Technical and Scientific
Msc in Flavouring Expertise Formulation & Applications
Master Degree
English-taught Postgraduate Program
application
Application dates
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
- Download and fill out the motivation file
- Completed application form and required documents must be sent through our online platform.
- Online individual motivation Interview
- Guidelines to obtain your visa
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
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.
Programme Brochure
Updated on November 30, 2021.