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, 4-semester professional training program offered in partnership with industry, to train chemists in the highly-recruited flavors and fragrances sector.
From M1 onwards, the program is open to sandwich courses (apprenticeship or professionalization contract). Students wishing to do so may apply for a double degree in "Management of Technologies and Sciences (MTS)", which is part of the "Management Systèmes d'Informations (MSI)" specialization of the IAE "Institut d'Administration des Entreprises de Montpellier" of the University of Montpellier. Applications for a double degree with the IAE are subject to selection.
100%
Success rates
Objectives
This Master's degree, part of the Chemistry specialization, is based on the concept of solid multidisciplinary training coupled with more specialized theoretical and technological teaching, preparing students for rapid and effective integration as managers in the fragrance and flavor industry.
The programs are designed to enable students to specialize throughout their studies. The close involvement of professionals in the practical and theoretical training of students ensures that training is perfectly matched to the needs of the industry.
Targeted professions: management positions in R&D, production, formulation, evaluation, quality control or regulatory affairs in growth sectors such as the agri-food, perfume and aroma industries.
Some examples: perfumer-creator, aromatician, 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
On completion of the M1 ICAP Flavors and Fragrances, students will have acquired skills in the extraction, characterization and formulation of natural or synthetic aromatic raw materials. They will be able to :
- Select raw materials (natural flavors, essences, synthetic products) from suppliers
- Analytical control (chemical and organoleptic) of these raw materials
- Assemble complex raw materials and simple notes to create scents and flavors
- Check the organoleptic characteristics (succession of sensations, olfactory pyramid, balance, stability, etc.) of the finished product.
On completion of M2, graduates of the ICAP Flavors and Fragrances Master's degree will have skills in the extraction, characterization, sensory evaluation, regulation and formulation of natural or synthetic aromatic raw materials. They will be able to :
- Select raw materials (natural flavors, essences, synthetic products) from suppliers
- Analytical control (chemical and organoleptic) of these raw materials
- Identify consumer expectations in terms of odors, flavors and tastes for food, cosmetics and perfume products.
- Assemble complex raw materials and simple notes to create scents and flavors
- Check the organoleptic characteristics (succession of sensations, olfactory pyramid, balance, stability, etc.) of the finished product.
- Define the product's final composition (formulation, sensory profile, etc.) and draw up production specifications.
Organization
Open on a sandwich basis
This course is offered on a sandwich basis.
Internships, tutored projects
Internship | Mandatory |
|---|
The program is offered as an initial training course, as well as on a sandwich course (apprenticeship or apprenticeship contract).
Master 1:
During the first semester, students work on a project covering the basics of extraction, synthesis, analysis and formulation. Professionals from the perfume and flavor industries also contribute to the students' training.
Master 2:
During M2, projects led by professionals from the perfume and flavor industries enable students to reinforce their autonomy and help them build their career plans through experimentation. These projects focus on aromatic formulation and functional perfumery.
The long internships (5 to 6 months) required in M1 and M2 are essential. The team in charge of training is extremely vigilant about the quality of these internships, ensuring that trainees are offered a genuine professional project, which will be the subject of a written report and an oral presentation.
Assistance in researching and monitoring these internships is provided through the involvement of tutors, chosen from among the research professors on the teaching team according to their area of specialization. Students graduating from the ICAP Master's program thus acquire the theoretical and technical skills and open-mindedness required for managerial positions in the various sectors of their field of specialization.
Program
The 4-semester program is offered in partnership with industry and is open to sandwich courses (apprenticeship or training contract).
The M1 ICAP Flavors and Fragrances, organized over 2 semesters, provides students with a solid grounding in the field. Some courses in biosourced chemistry, color physics, chemometrics and microbiology are shared with other courses in the Chemistry Master's program.
More specialized courses provide students with the skills essential to their future professional integration, in the following main areas: chemistry of fragrance molecules, extraction, analysis and characterization methods, basic principles of formulation, sensory analysis.
The M2 ICAP Flavors and Fragrances is an in-depth specialization and the acquisition of complementary skills. Emphasis is placed on techniques for extracting, analyzing and preserving aromas, obtaining them by biotechnological means, olfactory and gustatory sensory evaluation, legislation, additives, molecules with a strong olfactory impact, the specificity of aromas (e.g. tropical fruits) and functional perfumery.
