ECTS
120 credits
Duration
2 years
Training structure
Faculty of Science
Language(s) of instruction
French
Presentation
The ICAP Flavors and Fragrances master's degree is a 2-year professional training program, divided into 4 semesters, offered in partnership with industry, for the training of chemists in the flavors and fragrances sector with high recruitment potential.
The training is open from M1 to alternating (apprenticeship or professionalization contract). Students who wish to do so can apply for a double degree in "Management of Technologies and Sciences (MTS)" which is part of the "Management of Information Systems (MSI)" of the IAE "Institut d'Administration des Entreprises de Montpellier" of the University of Montpellier. Applications for the double degree with the IAE are subject to selection.
100%
Success rate
Objectives
This master's degree, within the Chemistry field, is based on the concept of a solid multidisciplinary training coupled with more specialized theoretical and technological courses preparing students for a rapid and efficient integration as executives in the industrial sectors of perfumes and flavors.
The programs are designed with the objective of specializing the students during their studies. The strong involvement of professionals in the practical and theoretical training of the students guarantees a perfect adequacy of the training to the needs of the sector.
Targeted professions: executive positions in research and development, production, formulation, evaluation, quality control or regulation in growth sectors such as the food industry, the perfume industry and the aromatic sector.
Some examples: perfumer-creator, flavourist, evaluator, perfumer-analyst, GC-MS analyst, fragrance development manager, sensory analyst, quality control manager, R&D quality manager, marketing coordinator, application manager, regulatory affairs manager, formulator, etc.
Know-how and skills
At the end of the M1 ICAP Flavors and Fragrances, the student has skills in extraction, characterization and formulation of natural or synthetic aromatic raw materials. He will be able to :
- Select raw materials (natural flavors, essences, synthetic products) from suppliers
- Carry out the analytical control (chemical and organoleptic) of these raw materials
- Assemble complex raw materials and simple notes and compose smells and flavors
- Check the organoleptic characteristics (succession of sensations, olfactory pyramid, balance, stability, etc.) of the finished product
At the end of the M2, the graduate of the Master ICAP Flavors and Fragrances has skills in extraction, characterization, sensory evaluation, regulation and formulation of natural or synthetic aromatic raw materials. He will be able to :
- Select raw materials (natural flavors, essences, synthetic products) from suppliers
- Carry out the analytical control (chemical and organoleptic) of these raw materials
- Identify consumer expectations in terms of odors, flavors, tastes for food, cosmetics or perfumery products
- Assemble complex raw materials and simple notes and compose smells and flavors
- Check the organoleptic characteristics (succession of sensations, olfactory pyramid, balance, stability, etc.) of the finished product
- Define the final composition of the product (formulation, sensory profile, ...) and establish its specifications for production
Organization
Open in alternation
This course is open on a sandwich basis.
Internships, tutored projects
Internship | Mandatory |
|---|
The course is offered in initial training but also in alternating training (apprenticeship or training contract).
Master 1:
During the first semester, students are required to work on a project covering the basic notions of extraction, synthesis, analysis and formulation. Professionals from the perfumery and flavour sectors also participate in the students' training.
Master 2:
During the M2, projects led by professionals in the perfumery and flavors sectors allow students to reinforce their capacity for autonomy and help them build their professional project through experimentation. These projects are carried out in the fields of aromatic formulation and functional perfumery.
The long internships (5 to 6 months) in companies required in M1 and M2 are essential. The team in charge of the training is extremely vigilant about the quality of these internships, ensuring that a real professional project is proposed to the trainee, a project that will be the subject of a written report and an oral presentation.
Assistance in the research and monitoring of these internships is provided with the involvement of tutors, chosen from among the research professors of the teaching team according to their field of specialization. The students of the ICAP master's degree thus acquire, during their training, theoretical and technical skills coupled with sufficient open-mindedness to be able to aspire to managerial positions in the various sectors of their field of specialization.
Program
The training is divided into 4 semesters and is offered in partnership with industry and is open to alternating work-study (apprenticeship or training contract).
The M1 ICAP Flavors and Fragrances, organized in two semesters, provides students with solid knowledge in the field. Some courses in biosourced chemistry, color physics, chemometrics or microbiology are shared with other courses in the Master's degree in Chemistry.
More specialized courses provide students with the skills essential for their future professional integration in the following main areas: chemistry of odorant molecules, extraction, analysis and characterization methods, basic principles of formulation, sensory analysis.
The M2 ICAP Flavors and Fragrances consists of a deepening of the specialization and the acquisition of complementary skills. Emphasis is placed on extraction, analysis and conservation techniques for flavors, their production by biotechnology, olfactory and gustatory sensory evaluation, legislation, additives, molecules with a strong olfactory impact, the specificity of flavors (e.g. tropical fruits) and functional perfumery.
