M2 - Flavors & Fragrances (ICAP P2)

A design of experiments is the ordered sequence of trials in an experiment, the aim of which is to test the validity of a hypothesis by reproducing a phenomenon and varying one or more parameters. Each trial 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 makes it possible to acquire new knowledge by confirming a model with a good economy of means (the lowest possible number of trials, for example).

Starting with a simple problem, the module develops the methodological and statistical tools needed to support increasingly complex hypotheses as optimally as possible. These methodologies are implemented using the R statistical language.

Hourly volumes* :

            CM: 15h

            Practical: 5h

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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. In particular, non-enzymatic thermal degradation processes will be addressed.

Hourly volumes* :

            CM: 9h

            Field: 10 a.m.

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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

            Practical: 10h

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Design and develop a fragrance composition associated with a work of art (painting, sculpture, photo...).
Adapt this composition to different application media for distribution, presentation and enhancement purposes.

Hourly volumes* :

CM: 6h

Practical work: 14h

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Provide students with the theoretical understanding of inferential statistics needed for the statistical analysis of sensory test data. General problem: extract interpretable regularities from sensory measurements in order to make the right decisions.

The lessons will cover the needs of each pathway, using appropriate examples and applications.

Hourly volumes* :

            CM: 10 H

            PRACTICAL WORK: 10H

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

Hourly volumes* :

            CM: 8h

            Practical work: 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 with or without mass spectrometry.

Hourly volumes* :

CM: 8h

Practical work: 14h

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This course is designed to familiarize students with the regulations in force in the flavors and fragrances sector. Aspects of labor law will also be covered.

Hourly volumes* :

            CM: 20h

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Intervention of 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: 12h

Practical work: 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 has a further impact on 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

            Practical work: 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. Protocols are drawn up, highlighting the critical points in carrying out analyses. Interpretation of test results is covered in practical exercises.

Hourly volumes* :

            CM: 8h

            Practical work: 12h

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Demonstrate the value of biotechnology in obtaining natural flavors. Adding value to plants.

Hourly volumes* :

            CM: 8h

            Practical work: 12h

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This teaching unit covers several areas:

• The lessons will show that chemistry opens the door to a wide range of professions in the cosmetics industry, not just formulation.

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

• A real-life situation allows us to work on concrete marketing projects, from market research to the formalization of a cosmetics marketing concept.

Hourly volumes* :

            CM : 12

            TD : 8

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Involvement of a flavourist for the following apprenticeships:

1- Bases for the formulation of a savory flavor (meat).

2- Bases for chocolate and coffee flavour formulation

3- Bases for fruit flavor formulation

4- Preparing a flavor formulation project (see module HAC011C): study of the different raw materials to be used, constraints on use (legislation), applications in different environments, etc.

Hourly volumes* :

CM: 12h

Practical work: 8h

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Work for 5 to 6 months in an R&D, analysis or quality control laboratory in a fragrance or flavor-related industry. The internship can be carried out 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 to adapt it to selected applications (yogurt, ganache...) in compliance with current regulations.

Hourly volumes* :

CM: 6h

Practical work: 14h

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Tutored project. Students work in groups to apply the specific knowledge they have acquired over the first 3 semesters of the Master's program to complete a project, from conception to completion.

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