ECTS
120 credits
Duration
2 years
Training Structure
College of Sciences
Language(s) of Instruction
French
Overview
TheICAPMaster'sin Flavors and Fragrancesis a two-year professional program, divided into four semesters, offered in partnership with industry to train chemists for the flavors and fragrances sector, which offers strong employment prospects.
The program is open to students starting in their first year of master’s studies (M1) through work-study programs (apprenticeships or professional training contracts). Students who wish to do so may pursue a dual degree in “Management of Technologies and Sciences (MTS),” which is part of the “Information Systems Management (MSI)” track at the IAE “Montpellier Institute of Business Administration” at the University of Montpellier. Applications for the dual degree program with the IAE are subject to a selection process.
100%
Success Rate
Objectives
This master’s program, within the Chemistry track, is based on the concept of a solid multidisciplinary education combined with more specialized theoretical and technological instruction, preparing students for rapid and effective integration as executives in the fragrance and flavor industries.
The programs are designed to allow students to specialize during their studies. The strong involvement of industry professionals in the students’ practical and theoretical training ensures that the program is perfectly aligned with the sector’s needs.
Target roles: executive positions in research and development, production, formulation, evaluation, quality control, or regulatory affairs in promising sectors such as the food and beverage industry, the fragrance industry, and the flavor industry.
Some examples: perfumer/fragrance creator, fragrance chemist, 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, ...
Expertise and Skills
Upon completion of the ICAP M1 program in Flavors and Fragrances, students will have acquired skills in the extraction, characterization, and formulation of natural and synthetic aromatic raw materials. They will be able to:
- Select raw materials (natural flavors, essences, synthetic products) from suppliers
- Conduct analytical testing (chemical and organoleptic) of these raw materials
- Combine complex ingredients with simple notes to create scents and flavors
- Check the organoleptic characteristics (sequence of sensations, olfactory pyramid, balance, stability, etc.) of the finished product
Upon completion of the M2 program, graduates of the ICAP Master’s in Flavors and Fragrances will have expertise in the extraction, characterization, sensory evaluation, regulation, and formulation of natural and synthetic aromatic raw materials. They will be able to:
- Select raw materials (natural flavors, essences, synthetic products) from suppliers
- Conduct analytical testing (chemical and organoleptic) of these raw materials
- Identify consumer expectations regarding scents, aromas, and flavors in food, cosmetic, and fragrance products
- Combine complex ingredients with simple notes to create scents and flavors
- Check the organoleptic characteristics (sequence of sensations, olfactory pyramid, balance, stability, etc.) of the finished product
- Define the final composition of the product (formulation, sensory profile, etc.) and establish its production specifications
Organization
Open on an alternating basis
This program is offered as a work-study program.
Internships, supervised projects
Internship | Required |
|---|
This program is offered as an initial training program as well as through work-study programs (apprenticeships or apprenticeship contracts).
Master 1:
During the first semester, students work on a project covering the basic concepts of extraction, synthesis, analysis, and formulation. Professionals from the fragrance and flavor industries also participate in the students’ training.
Master 2:
During the Master 2 program, projects led by professionals from the fragrance and flavor industries enable students to develop their independence and help them shape their career paths through hands-on experience. These projects are conducted in the fields of flavor formulation and functional perfumery.
Thelong-term(5- to 6-month) internships at companies required in the M1andM2 years are essential. The program’s faculty is extremely vigilant about the quality of these internships, ensuring that interns are offered a genuine professional project, which will be the subject of a written report and an oral presentation.
Support for finding and monitoring these internships is provided through the involvement of mentors, selected from among the faculty members based on their areas of specialization. Students in the ICAP master’s program thus acquire, throughout their studies, theoretical and technical skills coupled with the open-mindedness necessary to qualify for executive positions in the various sectors of their field of specialization.
Program
The program, divided into four semesters, is offered in partnership with the business community and is open to work-study options (apprenticeship or apprenticeship contract).
The M1 ICAP Flavors and Fragrances program, organized into two semesters, is designed to provide students with a solid foundation of knowledge in the field. Some courses—such as bio-based chemistry, the physics of color, chemometrics, and microbiology—are shared with other tracks within the Master’s in Chemistry program.
More specialized courses provide students with the essential skills needed for their future careers, focusing on the following main topics: the chemistry of odorant molecules; extraction, analysis, and characterization methods; the basic principles of formulation; and sensory analysis.