Select a program
M1 - Flavors & Fragrances (ICAP P2)
Pigments, dyes and adsorbents: Structures and characteristics
2 creditsMicrobiology
2 creditsNatural aromatic raw materials: production
2 creditsPhysiology and practice of sensory analysis
2 creditsPhysics of color
2 creditsAnalysis of volatile molecules
2 creditsChemometrics, statistical data analysis, experimental design
2 creditsAromatics and perfumery regulations and formulation
2 creditsSeparative techniques
2 creditsNatural aromatic raw materials: control and appl
2 creditsChemistry of synthetic fragrance molecules 1
2 creditsProfessional projects - project follow-up
8 credits
Chemistry of synthetic fragrance molecules 2
2 creditsInnovative synthesis and extraction processes
2 creditsFormulating ingredients for perfumery
2 creditsBiosourced chemistry
2 creditsCommunication and professional integration
2 creditsFormulation of aromatic ingredients
2 creditsEnd-of-year internship
18 credits
M2 - Flavors & Fragrances (ICAP P2)
Experimental design
2 creditsFood industry technology
2 creditsHighly aromatic molecules
2 creditsAdapting fragrance compositions
2 creditsEvaluations and statistics applied to sensory analysis
2 creditsExtraction methods
2 creditsSeparative methods
2 creditsLegislation
2 creditsFunctional perfumery
2 creditsAdditives - encapsulation
2 creditsSensory analysis
2 creditsBiotechnology processes 2
2 creditsCorporate strategies
2 creditsAdvanced English
2 creditsBasics of flavor formulation
2 credits
Internship
22 creditsFlavor reformulation
2 creditsProjects - Implementation
6 credits30h
M1 - Flavors & Fragrances (ICAP P2) - APPRENTISSAGE
Pigments, dyes and adsorbents: Structures and characteristics
2 creditsMicrobiology
2 creditsNatural aromatic raw materials: production
2 creditsPhysiology and practice of sensory analysis
2 creditsPhysics of color
2 creditsAnalysis of volatile molecules
2 creditsChemometrics, statistical data analysis, experimental design
2 creditsAromatics and perfumery regulations and formulation
2 creditsSeparative techniques
2 creditsNatural aromatic raw materials: control and appl
2 creditsProfessional projects - apprentice project follow-up
8 creditsChemistry of synthetic fragrance molecules 1
2 credits
Chemistry of synthetic fragrance molecules 2
2 creditsInnovative synthesis and extraction processes
2 creditsFormulating ingredients for perfumery
2 creditsAlternance
18 creditsBiosourced chemistry
2 creditsCommunication and professional integration
2 creditsFormulation of aromatic ingredients
2 credits
M2 - Flavors & Fragrances (ICAP P2) - APPRENTISSAGE
Highly aromatic molecules
2 creditsExperimental design
2 creditsFood industry technology
2 creditsAdapting fragrance compositions
2 creditsEvaluations and statistics applied to sensory analysis
2 creditsExtraction methods
2 creditsSeparative methods
2 creditsLegislation
2 creditsFunctional perfumery
2 creditsAdditives - encapsulation
2 creditsSensory analysis
2 creditsBiotechnology processes 2
2 creditsAdvanced English
2 creditsBasics of flavor formulation
2 creditsCorporate strategies
2 credits
Internship
22 creditsFlavor reformulation
2 creditsAlternating professional projects
6 credits
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Admission
Access conditions
Applications can be submitted on the following platforms:
French & European students :
- For M1, follow the "My Master" procedure on 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 "Études en 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) diploma.
Capacity
20 in M1 and M2
Necessary prerequisites
Bachelor's degree in chemistry with solid knowledge of organic chemistry and spectroscopic methods.
Recommended prerequisites
Bachelor's degree in chemistry with solid knowledge of organic chemistry and spectroscopic methods.
And then
Further studies
The ICAP Flavors and Fragrances master's degree is designed to prepare students for direct entry into the professional world as managers.
However, students can continue their studies in preparation for a doctorate.
Bridges and reorientation
Students in the ICAP Flavors and Fragrances program have the opportunity to obtain a double degree in "Management of Technologies and Sciences (MTS)", which is part of the "Management of Information Systems (MSI)" specialization at the IAE of the University of Montpellier. Selection is based on an application file.
Professional integration
The ICAP Flavors & Fragrances master's degree is designed for sectors of the chemical industry with high recruitment potential.
Feedback from surveys carried out by the Observatoire de le Vie Etudiante indicates that 60-70% of graduates are in employment within 6 months.