Select a program
M1 - Flavors & Fragrances (ICAP P2)
Pigments, dyes and adsorbent: Structures and characteristics
2 creditsMicrobiology
2 creditsNatural aromatic raw materials : obtaining
2 creditsPhysiology and practice of sensory analysis
2 creditsPhysics of color
2 creditsAnalysis of volatile molecules
2 creditsChemometrics, statistical data analysis, experimental design
2 creditsRegulations and formulation in the field of aromatics and perfumery
2 creditsSeparative techniques
2 creditsNatural aromatic raw materials: control and application
2 creditsChemistry of synthetic odorant molecules 1
2 creditsProfessional projects - project follow-up
8 credits
Chemistry of synthetic odorant molecules 2
2 creditsInnovative synthesis and extraction processes
2 creditsFormulation of ingredients for perfumery
2 creditsBiosourced chemistry
2 creditsCommunication and professional insertion
2 creditsFormulation of ingredients for the aromatic
2 creditsEnd of year internship
18 credits
M2 - Flavors and fragrances (ICAP P2)
Experimental design
2 creditsFood industry technology
2 creditsMolecules with high aromatic potential
2 creditsAdaptation of perfume compositions
2 creditsEvaluations and statistics applied to sensory analysis
2 creditsExtraction methods
2 creditsSeparation methods
2 creditsLegislation
2 creditsFunctional perfumery
2 creditsAdditives - encapsulation
2 creditsSensory analysis
2 creditsBiotechnological processes 2
2 creditsCompany strategies
2 creditsAdvanced English
2 creditsBasics of flavour formulation
2 credits
Internship
22 creditsFlavor reformulation
2 creditsProjects - Implementations
6 credits30h
M1 - Flavors & Fragrances (ICAP P2) - APPRENTICESHIP
Pigments, dyes and adsorbent: Structures and characteristics
2 creditsMicrobiology
2 creditsNatural aromatic raw materials : obtaining
2 creditsPhysiology and practice of sensory analysis
2 creditsPhysics of color
2 creditsAnalysis of volatile molecules
2 creditsChemometrics, statistical data analysis, experimental design
2 creditsRegulations and formulation in the field of aromatics and perfumery
2 creditsSeparative techniques
2 creditsNatural aromatic raw materials: control and application
2 creditsProfessional projects - follow-up of apprentice projects
8 creditsChemistry of synthetic odorant molecules 1
2 credits
Chemistry of synthetic odorant molecules 2
2 creditsInnovative synthesis and extraction processes
2 creditsFormulation of ingredients for perfumery
2 creditsAlternation
18 creditsBiosourced chemistry
2 creditsCommunication and professional insertion
2 creditsFormulation of ingredients for the aromatic
2 credits
M2 - Flavors & Fragrances (ICAP P2) - APPRENTICESHIP
Molecules with high aromatic potential
2 creditsExperimental design
2 creditsFood industry technology
2 creditsAdaptation of perfume compositions
2 creditsEvaluations and statistics applied to sensory analysis
2 creditsExtraction methods
2 creditsSeparation methods
2 creditsLegislation
2 creditsFunctional perfumery
2 creditsAdditives - encapsulation
2 creditsSensory analysis
2 creditsBiotechnological processes 2
2 creditsAdvanced English
2 creditsBasics of flavour formulation
2 creditsCompany strategies
2 credits
Internship
22 creditsFlavor reformulation
2 creditsAlternating professional projects
6 credits
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Admission
Conditions of access
Applications are made on the following platforms:
French & European students:
- For the M1, follow the procedure " My Master " from the website : https://www.monmaster.gouv.fr/
- For M2, students must submit their application via the e-candidat application: https: //candidature.umontpellier.fr/candidature
International students from outside the EU: follow the "Studies in France" procedure: https: //pastel.diplomatie.gouv.fr/etudesenfrance/dyn/public/authentification/login.html
Target audience
Holders of a Bachelor's degree in Chemistry (or Biology/Chemistry) or an equivalent European (or non-EU) degree.
Capacity
20 in M1 and M2
Necessary pre-requisites
Bachelor's degree in chemistry with strong knowledge of organic chemistry and spectroscopic methods.
Recommended prerequisites
Bachelor's degree in chemistry with strong knowledge of organic chemistry and spectroscopic methods.
And then
Further studies
The ICAP Flavors and Fragrances master's degree is designed to prepare students who complete it for direct integration into the professional world as managers.
However, students can continue their studies in the preparation of a doctorate.
Bridges and reorientation
Students in the ICAP Flavors and Fragrances program have the opportunity to obtain a double degree in "Management of Technology and Science (MTS)" which is part of the "Management Information Systems (MSI)" of the IAE University of Montpellier. The selection is made on file.
Professional integration
The ICAP Flavors and Fragrances master's degree corresponds to sectors of the chemical industry with high recruitment potential.
The feedback from the survey conducted by the Observatoire de le Vie Etudiante indicates that 60 to 70% of graduates are employed after 6 months.