M1 - Flavors and Fragrances (ICAP P2) - APPRENTICESHIP

This course is designed to introduce students to concepts related to pigments, dyes, and adsorbents, focusing on their structures and applications. Emphasis will be placed on applications in the fields of flavors and fragrances (food coloring, perfumery) and cosmetics (hair coloring, powders, toothpaste, etc.). Some sessions are specific to each of the two tracks (P1, Cosmetic Engineering; P2, Flavors and Fragrances) of the Master’s in Chemistry with a specialization in Cosmetic, Flavor, and Fragrance Engineering (ICAP). The course unit consists of lectures and tutorials.

Hourly volumes*:

CM: 10 a.m.

TD: 10 a.m.

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Some fundamental concepts in microbiology will be covered to give students an overview of the diversity of microorganisms. The modes of nutrition and reproduction of bacteria in relation to the physicochemical parameters of the environment will be studied.

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

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

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

On a practical level, the focus will be on ensuring that students know how to handle bacteria and are familiar with microbiological safety protocols. Standard techniques for microbiological testing and assessing the effectiveness of preservatives will be applied to cosmetic products.

Hourly volumes*:

CM: 12:00 p.m.

Practical training: 8 hours

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- Terms and Definitions of Natural Raw Materials (ISO/TC54 Standard “Essential Oils”) 

- Methods for extracting volatile compounds: production of essential oils, extraction of flavor compounds, supercritical CO₂ extraction, the ESAM process, VMHD extraction, headspace extraction techniques, SPME…
- Characterization of volatile compounds: 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: 12:00 p.m.

Practical training: 8 hours

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Course: Study of taste and smell (reception and transmission of signals, encoding of information, psychophysiological significance), basic concepts of sensory analysis.

Practical Work: Learning about reference compounds used in perfumery and aromatherapy. Description, comparison, memorization, determination of recognition thresholds, and application of the concepts of olfactory strength and volatility to the development of fragrance accords.

Hourly volumes*:

CM: 12:00 p.m.

Practical training: 8 hours

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This learning unit covers:

- the fundamentals of colorimetry, which make it possible to define an unambiguous measure of color based on psychophysical experiments.

- the principles and practical use of color measurement instruments (colorimeters and spectrocolorimeters).

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

The theoretical concepts are supplemented by a significant amount of observation and hands-on activities during the lab sessions.

Hourly volumes*:

CM: 12:00 p.m.

Practical training: 8 hours

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Knowledge of gas chromatography and mass spectrometry techniques using electron impact ionization and a 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 the characterization of volatile samples.

Hourly Volumes*:

CM: 3:00 p.m.

TD: 5 hours

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

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

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

Hourly volumes*:

CM: 7 a.m.

TD: 1:00 p.m.

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- Overview of the Major Fragrance Families (SFP Classification)

- Regulations in the fragrance industry.

- Learning how to formulate “standard” bases for perfumery or aromatherapy.

Hourly volumes*:

CM: 10 a.m.

TD: 8:00 a.m.

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The purpose of this course is to teach liquid-phase chromatography and gas-phase chromatography.

Hourly volumes*:

            CM: 3:00 p.m.

            TD: 5 hours

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- International Market for Natural Aromatic Raw Materials, Major Producers
- Major Fragrance Families

- Study of natural aromatic raw materials: chemical and olfactory characteristics
- Testing of essential oils in accordance with AFNOR standards

Hourly volumes*:

CM: 12:00 p.m.

Practical training: 8 hours

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A professional practicum for M1 ICAP student apprentices, who will carry out a project addressing an industrial challenge. This project will be conducted under the supervision of a faculty member or industry mentor. Conducted throughout the semester, this project aims to apply the knowledge and skills acquired during the undergraduate and early Master’s programs. In addition to disciplinary skills in chemistry, students will also develop interpersonal, organizational, and communication skills—which are intrinsically linked to project management—thereby preparing them for their future professional careers.

Example of an industrial challenge: evaluation of the oxidative stability of fragrance ingredients in the presence of antioxidants

Example of an industrial challenge: Allergen analysis in fragrances: Solid-phase microextraction (SPME) of headspace (HS) followed by analysis via gas chromatography coupled with mass spectrometry (GC-MS)

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

Examples of industrial challenges: Understanding and knowing how to use the essential physicochemical analysis techniques employed in the inspection of a finished product

Hourly volumes*:

            CM: 5 hours

            TD: 5 hours

            Practical Training: 40 hours

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

Hourly volumes*:

CM: 12:00 p.m.

Practical training: 8 hours

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Examine the major chemical families of odorant molecules from both a chemical and olfactory perspective.

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

Hourly volumes*:

CM: 12:00 p.m.

TD: 8:00 a.m.

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This course is shared among MI students in the Master’s in Chemistry program: ICAP P1, ICAP P2, MAT P1, MAT P2, and BM (second semester). 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 environmentally friendly solvents for synthesis and extraction;
• Unconventional Activation Techniques and Applications.

CM: 13

TD: 7 H

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Fragrance formulation

Analysis of the constraints associated with the intended application (stability, physicochemical properties, cost, regulations, etc.)

Application

Hourly volumes*:

CM: 12:00 p.m.

TD: 8:00 a.m.

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Work as a work-study student during the academic year in an R&D, analytical, 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 derived from renewable resources

- Examples of industrial applications of enzymatic synthesis

Hourly Volumes*:

CM: 15

TD: 5

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This learning unit will explore, in small groups or through individualized instruction, educational tools and best practices related to communication and career integration, through:

• assessments of knowledge, skills, competencies, interpersonal skills, and motivation;
• raising awareness of job-search techniques;
• CV and cover letter writing;
• rules for oral and written communication;
• mock job interviews.

Practical exercises directly related to the industries targeted by the students’ respective programs will be offered.

TP: 8:00 p.m.

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Evaluation of the aromatic intensity of the main flavor ingredients.
Direct and retronasal olfactory comparison.
Influence of the carrier on perception.
Formulation of flavorings and their application to food carriers with the assistance of a flavorist. Regulatory requirements.

Hourly volumes*:

            CM: 12:00 p.m.

            TD: 8: 00 a.m.

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