M1 - Flavors & Fragrances (ICAP P2) - APPRENTICESHIP

This teaching unit is dedicated to the acquisition of notions related to pigments, dyes and adsorbents, from the point of view of their structures and their applications. Emphasis will be put on applications in the field of flavors & fragrances (food coloring, perfumery) and cosmetics (hair coloring, powders, toothpastes...). Some sessions are specific to each of the two courses (P1, Cosmetics Engineering; P2, Flavors & Fragrances) of the Master's degree in Chemistry specializing in Cosmetics, Flavors and Fragrances Engineering (ICAP). The UE includes lessons given in lectures and tutorials.

Hourly volumes* :

CM : 10 h

TD : 10 h

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Some fundamental basics of microbiology will be covered so that students have an overview of the diversity of microorganisms. The mode of nutrition and multiplication of bacteria according to the physico-chemical parameters of the environment will be studied.

The composition and role of the skin and digestive microbiota will be discussed.

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

Physical and chemical antimicrobial agents to control microbial growth will be reviewed.

At the practical level, the student will be expected to know how to handle bacteria and to know the rules of microbiological safety. Usual techniques of microbiological controls and effectiveness of preservatives will be performed on cosmetic products.

Hourly volumes* :

CM : 12h

TP : 8h

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- Terms and definition of natural raw materials (ISO/TC54 "Essential oil") 

- Extraction methods of volatile constituents: obtaining essential oils, extraction of aromas, extraction with supercritical CO2, ESAM process, VMHD extraction techniques of the headspace, SPME...
- Characterization of volatile constituents: 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 : 12h

TP : 8h

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Course: Study of gustation and olfaction (reception and transmission of messages, coding of information, psychophysiological importance), notions of sensory analysis.

Practical work: Learning of referents used in perfumery and aromatics. Description, comparison, memorization, determination of recognition thresholds, application of the notion of olfactory power and volatility to the search for agreements.

Hourly volumes* :

CM : 12h

TP : 8h

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This EU addresses:

- the foundations of colorimetry, which allow to define an unambiguous measure of color from psychophysical experiments.

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

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

Theoretical ideas are complemented by an important part of observation and manipulations during the practical sessions.

Hourly volumes* :

CM : 12h

TP : 8h

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

1) GC-MS analyses of volatile organic compounds:

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

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

Hourly volumes* :

CM : 15 H

TD : 5 H

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

• laws of probability ;
• confidence interval estimation ;
• parametric and non-parametric tests.

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

Hourly volumes* :

CM : 7h

TD : 13h

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- Presentation of the main families of perfumes (SFP Classification)

- Perfumery regulations.

- Learning to formulate "typical" bases for perfumery or aromatics.

Hourly volumes* :

CM : 10h

TD : 8h

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This course is designed to teach liquid chromatography and gas chromatography.

Hourly volumes* :

            CM :15h

            TD : 5h

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- International market of natural aromatic raw materials, Main productions
- Main olfactory families

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

Hourly volumes* :

CM : 12h

TP : 8h

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The M1 ICAP apprentice student is put in a professional situation to carry out a project in response to an industrial problem. This project will be carried out under the responsibility of a member of the teaching team (academic or industrial). Carried out throughout the semester, this project aims to put into practice the knowledge/know-how acquired during the Bachelor's and early Master's degree. In addition to the disciplinary skills of chemistry, other relational, organizational and communication skills, intrinsically linked to project management, will also be acquired and will prepare the students for their future professional life.

Example of an industrial problem: evaluation of the oxidative stability of perfumed ingredients in the presence of antioxidants

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

Examples of industrial problems: detection and identification of compounds responsible for a taste defect or "off-flavour" by gas chromatography coupled with olfactometry

Examples of industrial problems: Know and know how to use the essential physico-chemical analysis techniques implemented during the control of a finished product

Hourly volumes* :

            CM : 5h

            TD : 5h

            Practical work : 40h

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Odorant molecules are the raw materials necessary for the elaboration of a perfume. This course provides the necessary fundamentals in this field for all students pursuing their training in perfume and flavor engineering.

Hourly volumes* :

CM : 12h

TP : 8h

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Study the major chemical families of odorant molecules from a chemical and olfactory point of view.

Acquire fundamental knowledge in the field of industrial synthesis and hemisynthesis of odorant molecules, their olfactory characteristics and their applications in Aromatics and/or Perfumery

Hourly volumes* :

CM : 12h

TD : 8h

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This teaching unit is mutualized for the MI students of the Master Chemistry: ICAP P1, ICAP P2, MAT P1, MAT P2, BM (semester S2). The following topics will be covered:

• The 12 Principles of Green Chemistry and the Units of Measurement in Green Chemistry ;
• Synthesis strategies in sustainable chemistry;
• Alternative or eco-compatible solvents for synthesis and extraction;
• Non-conventional activation techniques and applications.

CM : 13

TD : 7 H

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Fragrance formulation

Study of the constraints related to the targeted application (stability, physico-chemical properties, cost, regulations...)

Application

Hourly volumes* :

CM : 12h

TD : 8h

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Work as a work-study student during the academic year in an R&D, analysis or quality control laboratory in the fragrance or flavor-related sectors.

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The following topics will be covered:

- Biobased solvents

- Fuels from biomass

- Antioxidants derived from lignin

- Metal catalysts 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 UE will address in small groups or in a personalized way the pedagogical tools and good practices related to communication and professional insertion, through :

• knowledge, skills, competencies, attitudes and motivations assessments;
• awareness of job search techniques;
• CV and cover letter writing;
• rules of oral and written communication;
• mock job interviews.

Situations directly related to the sectors of activity targeted by the students' courses will be proposed.

TP : 20h

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Evaluation of the aromatic power of the main aromatic ingredients.
Direct and retronasal olfactory comparison.
Influence of the support on the perception.
Formulation of flavourings and applications on food supports with the intervention of a flavourist. Regulatory constraints.

Hourly volumes* :

            CM : 12h

            TD : 8h

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