M2 - Flavors and Fragrances (ICAP P2)

A design of experimentsis an ordered sequence of tests in 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 data, and all the data produced during an experiment must be analyzed using rigorous methods to validate or invalidate the hypothesis. This experimental approach allows new knowledge to be acquired by confirming a model in a cost-effective manner (using as few tests as possible, for example).

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

Hourly volumes:

            CM: 3 p.m.

            Practical work: 5 hours

See the full page

This teaching unit presents the aroma compounds of 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. Non-enzymatic thermal degradation processes will be covered in particular.

Hourly volumes:

            CM: 9 a.m.

            Field: 10 a.m.

See the full page

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

Hourly volumes:

            CM: 12 p.m.

            Practical work: 10 hours

See the full page

Design and develop a fragrance composition associated with a work of art (painting, sculpture, photograph, etc.).
Adapt this composition to different application media for the purposes of diffusion, presentation, and promotion.

Hourly volumes:

CM: 6 hours

Practical work: 2 p.m.

See the full page

Provide students with the theoretical understanding of inferential statistics necessary for the statistical analysis of data from sensory tests. General issue: extract interpretable patterns from sensory measurements in order to make the right decisions.

The lessons will cover the requirements of each course, using relevant examples and applications.

Hourly volumes*:

            CM: 10 AM

            Practical work: 10 hours

See the full page

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

Hourly volumes:

            CM: 8 hours

            Practical work: 12 hours

See the full page

SPE and SPME extraction 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 hours

Practical work: 2 p.m.

See the full page

This course provides an introduction to the regulations governing flavors and fragrances. Labor law issues will also be addressed.

Hourly volumes*:

            CM: 8 p.m.

See the full page

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

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

See the full page

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 has a further impact on the evolution of food processing methods. This course provides students with knowledge about the different types of food additives currently available in the food industry.

Hourly volumes*:

            CM: 2 p.m.

            Practical work: 6 hours

See the full page

The most common sensory tests are described and applied to different matrices (comparative, descriptive, hedonic testing). 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 development of protocols highlights the critical points in carrying out the analyses. The interpretation of test results is addressed during practical work.

Hourly volumes*:

            CM: 8 a.m.

            Practical work: 12 hours

See the full page

Demonstrate the value of biotechnology in obtaining natural flavors. Promoting plants.

Hourly volumes:

            CM: 8 hours

            Practical work: 12 hours

See the full page

This teaching unit covers several areas:

• The lessons will show that chemistry opens up a variety of careers in the cosmetics industry, not just in formulation.

• Know how to reflect on the scientific method in order to avoid errors in judgment and know how to apply scientific thinking to any information. Teaching will be based on concrete examples related to cosmetics (difference between risk and danger, reflection on various applications/consumer information, etc.).

• A simulation exercise allows students to work on concrete marketing projects, from market research to the formalization of a marketing concept in cosmetics.

Hourly volumes:

            CM: 12

            TD: 8

See the full page

See the full page

Intervention by an aromatherapist for the following apprenticeships:

1- Basics for formulating a savory flavor (meat).

2- Basics for formulating chocolate and coffee flavors

3- Bases for the formulation of fruit flavors

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

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

See the full page

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 carried out in France or abroad.

See the full page

Formulate a tropical fruit flavor based on a reference: fresh fruit, fruit juice, candy, etc.
Reformulate/measure this flavor for adaptation to selected applications (yogurt, ganache, etc.) in compliance with current regulations.

Hourly volumes:

CM: 6 hours

Practical work: 2 p.m.

See the full page

Supervised project. Working in groups, students will use the specific knowledge acquired during the first three semesters of the master's program to carry out a project, from its design to its completion.

See the full page