M2 - Flavors and Fragrances (ICAP P2)

A design of experimentsis the ordered sequence of trials in an experiment whose purpose is to test the validity of a hypothesis by reproducing a phenomenon and varying one or more parameters. Each trial yields data, and all the data generated during an experiment must be analyzed using rigorous methods to determine whether or not the hypothesis is valid. This experimental approach allows us to gain new knowledge by validating a model in a cost-effective manner (using the fewest possible trials, for example).

Starting with a simple problem, this module develops the methodological and statistical tools needed to validate increasingly complex hypotheses in the most optimal way possible. These methodologies are implemented using the R statistical language.

Hourly volumes*:

            CM: 3:00 p.m.

            Practical work: 5 hours

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This course unit introduces the flavor compounds found in tropical and subtropical fruits, as well as the stabilization and processing technologies specific to this sector. The impact of these processes will be studied in detail. In particular, non-enzymatic thermal degradation processes will be covered.

Hourly volumes*:

            CM: 9 a.m.

            Field: 10 hours

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

Hourly volumes*:

            CM: 12:00 p.m.

            Practical Training: 10:00 a.m.

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Design and develop a fragrance composition inspired by a work of art (painting, sculpture, photograph, etc.).
Adapt this composition for use on various media for the purposes of diffusion, presentation, and promotion.

Hourly volumes*:

CM: 6 a.m.

Practical Training: 2:00 p.m.

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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 research question: to extract interpretable patterns from sensory measurements in order to make sound decisions.

The lessons will address the needs of each program track through relevant examples and applications.

Hourly Volumes*:

            CM: 10:00 a.m.

            Practical Training: 10:00 a.m.

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The purpose of this course is to teach the extraction methods used in the field of flavors and fragrances

Hourly volumes*:

            CM: 8 a.m.

            Practical Training: 12:00 p.m.

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Extraction using SPE and SPME, and analysis of compounds used in the flavor and fragrance industry by gas or liquid chromatography, with or without mass spectrometry.

Hourly volumes*:

CM: 8 a.m.

Practical Training: 2:00 p.m.

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This course provides an introduction to the regulations in effect in the fields of flavors and fragrances. Labor law issues will also be covered.

Hourly Volumes*:

            CM: 8:00 p.m.

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A perfumer’s role involves developing the formulation based on the chromatographic and olfactometric analysis of a given composition, adapting the formula to the intended application (alcohol-based, cosmetic, detergent, etc.), and testing the composition in the finished product (stability, hedonic tests).

Hourly volumes*:

CM: 12:00 p.m.

Practical training: 8 hours

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Food additives are playing 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 influencing the evolution of food processing methods. This course provides students with knowledge about the various types of food additives currently available in the food industry.

Hourly Volumes*:

            CM: 2:00 p.m.

            Practical training: 6 hours

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The most common sensory tests are described and applied to various matrices (comparative, descriptive, and hedonic tests). The approach used in sensory analysis is examined, with a focus on selecting tests appropriate for the type of results expected and the practical conditions of the study. The development of protocols highlights the critical points in conducting the analyses. The interpretation of test results is addressed during the lab sessions.

Hourly Volumes*:

            CM: 8 a.m.

            Practical Training: 12:00 p.m.

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Demonstrate the value of biotechnology in producing natural flavors. Utilization of plants.

Hourly volumes*:

            CM: 8 a.m.

            Practical Training: 12:00 p.m.

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This course covers several topics:

• The courses will demonstrate that chemistry opens the door to a variety of careers in the cosmetics industry—not just product formulation.

• Be able to reflect on the scientific method in order to avoid errors in judgment and be able to apply scientific thinking when evaluating any information. The course will draw on concrete examples related to cosmetics (the difference between risk and hazard, analysis of various applications and consumer information, etc.).

• A real-world scenario allows students to work on concrete marketing projects, from market research to the development of a marketing concept for cosmetics.

Hourly volumes*:

            CM: 12

            TD: 8

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A flavor specialist will provide guidance for the following courses:

1- Basics for Formulating a Savory Flavor (Meat).

2- Basics of Formulating a Chocolate Flavoring and a Coffee Flavoring

3- Bases for the Formulation of Fruit Flavors

4- Preparation for the flavor formulation project (see module HAC011C): study of the various raw materials to be used, usage restrictions (legislation), and applications in different environments

Hourly volumes*:

CM: 12:00 p.m.

Practical training: 8 hours

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Work for 5 to 6 months in an R&D, analytical, or quality control laboratory in industries related to fragrances or flavors. The internship may take place in France or abroad.

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Formulate a tropical fruit flavor based on a reference: fresh fruit, fruit juice, candy, etc.
Reformulate and adjust the dosage of this flavor to suit specific applications (yogurt, ganache, etc.) in compliance with current regulations.

Hourly volumes*:

CM: 6 a.m.

Practical Training: 2:00 p.m.

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Supervised Project. Working in groups, students will apply the specialized knowledge they have acquired during the first three semesters of the master’s program to carry out a project from conception to completion.

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