumes and aromas, the professions of perfumery, aromas and cosmetics, the great historical milestones of perfumery, the latest launches.

To know the laboratory analysis devices and techniques adapted to the field of Perfumes and Flavors and Cosmetics.

Interpret experimental data within the framework of a quality control approach of a formula or an extract (stability control, organoleptic, physicochemical and colorimetric control).

Identify the specific regulations and implement the main preventive measures in terms of health and safety.

Pre-professional skills

To elaborate a composition of simple and complex agreements, perfumes, sweet and salty aromas and counter-types (from the selection of raw materials to the final application), according to the manufacturing standards and the expectations ("brief"/cahier des charges).

Evaluate raw materials and finished products (sensory and chemical analysis, olfactory and gustatory analysis, flavors).

Check the conformity of the prepared formula and identify anomalies (quality standards).

Organize sensory evaluation tests, set up a sensory panel and analyze the results.

Identify and carry out a study project (independent or tutored) in line with the professional project.

Use extraction equipment and techniques from various plant raw materials.

To use the laboratory measuring devices and techniques adapted to the field of Perfumes and Flavors and Cosmetics.

Cross-cutting and linguistic skills

Communicate, process production information and transmit operational practices.

Learn to communicate and disseminate acquired knowledge to others.

Mobilize essential concepts in English and communication

Use digital reference tools and computer security rules to acquire, process, produce and disseminate information (development of a documentation medium: written and oral report).

Identify and select various specialized resources to document a topic.

Analyze and synthesize data in order to exploit them.

Develop an argument with critical thinking.

Use written and oral comprehension and expression of English (vocabulary adapted to the field of competence).