ECTS
60 credits
Duration
1 year
Training structure
Faculty of Science
Presentation
The LProPAC professional degree (Licence Professionnelle Parfums Arômes Cosmétiques) is a national Bac+3 professional diploma awarded by the University of Montpellier, comprising two courses: the Perfumes and Aromas course run by the Faculty of Science, and the Cosmetics course run by the Faculty of Pharmacy. Students enrolled in the Perfumes and Flavors pathway follow a specific curriculum dedicated to the acquisition of skills in these fields, also benefiting from shared teaching with the Cosmetics pathway, to obtain skills specific to the professional world of fragrances and flavors with cosmetic coloring.
The teaching is provided by a dynamic teaching team made up of teacher-researchers from the Faculty of Science and the Faculty of Pharmacy, as well as a large number of external industrial contributors (30%), providing a clear and essential link with the professional world.
more than 90%
Success rates
Objectives
The main aim of the LProPAC Perfume & Flavor degree is to enable immediate professional integration, by training senior technicians or assistant engineers in the perfume, aromatic food and cosmetics sectors, in fields as vast as regulations, quality control, development, evaluation and formulation.
Know-how and skills
A graduate will be able to formulate and compose flavors and/or fragrances for application to food, cosmetics or perfume products, in accordance with current manufacturing standards and expectations. She or he is able to carry out sensory and chemical analysis (gustatory, olfactory and using dedicated analytical techniques), being trained in tasting and olfaction techniques, and to organize sensory evaluation tests for consumer products and implement them with panelists. He or she can select natural or synthetic raw materials from suppliers and check their organoleptic characteristics, define the composition and sensory profile and draw up specifications for a finished product, as well as manufacture essences, concretes/absolutes or synthetic molecules from plant or fossil materials. A graduate may be able to prepare mixtures of solids and liquids (weighing) and blend them, operating in accordance with health and safety rules and production imperatives, as well as checking the conformity of the prepared formula and identifying anomalies (quality standards).
Disciplinary skills
Mobilize the right concepts to tackle and solve problems in the fields of toxicology, legislation and regulation of fragranced and flavored cosmetics.
In-depth knowledge of natural and synthetic ingredients used in fragrances, flavors and cosmetics (chemical composition, synthesis, distillation, olfactory memory, odor field, direct and retronasal olfaction, tasting techniques, flavors, classification of fragrances and raw materials, specific vocabulary, etc.).
Mobilize the 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 perfume applications (chemical reactivity and assembly for the creation of accords and perfumes, fine perfumery, functional perfumery, technical perfumery, etc.) in compliance with current regulations (labeling, CLP, Reach, MSDS, IFRA, etc.).
Mobilize concepts for sweet and savory flavor applications on various liquid or solid supports (food chemistry) in compliance with current regulations (FG, positive list, etc.).
Mobilize the essential concepts of colorimetry for applications on cosmetic or perfumed substrates.
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 fragrances and flavors, the perfume, flavor and cosmetics trades, the major historical milestones in perfumery, the latest launches.
Knowledge of laboratory analysis equipment and techniques adapted to the Perfumes, Flavors and Cosmetics sector.
Interpret experimental data as part of a quality control approach to a formula or extract (stability control, organoleptic, physico-chemical and colorimetric control).
Identify specific regulations and implement the main preventive health and safety measures.
Pre-professional skills
Develop a composition of simple and complex agreements, fragrances, sweet and savory aromas and counter-types (from raw material selection to final application), according to manufacturing standards and expectations ("brief"/cahier des charges).
Evaluate raw materials and finished products (sensory and chemical analysis, olfactory and gustatory analysis, flavors).
Check conformity of prepared formula and identify anomalies (quality standards).
Organize sensory evaluation tests, set up a sensory panel and analyze results.
Identify and carry out a study project (independent or tutored) in line with the professional project.
Use extraction equipment and techniques from a variety of plant raw materials.
Use laboratory measuring equipment and techniques adapted to the Perfumes, Flavors and Cosmetics sector.
Cross-disciplinary and linguistic skills
Communicate, process production information and pass on 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 (preparation of documentation: written and oral report).
Identify and select various specialized resources to document a subject.
Analyze and synthesize data for further processing.
Develop arguments with a critical mind.
Use written and oral English comprehension and expression (vocabulary adapted to the skill area).
Organization
Open on a sandwich basis
Work-study program: 1-year professional training or apprenticeship contract. This means 16 weeks of training and 36 weeks at the company. The work-study schedule is as follows: an average of 3 weeks at the company, 6 weeks in training, then mostly at the company from mid-February onwards.
