Training structure
Faculty of Science
Program
Molecules with high aromatic potential
2 creditsExperimental design
2 creditsFood industry technology
2 creditsAdaptation of perfume compositions
2 creditsEvaluations and statistics applied to sensory analysis
2 creditsExtraction methods
2 creditsSeparation methods
2 creditsLegislation
2 creditsFunctional perfumery
2 creditsAdditives - encapsulation
2 creditsSensory analysis
2 creditsBiotechnological processes 2
2 creditsAdvanced English
2 creditsBasics of flavour formulation
2 creditsCompany strategies
2 credits
Internship
22 creditsFlavor reformulation
2 creditsAlternating professional projects
6 credits
Molecules with high aromatic potential
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Experimental design
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Food industry technology
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Adaptation of perfume compositions
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Evaluations and statistics applied to sensory analysis
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Extraction methods
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
This course aims to teach the extraction methods used in the field of flavors and fragrances
Hourly volumes* :
CM : 8h
TP : 12h
Separation methods
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Legislation
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Functional perfumery
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Additives - encapsulation
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Sensory analysis
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Biotechnological processes 2
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
To show the interest of biotechnology in obtaining natural flavors. Valorization of plants.
Hourly volumes* :
CM : 8h
TP : 12h
Basics of flavour formulation
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Company strategies
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Internship
Level of study
BAC +5
ECTS
22 credits
Component
Faculty of Science
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.
Flavor reformulation
Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
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
Alternating professional projects
ECTS
6 credits
Component
Faculty of Science
Admission
How to register
Applications are made on the following platforms:
- French & European students, the student must submit his application via the e-candidat application: https: //candidature.umontpellier.fr/candidature
- International students from outside the EU: follow the "Studies in France" procedure: https: //pastel.diplomatie.gouv.fr/etudesenfrance/dyn/public/authentification/login.html