M1 - Flavors and Fragrances (ICAP P2) - APPRENTICESHIP

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.

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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

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- 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

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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

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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

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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

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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

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- 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

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This course aims to teach liquid chromatography and gas chromatography.

Hourly volumes:

            CM: 3:00 p.m.

            Tutorial: 5 hours

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- 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

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Professional placement for M1 ICAP apprenticeship students, who will carry out a project in response to an industrial problem. This project will be supervised by a member of the teaching team (academic or industrial). Conducted throughout the semester, this project aims to put into practice the knowledge and skills acquired during the Bachelor's degree and early Master's degree programs. In addition to chemistry-related skills, other interpersonal, organizational, and communication skills intrinsically linked to project management will also be acquired, preparing students for their future professional lives.

Example of an industrial issue: evaluation of the oxidative stability of fragrant ingredients in the presence of antioxidants

Example of an industrial problem: analysis of allergens in perfumes: solid-phase microextraction (SPME) technique of the headspace (HS) followed by analysis by gas chromatography coupled with mass spectrometry (GC-MS)

Examples of industrial issues: detection and identification of compounds responsible for off-flavors using gas chromatography coupled with olfactometry

Examples of industrial issues: Understanding and knowing how to use the essential physical and chemical analysis techniques used in the inspection of a finished product.

Hourly volumes:

            CM: 5 hours

            Tutorial: 5 hours

            Practical work: 40 hours

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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

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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

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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

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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

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Work as a work-study student during the academic year in an R&D, analysis, or quality control laboratory in industries related to fragrances or flavors.

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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

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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

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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

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