Internships, tutored projects
Internship | Mandatory |
|---|---|
Length of internship | 5 months |
Internship abroad | Possible |
Duration of internship abroad | 5 months |
Internships and tutored projects :
Projects: Many hours are devoted to independent project work. Thanks to the program's professional focus and the fact that over 30% of its teaching staff are industry professionals, a number of national and international industrial partnerships have been forged, some of which are under contract (Cevenessence, Arthur Dupuy® SAS, Traiteur GRAND). Close collaborations and agreements (framework agreements) between different structures with expertise in fields such as art or culinary arts (Lycée hôtelier Georges Frêche, Ecole Supérieure des Beaux-Arts Montpellier Contemporain ESBAMA) enable us to develop multi-disciplinary application projects and position students in cultural projects with public presentations.
Internship: as part of initial training, this is carried out in S6 between February and August.
The final projects are assessed by a jury made up of University lecturers and professionals from the world of fragrances and flavors.
Program
The LProPAC is made up of a common core (Perfumes-Flavors and Cosmetics) and a specific section for each pathway. All of the courses take place in S5. The common units reflect the multi-disciplinary skills to be acquired, while the specific units reflect the experimental skills and know-how specific to the fields concerned. The program is open to continuing education and sandwich courses. Validation of the diploma leads to 60 European credits (ECTs).
Savory and sweet aromas Sensory analysis
4 creditsExtraction and evaluation of raw materials
2 creditsQuality Assurance & Technology Watch
2 creditsFragrances Natural and synthetic raw materials
4 creditsApplied scientific English
2 creditsMarketing and communication tools
2 creditsExpertise in Fragrance and Flavor Regulations
2 creditsCosmetics & Pharmaceuticals and Perfumes & Fragrances regulations
2 creditsNatural ingredients
2 creditsFormulation and Industrial Applications
6 creditsSafety & Toxicology
2 credits
Analytical tools for quality control
3 creditsWork-study project follow-up
2 creditsAlternance
25 credits
Admission
Access conditions
Applications are submitted via e-candidat rouge (generally between March and June) and assessed by the teaching staff responsible for the program. Evaluation is based on the candidate's level of training, results and assessments obtained during their post-baccalaureate studies, as well as on their career plans and knowledge of the area of expertise they wish to develop (Fragrances or Flavors). The shortlisted candidate is invited to an interview by telephone/videoconference and/or on the training site.
How to register
Application process
Application via e-candidat
red
Faculty of Science-Licences > Licence professionnelle > LP Parfums, Arômes
1- File review
2- Selection for interview
3- Positive decision: your application has been accepted. You must confirm within one week.
-Refused: your application has been rejected.
Once candidates have been accepted
Final registrations for the LProPAC Flavors and Fragrances program are made at the Faculty of Science.
Target audience
In keeping with our mission to welcome all types of students, teaching capacity in our departments, opportunities for new training courses, etc., the course is open to students with 2 years of higher education, in particular those with a DUT or BTS in chemistry and/or biology, with knowledge of cosmetic formulation or fragrances, depending on the course, combined with a minimum 2-month internship in a company in the respective fields.
A multi-disciplinary, pre-professional pathway in L2 Chemistry prepares students specifically for entry into LProPAC(L2 Chemistry Pre-PAC pathway), aimed at students with an L1 in Chemistry or Biology or a BTS or DUT in these disciplines, but also open to PACES students.
People demonstrating skills obtained through professional experience recognized by VAE can also join the training program (initial or continuing training).
Capacity
15 students
Around 2/3 of our students come from the L2 Chemistry pre-PAC preparatory year.
Necessary prerequisites
Completion of the L2 PréPAC Perfume-Flavor option or completion of a L2 in biology or chemistry, with a letter of interest in the perfume and flavor field and a career plan.
At least 2 months internship in a fragrance or flavor company
Recommended prerequisites
Knowledge of the chemical structures, functions and reactivity of organic molecules
Olfactory recognition and description of synthetic odorant molecules
Formulation concepts
Weighing, Dilutions
And then
Further studies
The main aim of the LProPAC perfume and flavoring degree is immediate professional integration, and further study is not recommended. On an exceptional basis, some bridges are possible after graduation to Master's degrees in a different field (marketing, management, business creation, etc.).
Bridges and reorientation
Professional integration
Senior technicians or assistant-engineers in the perfumery, food flavoring and cosmetics sectors, in regulatory affairs, quality control, development and formulation.
e.g. Assistant perfumer, Assistant flavourist, etc.
Monitoring is carried out by OSIPE, which provides an overview of how well young graduates are finding employment at 30 months(on average over 80%, this figure does not include continuing studies). In particular, they specify the quality of employment (fixed-term or open-ended contract), the level of employment (rate of management, technician category) as well as average net monthly pay and region of activity. It also indicates the consistency between training and the nature of the job.