M1 - Flavors and Fragrances (ICAP P2)

This teaching unit is dedicated to acquiring knowledge related to pigments, dyes, and adsorbents, from the perspective of their structures and applications. Emphasis will be placed on applications in the field of flavors & fragrances (food coloring, perfumery) and cosmetics (hair coloring, powders, toothpaste, etc.). Some sessions are specific to each of the two tracks (P1, Cosmetics Engineering; P2, Flavors and Fragrances) of the Master's degree in Chemistry, specializing in Cosmetics, Flavors, and Fragrances Engineering (ICAP). The teaching unit includes lectures and tutorials.

Hourly volumes:

CM: 10 a.m.

Tutorial: 10 a.m.

See the full page

Some fundamental principles of microbiology will be covered to give students an overview of the diversity of microorganisms. The mode of nutrition and multiplication of bacteria according to the physicochemical parameters of the environment will be studied.

We will discuss the composition and role of the skin and digestive microbiota.

The microbiological criteria used for quality control of cosmetic and food products will be defined.

Physical and chemical antimicrobial agents that control microbial growth will be examined.

On a practical level, emphasis will be placed on ensuring that students know how to handle bacteria and are familiar with microbiological safety rules. Standard microbiological control and preservative efficacy techniques will be performed on cosmetic products.

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

See the full page

- Terms and definitions of natural raw materials (ISO/TC54 "Essential oils" standard) 

- Methods for extracting volatile components: obtaining essential oils, extracting aromas, supercritical CO2 extraction, ESAM process, VMHD extraction, headspace extraction techniques, SPME, etc.
- Characterization of volatile components: Gas Chromatography (GC), Ultra Fast Gas Chromatography (UFGC), Flame Ionization Detector (FID), Gas Chromatography-Mass Spectrometry (GC-MS), GC-FTIR, Comprehensive two-dimensional gas chromatography (GC-GC), chiral chromatographic analysis, GC-olfactometry, electronic nose.

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

See the full page

Course: Study of taste and smell (reception and transmission of messages, coding of information, psychophysiological importance), concepts of sensory analysis.

Practical Work: Learning about reference points used in perfumery and aromatics. Description, comparison, memorization, determination of recognition thresholds, application of the concepts of olfactory power and volatility in the search for harmonies.

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

See the full page

This EU addresses:

- the fundamentals of colorimetry, which enable an unambiguous measurement of color to be defined based on psychophysical experiments.

- the principle and practical use of color measuring devices (colorimeters and spectrocolorimeters).

- the principles of color reproduction, particularly in the context of perfumes and cosmetics.

The theoretical concepts are supplemented by a significant amount of observation and practical work during the practical sessions.

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

See the full page

Knowledge of gas chromatography techniques and mass spectrometry with electron impact ionization and quadrupole mass analyzer for the analysis of volatile organic molecules.

1) GC-MS analyses of volatile organic compounds:

• Electron impact (EI) ionization techniques
• Chemical ionization (CI) techniques
• Quadrupole (Q) analysis techniques
• GC/MS Couplings

2) Applications in organic chemistry analysis and characterization of volatile samples.

Hourly volumes*:

CM: 3 p.m.

Tutorial: 5 hours

See the full page

This course will cover the fundamental concepts and practical tools related to chemometrics through: - statistical data analysis;

• the laws of probability;
• confidence interval estimation;
• parametric and nonparametric tests.

An introduction to design of experiments will be offered at the end of the module.

Hourly volumes:

CM: 7 a.m.

TD: 1:00 PM

See the full page

- Presentation of the main fragrance families (SFP classification)

- Regulations in perfumery.

- Learning how to formulate "standard" bases for perfumery or aromatics.

Hourly volumes:

CM: 10 a.m.

Tutorial: 8 hours

See the full page

This course aims to teach liquid chromatography and gas chromatography.

Hourly volumes:

            CM: 3:00 p.m.

            Tutorial: 5 hours

See the full page

- International market for natural aromatic raw materials, Main Products
- Main olfactory families

- Study of natural aromatic raw materials: chemical and olfactory characteristics
- Control of essential oils according to AFNOR standards

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

See the full page

Odor molecules are the raw materials needed to create a fragrance. This course provides the necessary fundamentals in this field for any student pursuing a degree in fragrance and flavor engineering.

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

See the full page

The professional project bridges the gap between traditional practical work and internships in laboratories or companies. It takes the form of a supervised project consisting of placing students in a professional situation through collaborative (group) work based on carrying out a project in response to a problem set by a company, local authority, association, or academic. It is part of the core curriculum of the Master's in Chemistry and is carried out under the supervision of a member of the teaching team (academic or industrial). Conducted throughout the semester, this project aims to connect and consolidate the knowledge and skills acquired during the Bachelor's and early Master's programs through this professional situation. These scenarios will be directly related to the Master's program chosen by the students. In addition to chemistry-specific skills, other interpersonal, organizational, and communication skills intrinsically linked to project management will also be acquired, equipping students for their future professional lives.

Addressing a research issue: example of a summary of new phosphorescent materials.

Hourly volumes:

CM: 5 hours

Tutorial: 5 hours

Practical work: 40 hours

See the full page

Study the major chemical families of odor molecules from a chemical and olfactory perspective.

Acquire fundamental knowledge in the field of industrial synthesis and hemisynthesis of odor molecules, their olfactory characteristics, and their applications in aromatics and/or perfumery.

Hourly volumes:

CM: 12 p.m.

Tutorial: 8 hours

See the full page

This teaching unit is shared by MI students in the Master's in Chemistry program: ICAP P1, ICAP P2, MAT P1, MAT P2, and BM (semester S2) courses. The following topics will be covered:

• The 12 Principles of Green Chemistry and units of measurement in Green Chemistry;
• Synthesis strategies in sustainable chemistry;
• Alternative or eco-friendly solvents for synthesis and extraction;
• Unconventional activation techniques and applications.

CM: 13

Tutorial: 7 hours

See the full page

Fragrance formulation

Study of constraints related to the intended application (stability, physicochemical properties, cost, regulations, etc.)

Application

Hourly volumes:

CM: 12 p.m.

Tutorial: 8 hours

See the full page

The following topics will be covered:

- Bio-based solvents

- Fuels derived from biomass

- Antioxidants derived from lignin

- Metal catalysts derived from plants

- Surfactants obtained from renewable resources

- Examples of industrial applications of enzymatic synthesis

Hourly volumes*:

CM: 15

TD: 5

See the full page

This EU will address, in small groups or on an individual basis, teaching tools and best practices related to communication and professional integration, through:

• assessment of knowledge, skills, competencies, interpersonal skills, and motivations;
• awareness of job search techniques;
• writing resumes and cover letters;
• rules for oral and written communication;
• job interview simulations.

Scenarios directly related to the sectors of activity targeted by the courses of the students concerned will be offered.

Practical work: 20 hours

See the full page

.
Influence of the carrier on perception.
Formulation of flavorings and applications on food carriers with the assistance of a flavorist. Regulatory constraints.

Hourly volumes:

            CM: 12 p.m.

            Tutorial: 8 hours

See the full page

A 4- to 6-month internship in a professional environment, to be carried out in a research laboratory or R&D department in the flavor or fragrance industry.

The student intern will be assigned tasks related to the theoretical and practical knowledge acquired during semesters S1 and S2 of the Master's program.

This internship can start on March¹.

Internship assessment methods: writing a report, giving an oral presentation, and receiving an evaluation from the internship supervisor are the three elements used to grade the internship.

See the full page