Fragrance Science Creativity and Innovation Center

Introduction

The Fragrance Science Creativity and Innovation Center is an overarching structure established in 2017 to respond to the need of the Université Côte d’Azur to effectively interact with the Perfume/Flavors/Cosmetics industry in the region. The Creativity Center is conceived based on the model of the UCA Reference Centers but with a more focused approach with respect to major local challenges.

Education

The Fragrance Science Creativity and Innovation Center also has the mission to play a role in fragrance science education and the development of new training programs.

Innovation

Innovation is at the heart of the UCA and its Joint, Excellent, and Dynamic Initiative (JEDI) project funded by the French national Excellence Initiative (IDEX). The UCA’s Innovation program is wide-ranging and ambitious with links with companies in the region (see Innovation).

With new ingredients, processes, and technologies, fragrance science can contribute in many ways to innovation in the areas of flavors, fragrances, cosmetics, and beyond.

The activities of the Creativity and Innovation Center are specifically aimed at the development of new applications in the areas involved in fragrance science which will appear in this section.

Campus APC

 

The Flavors, Perfume, and Cosmetics Professional Campus (APC Campus) is an initiative of the Université Côte d’Azur through the Fragrance Science Creativity and Innovation Center together with the boards of education of Nice and Aix-Marseille and the Regional Council of the Provence Alpes Côte d’Azur region.

The professional campuses in France unite institutions of secondary and higher education around an outstanding, economically important industry to develop training programs by companies, especially emphasizing professional education.

The various goals of these professional campuses are to:

  • offer training at all skill levels to respond to the needs of industry;
  • establish of innovative training programs reacting to developments in industries and their markets;
  • have effective continuous education programs creating links between skills and which are planned in concert with companies to develop work-study and apprenticeship opportunities;
  • strengthen the region’s offerings in research, education, and innovation in the particular field;
  • increase the appeal of the region in the field to attract talent. 

ERINI

The European Research Institute on Natural Ingredients (ERINI) is a public-private, collaborative R&D platform created by the Université Nice Sophia Antipolis; the French National Center for Scientific Research (CNRS); the PRODAROM professional trade organization for perfumery; and the Perfumes, Aromas, Scents, and Flavors (PASS) Competitiveness Cluster.

ERINI’s activities involve the chemical analysis of complex natural mixtures used in perfumery. As part of its work, ERINI may be called on to perform expert analyses of pesticide residues in natural ingredients, investigations of allergens in various matrices, and metabolomic analyses.

The Fragrance Science Creativity and Innovation Center works hand in hand with ERINI through its investment in the platform’s scientific board as well as its participation in several, current projects.

For more information: www.erini-institute.com

Employment

This section has job offers in the sector.

Contact

Fragrance Science Creativity and Innovation Center

Director: Sylvain Antoniotti

sylvain.antoniotti@univ-cotedazur.fr

+33 (0)626-707-655

 

Strategic council

Serge Antonczak, Professor, Coordinator of the Flavors, Perfume, Synthesis, and Modeling research group at the Nice Institute of Chemistry.

Sylvain Antoniotti, CNRS Research Director, head of the Green and Sustainable Chemistry research group, and Director of the Fragrance Science Creativity and Innovation Center.

Marc Barret, Innovation Executive Program Director, Université Cote d'Azur

Thierry Benmussa, Director Strategic Affairs, Université Nice Sophia Antipolis, Chief of Staff of the President of the Université Côte d'Azur.

Audrey Courbier, CEO Making Of.

Xavier Fernandez, Professor, head of the Metabolomics and Promotion of Plant Biodiversity research group, Director of the Formulation, Analysis, and Quality (FOQUAL) master’s program.