ECTS
60 credits
Duration
1 year
Training structure
Faculty of Science
Presentation
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.
greater than 90%.
Success rate
Objectives
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.
Know-how and skills
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).
Organization
Open in alternation
Work-study program: Professionalization or apprenticeship contract for a period of 1 year. There are 16 weeks of 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 mostly in the company from mid-February.
Internships, tutored projects
Internship | Mandatory |
---|---|
Duration of the course | 5 months |
Internship abroad | Possible |
Duration of the internship abroad | 5 months |
Internships and tutored projects:
Projects: Many hours are dedicated to independent project work. Due to the professional coloration and the involvement of more than 30% of industry professionals in the teaching team, many national and international industrial partnerships have been established and are sometimes agreed upon (Cevenessence, Arthur Dupuy® SAS, Traiteur GRAND). Close collaborations and agreements (framework agreements) between different structures of expertise such as art or culinary (Lycée hôtelier Georges Frêche, Ecole Supérieure des Beaux-Arts Montpellier Contemporain ESBAMA) allow for the development of multidisciplinary application projects and to position students on cultural projects with restitution in front of an audience.
Internship: as part of the initial training is carried out in S6 between February and August.
The end-of-study projects are evaluated by a jury composed of University professors as well as professionals from the world of perfumes and flavors.
Program
The LProPAC is composed of a common core (Perfumes-Flavors and Cosmetics) and a specific part for each course. The common UEs, all done in S5, reflect the multidisciplinary skills to be acquired, while the specific UEs reflect the experimental skills and know-how specific to the fields concerned. The program is open to continuing education and work-study programs. The validation of the diploma allows to obtain 60 European credits (ECTs).
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
Admission
Conditions of access
Applications are submitted via e-candidat rouge (generally between March and June) and evaluated by the teachers in charge of pedagogy. The evaluation is based on the level of training, results and assessments obtained by the candidate during his or her post-baccalaureate studies, but also on his or her professional project and knowledge of the field of expertise that the candidate wishes to develop (Perfumes or Flavors). The shortlisted candidate is called for an interview by telephone/videoconference and/or on the training site.
How to register
Application process
Application via e-candidat
red
Faculty of Sciences-Licences > Professional Licence > LP Perfumes, Aromas
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 in LProPAC for the Flavors and Fragrances program is done at the Faculty of Science.
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
Approximately 2/3 of the students come from the preparatory year L2 Chemistry pre-PAC.
Necessary pre-requisites
To have validated the L2 PréPAC option Perfume-Flavor or to have validated a L2 level in biology or chemistry with a letter motivating the interest for the field of perfumes and flavors with a professional project described
Have completed an internship of at least 2 months in a perfume or aroma company
Recommended prerequisites
Knowledge of chemical structures, functions and reactivity of organic molecules
Recognition and olfactory description of synthetic odorant molecules
Concepts of formulation
Weighing, Dilutions
And then
Further studies
The main objective of the LProPAC degree is immediate professional integration 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, ...).
Bridges and reorientation
Professional integration
Senior technicians or assistant-engineers in the perfumery, food flavoring and cosmetics sectors in regulation, quality control, development and formulation.
e.g.: Perfumer Assistant, Flavouring Assistant,...
Follow-up is ensured by OSIPE, which provides an overview of the effectiveness of the integration of young graduates at 30 months(on average more than 80%, this figure does not include further studies). They specify in particular the quality of the job (fixed-term or permanent contract), the level of the job (rate of management, technician category) but also the average net monthly salary and the region of activity. It also indicates the consistency between the training and the nature of the job.