ECTS
120 credits
Duration
2 years
Training structure
Faculty of Science
Language(s) of instruction
French
Presentation
TheICAP Flavors and FragrancesMaster's degree is a two-year professional program, divided into four semesters, offered in partnership with industry, to train chemists in the flavors and fragrances sector, which has strong recruitment potential.
The program is open to students in their first year of master's studies on a work-study basis (apprenticeship or professional training contract). Students who wish to do so can apply for a double degree in "Technology and Science Management (MTS)" as part of the "Information Systems Management (MSI)" program at the IAE "Institut d'Administration des Entreprises de Montpellier" at the University of Montpellier. Applications for the dual degree with the IAE are subject to selection.
100%
Success rate
Objectives
This master's degree, within the Chemistry program, is based on the concept of a solid multidisciplinary education combined with more specialized theoretical and technological teaching, preparing students for rapid and effective integration as executives in the Perfume and Flavor industries.
The programs are designed with the aim of specialising students during their studies. The strong involvement of professionals in the practical and theoretical training of students ensures that the program is perfectly suited to the needs of the sector.
Targeted professions: management positions in research and development, production, formulation, evaluation, quality control, or regulation in promising sectors such as agri-food, the perfume industry, and the aromatic sector.
Some examples: perfumer-fragrance creator, aromatist, 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
Upon completion of the M1 ICAP Flavors and Fragrances program, 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
- Perform analytical (chemical and organoleptic) testing of these raw materials.
- Combine complex raw materials and simple notes to compose scents and flavors.
- Check the organoleptic characteristics (sequence of sensations, olfactory pyramid, balance, stability, etc.) of the finished product.
Upon completion of the M2, graduates of the ICAP Aromas and Fragrances Master's program will have skills in 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
- Perform analytical (chemical and organoleptic) testing of these raw materials.
- Identify consumer expectations in terms of smells, flavors, and tastes for food, cosmetic, and perfume products.
- Combine complex raw materials and simple notes to compose 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 specifications for production.
Organization
Open alternately
This course is available on a work-study basis.
Internships, supervised projects
Internship | Mandatory |
|---|
The program is offered as initial training but also as a work-study program (apprenticeship or apprenticeship contract).
Master 1:
During the first semester, students work on a project covering the basic concepts of extraction, synthesis, analysis, and formulation. Professionals from the perfume and flavor industries also participate in the students' training.
Master 2:
During the M2, projects led by professionals from the perfume and flavor industries enable students to strengthen their independence and help them build their career plans through experimentation. These projects are carried out in the fields of flavor formulation and functional perfumery.
Thelonginternships (5 to 6 months) in companies required in M1andM2 are essential. The team responsible for the program 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.
Assistance with finding and monitoring these internships is provided by tutors, who are chosen from among the teaching and research staff of the educational team based on their area of specialization. Students graduating from the ICAP master's program therefore acquire, during their training, theoretical and technical skills coupled with sufficient open-mindedness to be able to apply for management positions in the various sectors of their field of specialization.
Program
The program is divided into four semesters and is offered in partnership with industry. It is open to work-study programs (apprenticeships or apprenticeship contracts).
The M1 ICAP Aromas and Perfumes program, organized into two semesters, provides students with solid knowledge in the field. Some courses in bio-based chemistry, color physics, chemometrics, and microbiology are shared with other programs in the Master's in Chemistry degree.
More specialized courses provide students with the skills they need for their future careers in the following main areas: chemistry of odor molecules, extraction, analysis and characterization methods, basic principles of formulation, and sensory analysis.
The M2 ICAP Aromas and Perfumes program consists of an in-depth study of the specialization and the acquisition of complementary skills. The focus is on techniques for extracting, analyzing, and preserving flavors, obtaining them through biotechnology, sensory evaluation of smell and taste, legislation, additives, molecules with a strong olfactory impact, the specificity 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: extraction
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 aromatics and perfumery
2 creditsSeparation techniques
2 creditsNatural aromatic raw materials: control and application
2 creditsChemistry of synthetic odor molecules 1
2 creditsProfessional projects – project monitoring
8 credits
Chemistry of synthetic odor molecules 2
2 creditsInnovative synthesis and extraction processes
2 creditsFormulation of ingredients for perfumery
2 creditsBio-based chemistry
2 creditsCommunication and professional integration
2 creditsFormulation of ingredients for aromatics
2 creditsEnd-of-year internship
18 credits
M2 - Flavors and Fragrances (ICAP P2)
Design of experiments
2 creditsFood industry technology
2 creditsMolecules with high aromatic potential
2 creditsAdaptation of fragrance 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 creditsBusiness strategies
2 creditsAdvanced English
2 creditsBasics of Flavor Formulation
2 credits
Internship
22 creditsReformulation of flavors
2 creditsProjects – Implementation
6 credits30h
M1 - Flavors and Fragrances (ICAP P2) - APPRENTICESHIP
Pigments, dyes, and adsorbents: Structures and characteristics
2 creditsMicrobiology
2 creditsNatural aromatic raw materials: extraction
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 aromatics and perfumery
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 perfumery
2 creditsWork-study program
18 creditsBio-based chemistry
2 creditsCommunication and professional integration
2 creditsFormulation of ingredients for aromatics
2 credits
M2 - Flavors and Fragrances (ICAP P2) - APPRENTICESHIP
Molecules with high aromatic potential
2 creditsDesign of experiments
2 creditsFood industry technology
2 creditsAdaptation of fragrance 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 Flavor Formulation
2 creditsBusiness strategies
2 credits
Internship
22 creditsReformulation of flavors
2 creditsWork-study professional projects
6 credits
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Admission
Admission requirements
Applications can be submitted on the following platforms:
French & European students:
- For the M1, follow the "My Master's Degree" procedure on the website:https://www.monmaster.gouv.fr/
- For M2 students, applicants 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) degree.
Capacity
20 in M1 and M2
Mandatory 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 after
Continuing education
The ICAP Aromas and Fragrances master's degree is designed to prepare students who complete the entire program for direct entry into the professional world as executives.
However, students may continue their studies as part of their preparation for a doctorate.
Gateways and reorientation
Students enrolled in the ICAP Flavors and Fragrances program have the opportunity to obtain a dual degree in "Technology and Science Management (MTS)" as part of the "Information Systems Management (MSI)" program at the IAE business school of the University of Montpellier. Selection is based on application.
Professional integration
The ICAP Aromas and Fragrances master's degree corresponds to sectors of the chemical industry with high recruitment potential.
Feedback from a survey conducted by the Student Life Observatory indicates that 60 to 70% of graduates are employed within six months.