The M2 ICAP Flavors and Fragrances program focuses on deepening students’ specialization and acquiring complementary skills. The program focuses on techniques for the extraction, analysis, and preservation of flavors; their production through biotechnology; sensory evaluation of smell and taste; regulations; additives; molecules with a strong olfactory impact; the specific characteristics of flavors (e.g., tropical fruits); and functional perfumery.
Select a program
M1 - Flavors and 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 Compounds
2 creditsChemometrics, statistical data analysis, experimental design
2 creditsRegulations and Formulation in Aromatics and Fragrances
2 creditsSeparation Techniques
2 creditsNatural Aromatic Raw Materials: Control and Application
2 creditsChemistry of Synthetic Odor Molecules 1
2 creditsProfessional Projects – Project Management
8 credits
Chemistry of Synthetic Odor Molecules 2
2 creditsInnovative Synthesis and Extraction Processes
2 creditsFormulation of Ingredients for Fragrances
2 creditsBio-based Chemistry
2 creditsCommunication and Career Integration
2 creditsFormulation of Ingredients for Aromatics
2 creditsEnd-of-Year Workshop
18 credits
M2 - Flavors and Fragrances (ICAP P2)
Experimental Design
2 creditsFood Industry Technology
2 creditsMolecules with high aromatic potential
2 creditsAdaptation of Fragrance Formulations
2 creditsEvaluations and Applied Statistics in Sensory Analysis
2 creditsExtraction Methods
2 creditsSeparation Methods
2 creditsLegislation
2 creditsFunctional Fragrance
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 creditsReformulation of Flavors
2 creditsProjects – Implementations
6 credits30h
M1 - Flavors and Fragrances (ICAP P2) - APPRENTICESHIP
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 Compounds
2 creditsChemometrics, statistical data analysis, experimental design
2 creditsRegulations and Formulation in Aromatics and Fragrances
2 creditsSeparation Techniques
2 creditsNatural Aromatic Raw Materials: Control and Application
2 creditsProfessional Projects – Monitoring Apprentice Projects
8 creditsChemistry of Synthetic Odor Molecules 1
2 credits
Chemistry of Synthetic Odor Molecules 2
2 creditsInnovative Synthesis and Extraction Processes
2 creditsFormulation of Ingredients for Fragrances
2 creditsWork-Study Program
18 creditsBio-based Chemistry
2 creditsCommunication and Career Integration
2 creditsFormulation of Ingredients for Aromatics
2 credits
M2 - Flavors and Fragrances (ICAP P2) - APPRENTICESHIP
Molecules with high aromatic potential
2 creditsExperimental Design
2 creditsFood Industry Technology
2 creditsAdaptation of Fragrance Formulations
2 creditsEvaluations and Applied Statistics in Sensory Analysis
2 creditsExtraction Methods
2 creditsSeparation Methods
2 creditsLegislation
2 creditsFunctional Fragrance
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 creditsReformulation of Flavors
2 creditsWork-Study Programs
6 credits
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Admission
Admission Requirements
Applications can be submitted through the following platforms:
French and European students:
- For the M1 program, follow the “My Master’s” procedure on the website:https://www.monmaster.gouv.fr/
- For the M2 program, students must submit their application through the e-candidat portal: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) degree.
Capacity
20 in M1 and M2
Mandatory Prerequisites
Bachelor's degree in chemistry with a strong background in organic chemistry and spectroscopic methods.
Recommended Prerequisites
Bachelor's degree in chemistry with a strong background in organic chemistry and spectroscopic methods.
And then
Continuing Education
The ICAP Master's Program in Flavors and Fragrances is designed to prepare students who complete the entire program for direct entry into the workforce as executives.
However, students may continue their studies as part of a doctoral program.
Transition Programs and Reorientation
Students in the ICAP Aromas and Fragrances track have the opportunity to earn a dual degree in “Management of Technologies and Sciences (MTS),” which is part of the “Information Systems Management (MSI)” track at the IAE of the University of Montpellier. Admission is based on application review.
Employment Placement
The ICAP Master's in Flavors and Fragrances aligns with sectors of the chemical industry that offer strong employment prospects.
Results from a survey conducted by the Student Life Observatory indicate that 60 to 70 percent of graduates are employed within six months.