OUTPUT LEVEL
Postgraduate Professional Certification
RNCP 35462
TRAINING DURATION
12 months: 6 months of classes and 6 months of an internship or professional project
AREAS OF ACTIVITY
Food and beverage, cosmetics, perfumery, pharmaceuticals, and chemicals.
Fragrance Expertise: Formulation & Applications
Over the past 50 years, ISIPCA—a school of the Paris-Ile-de-France Chamber of Commerce and Industry (CCI) and a member of the COMUE Université Paris Seine—has become the leading national and international school in the fragrance, cosmetics, and food aromatics industries.
The school’s reputation has been built on five key strengths:
• expertise in work-study programs,
• state-of-the-art technical teaching facilities fully tailored to the curriculum,
• a solid, innovative, and recognized pedagogical approach,
• a unique network of partners in France and internationally,
• a substantial, global alumni network (more than 6,000 alumni); since 2019, ISIPCA, in partnership with Université Côte d’Azur, has offered a science program taught in English on the Versailles and Grasse campuses.
The program consists of six months of coursework at both campuses, followed by a six-month internship or professional project. Upon completion of the program, ISIPCA awards a postgraduate professional certification titled “Manager in the Process of Development and Creation of Fragrance, Cosmetic, and Food Flavor Products.”
Develop an up-to-date understanding of global fragrance markets, key players, and consumer trends
Gain expertise in olfaction, raw materials, and fragrance composition
Understanding the Fragrance Formulation Process
Enforce safety regulations and implement quality processes
Develop your skills at a company through an internship or a 6-month internship
100% in English
Fragrances, Aromatic Cosmetics, Food R&D
Science-focused Master’s degree (5 years of post-secondary education in science) Required English proficiency: TOEFL iBT ≥ 85 • IELTS ≥ 6.5 • TOEIC ≥ 850 Strong interest in fragrance formulation and its applications.
