Master Chimie — Arômes - Parfums (ICAP P2)

Tuition fees for Master Chimie — Arômes - Parfums (ICAP P2) are 250 EUR per year.

Chemistry studies the properties and behavior of molecules, and a flavors and fragrances specialization focuses that knowledge on the compounds responsible for taste and scent in food, cosmetics, and consumer products. Common subjects include organic chemistry, the synthesis and extraction of aroma compounds, sensory analysis, and the industrial processes used in perfumery and flavor production. The Master Chimie — Aromes - Parfums (ICAP P2) at Universite de Montpellier, based in Montpellier, France, is a two-year master's degree taught in French, with an expected September start and yearly tuition of 250 EUR. Students in this specialization typically learn how natural and synthetic aroma molecules are identified, produced, and combined to create flavor and fragrance products, along with the analytical chemistry techniques used to characterize these compounds, such as chromatography and spectroscopy. Sensory evaluation methods are often included as well, since assessing how a fragrance or flavor is perceived is a core part of product development in this field. Coursework may also address regulatory and safety standards specific to the flavor and fragrance industry, along with the practical constraints of formulating products that remain stable and consistent at commercial scale. Laboratory training gives students hands-on experience with synthesis, extraction, and analysis techniques used throughout the sector. Graduates generally move into research, development, or quality roles within perfumery houses, flavor companies, and the broader cosmetics and food industries. Others apply the training in related chemical industries requiring expertise in organic synthesis and sensory-linked product development. The specialization suits students interested in the chemistry behind scent and taste.