M2 - Flavors and fragrances (ICAP P2)

An experimental design is the ordered sequence of trials of an experiment whose purpose is to test the validity of a hypothesis by reproducing a phenomenon and varying one or more parameters. Each test produces a data and all the data produced during an experiment must be analyzed by rigorous methods to validate or not the hypothesis. This experimental approach makes it possible to acquire new knowledge by confirming a model with a good economy of means (the smallest possible number of tests, for example).

Starting from a simple problem, the module develops methodological and statistical tools that allow to support more and more complex hypotheses in the most optimal way possible. The implementation of these methodologies is done via the statistical language R.

Hourly volumes* :

            CM : 15h

            Practical work : 5h

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This teaching unit presents the aroma compounds of tropical and subtropical fruits as well as the specific stabilization and transformation technologies of this sector. The impact of these processes will be studied in detail. In particular, non-enzymatic thermal degradation processes will be addressed.

Hourly volumes* :

            CM : 9h

            Field : 10h

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Chemical synthesis and olfactory characteristics of molecules with high aromatic potential: heterocycles, musks, sulfur compounds. Study of alternative synthesis methods.

Hourly volumes* :

            CM : 12h

            TP : 10h

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To conceive and develop a perfuming composition associated with a work of art (painting, sculpture, photo...).
To adapt this composition to various supports of application for purposes of diffusion, presentation and valorization.

Hourly volumes* :

CM : 6h

TP : 14h

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To provide students with the theoretical understanding of inferential statistics necessary for the statistical analysis of data from sensory tests. General problem: extract interpretable regularities from sensory measurements to make the right decisions.

The lessons will cover the needs of each pathway, through examples and applications adapted to each.

Hourly volumes* :

            CM : 10 H

            PRACTICAL TRAINING : 10H

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This course aims to teach the extraction methods used in the field of flavors and fragrances

Hourly volumes* :

            CM : 8h

            TP : 12h

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Extraction by SPE and SPME and analysis of compounds used in the field of flavors and fragrances by gas or liquid chromatography coupled or not with mass spectrometry.

Hourly volumes* :

CM : 8h

TP : 14h

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This course allows students to become familiar with the regulations in force in the fields of flavors and fragrances. Aspects related to labor law will also be covered.

Hourly volumes* :

            CM : 20h

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Intervention of a perfumer to work on the formulation from the chromatographic and olfactometric analysis of a given composition, the adaptation of the formula according to the targeted application (alcoholic, cosmetic, detergent...), and the test of the composition in the finished product (stability, hedonic tests).

Hourly volumes* :

CM : 12h

TP : 8h

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Food additives play an increasingly important role in today's food processing industries. In addition, the development of new technologies in the field of food additives is further impacting the evolution of food processing methods. This course provides students with knowledge of the different types of food additives currently available in the food processing industry.

Hourly volumes* :

            CM : 14h

            TP : 6h

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The most common sensory tests are described and applied to different matrices (comparative, descriptive, hedonic). The approach used in sensory analysis is examined, focusing on the choice of tests appropriate to the type of results expected and the material conditions of the study. The elaboration of protocols highlights the critical points in the realization of the analyses. The interpretation of the test results is discussed during the practical exercises.

Hourly volumes* :

            CM : 8h

            TP : 12h

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To show the interest of biotechnology in obtaining natural flavors. Valorization of plants.

Hourly volumes* :

            CM : 8h

            TP : 12h

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This teaching unit has several components:

• The lessons will show that chemistry opens up to various professions in the field of cosmetics, and not only to formulation.

• To know how to bring a reflection on the scientific method in order to avoid errors of judgment and to know how to bring a scientific reflection in front of any information. The teaching will be based on concrete examples related to cosmetics (difference between risk and danger, reflection on various applications/consumer information, etc.)

• The course is based on concrete marketing projects, from market research to the formalization of a marketing concept in cosmetics.

Hourly volumes* :

            CM : 12

            TD : 8

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Intervention of a flavourist for the following apprenticeships:

1- Bases for the formulation of a salty aroma (meat).

2- Bases for the formulation of a chocolate and coffee flavouring

3- Bases for the formulation of fruit flavors

4- Preparation for the flavour formulation project (see module HAC011C): study of the different raw materials to be used, constraints of use (legislation), applications in different environments

Hourly volumes* :

CM : 12h

TP : 8h

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Work for 5 to 6 months in an R&D, analysis or quality control laboratory in sectors related to perfumes or flavors. The internship can be done in France or abroad.

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Formulate a tropical fruit flavor from a reference: fresh fruit, fruit juice, candy ....
Reformulate/dose this flavor for its adaptation to selected applications (yogurt, ganache...) in compliance with the regulations in force.

Hourly volumes* :

CM : 6h

TP : 14h

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Tutored project. The students, in groups, will use the specific knowledge acquired during the first 3 semesters of the master's degree to carry out a project, from its conception to its realization.

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