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Technical and Scientific

Msc in Flavouring Expertise Formulation & Applications

Master Degree

English-taught Postgraduate Program

Duration
  • 1 year

  • venue
    arrangement
  • Internship
  • cost
  • €10,250 for 1 year
  • application

    Application dates

    Start: January 2022
    End: February 26th (First Campaing) / May 12th (Second campaign)

    Entry level :

    Master Degree

    Admission requirements

    Dates of selections

    First campaign:

    • March (closing of registration: February 26th)

    Second campaign (according to the seats available):

    • June (Closing of registration: May 12th)

    Pre-requisites / Admission Requirements

    • Graduate level: Master’s Degree in a scientific field (Chemistry, Chemical Engineering, Biochemistry, Food technology, Food Science)
    • Professional experience in Flavors or Food technology is not required but recommended.
    • Fluent in English : English proficiency test scores required for non-native speakers (IELTS: 6.5 or TOEFL iBT: 85 or TOEIC: 850)

    Target audience

    Full-time : Any candidat meeting the prerequisites and with a strong interest in Flavors Formulation & Food applications

    Date of training

    September 26, 2022 to November 30, 2023

    How to apply

    Admission process

    Referencing of the course

    • Titre RNCP 26943 : Manager des process de création et de développement des produits Parfum, Cosmétique et Arômes alimentaires
    • RNCP 26943 - level 7

    Financing methods & ELIGIBILITY PROVISIONS

    Full-Time

    • Registration fees: 200€
    • The registration fees are non-refundable and must be paid online when submitting you application.
    • 30% of 10 250€ to be paid upon acceptation
    • Tuition fees: 10 250€ for 1 years
    • 200 € for application handling fees (mandatory and non-refundable). Payable online. Click below to submit your payment.

    Process online for application payment

      Program

      Objectives

      Learning goals

      • Develop a current knowledge of global flavouring products markets, key players and consumer trends
      • Develop olfaction and taste skills
      • Acquire an expertise in olfaction or tasting, ingredients and raw materials, flavor composition
      • Understand and master flavors formulation process
      • Uphold safety regulation and execute quality processes
      • Develop your know-how in a company thanks to a 6-month internship/work placement

      Content

      1-year training at ISIPCA, Versailles,

      France: 450 hours of teaching

      Courses - Hours (%) - ECTS

      • Olfaction/Gustation - 25% - 9 ECTS
      • Food flavoring (Flavouring Formulation for sweet or salty products, Food application) - 30% - 13 ECTS
      • Sciences (Advanced Chemistry, Food technology, Sensorial Analysis) - 20% - 9 ECTS
      • Product Safety evaluation (Regulation, Quality management, Hygiene and Food safety) - 15% - 9 ECTS
      • Food Flavouring project development - 10% - 5 ECTS

      Professional

      • PROFESSIONAL LECTURES - 20 hours
      • Professional internship/work placement - 5 to 6 months - 15 ECTS

       

      Teaching methods

      • Oct - Nov 15: 2-months remotely courses
      • Nov 15 - Feb 15: Online and face-to-face courses, pratical works in the laboratory, team work and oral presentations at ISIPCA
      • March - Oct : 4 to 6 months Fragrance worldwide internship
      • Full-time : Teaching is provided face-to-face and remotely.
      • The program is taught in English.
      • Professional period : 5 to 6-month internship or work placement worldwide (between March 2023 to September 2023)

       

      Teaching Resources

      • Specific Laboratoires dedicated to formulation of flavors and food applications, sensory analysis and analytical chemistry
      • Resource center specializing in perfumery, cosmetics and favlors, databases on ingredients
      • Computer room, Blackboard for online courses, specialized MOOCs.

       

      Assessment method

      • Exams
      • Oral presentation
      • Practical work
      • Group project presentation
      • Oral internship presentation

      Contacts

      Colette CAZIER
      Administrative and teaching assistante
      Sylvie TOULGOAT
      Academic Manager

      Additional information

      Accessibility 

      As part of its Equity and Inclusion policy, and in accordance with the provisions of Law n°2005-102 of 11 February 2005 for the equal rights and opportunities, participation and citizenship of people with disabilities, ISIPCA is committed to respecting accessibility standards for people with disabilities and to proposing adapted accommodation for training courses.

      More informations

       

      Programme Brochure

      Programme Application Guide

       

      Updated on November 30, 2021.