M. Jeremie Topin

My teaching activities cover a broad range of topics in chemistry, molecular sciences, and chemical senses, from the first year of the Bachelor’s program to the second year of the Master’s program. Within the general Chemistry curriculum, I teach atomic structure, chemical bonding, molecular modeling, chemical senses, flavor and fragrance science, and olfaction science through lectures, tutorials, and practical lab sessions. These courses aim to provide students with both fundamental knowledge and applied skills, linking molecular-level concepts to biological and sensory phenomena.

eyond lectures and practical sessions, I supervise group projects and internship defenses. These projects place students in industry-like conditions, requiring them to respond to real company briefs and integrate chemistry, formulation, regulatory aspects, and marketing. Examples include the development of a home fragrance for Hotel Le Negresco in Nice and the creation of the olfactory signature of Université Côte d’Azur. I also provide online instruction in Scientific English.

My pedagogical approach emphasizes active learning, interdisciplinarity, and student autonomy. I use digital tools such as Moodle for self-paced learning and multiple-choice quizzes, as well as Wooclap during lectures and lab sessions to promote interaction, collect anonymous responses, and adapt the teaching in real time to students’ needs. Overall, my teaching aims to connect fundamental molecular concepts with real-world applications in chemistry, biology, olfaction, taste, and the flavor and fragrance industry.

TD L1 Chimie : Structure atomique et liaison chimique 

Travaux dirigés et travaux pratiques sur les concepts atomistiques.

Introduction à la structure atomique, aux liaisons chimiques et aux interactions moléculaires.

Accent mis sur l’autonomie des étudiants à travers la participation orale, le travail au tableau et des exemples concrets.

CM L2 Chimie : Sens Chimique

Cours magistraux et travaux pratiques introduisant le goût et l’olfaction.

Approche interdisciplinaire combinant chimie, biologie, physiologie et analyse sensorielle.

Travaux pratiques portant sur l’évaluation sensorielle, les tests à choix forcé et l’analyse critique d’articles scientifiques.

CM M1 Chimie : Arômes et Parfums

Cours et travaux dirigés consacrés aux bases moléculaires de la reconnaissance olfactive et gustative.

Étude des molécules odorantes et sapides, de leurs propriétés et de leur perception.

Exercices d’analyse sensorielle et questionnaires d’auto-évaluation sur Moodle.

CM M1 MSc Management of the Flavor & Fragrance Industry: Anatomy of the Chemical Senses

Lectures introducing the biological and anatomical bases of taste and smell.

Overview of sensory organs, cellular mechanisms, and physiological processes involved in perception.

CM M1 MSc Management of the Flavor & Fragrance Industry: Physico-chemical Properties of Olfactory and Gustatory Molecules

Lectures on the molecular properties governing odor and taste perception.

Covers volatility, solubility, polarity, molecular structure, and structure–activity relationships.

CM M2 MSc Management of the Flavor & Fragrance Industry: Olfactory and Gustatory Receptor Function

Lectures and lab sessions on receptor biology and molecular recognition.

Focus on olfactory and taste receptors, ligand binding, receptor activation, and molecular mechanisms of perception.