Remplacer ce texte par votre texte. We arrived in Perpignan, France on 4th april 2023. We were immediately greeted by Mr Christophe Groell and Mrs Chantal Desprats after which we had a pizza party and wine tasting. In the next few days we visited beautiful colliure city, learned basic french language and music, we had cheese tasting and interacted with students and local people.
We celebrated holi, an Indian festival of colours with all the coordinators of different institutes and students. I was so happy to see the enthusiasm french people had towards our culture, all the faces were covered in beautiful colours, and happy smiling faces. It was truly and moment to remember.
I arrived in Broug-en-Bresse with 2 fellow Indian students along with our coordinator Mr. Farid. We had the oppurtinuty to learn about new food products; we made pizza, apple pomace, compote, delicious tomatoes, chicken products etc. We also visited many food industries, more specifically we went to the Comte cheese malking industry located in Poligny and visited La vache qu museum. I came to that french cheese is different form any other cheese because it is made from unpasteurized milk as pasteurization required high temperature and heating destroys nutrients in milk. La vache qu cheese is another popular product in France which is very popular with kids; it is an industrial product which is also called the laughing cow cheese and is sold in more than 15 countries. We also visited a small vinegar and oil producing industry which produces premium products that are sold in france and other countries named Huiles and Vinaigres.
We made many friends and interacted with many students; we had and amazing dinner with the South african students of Bourg en bresse and visited Yvoire village near switzerland and Lyon city with the students and their families. Lyon is a beautiful city with amazing architecture and scenery.

After spending 2 weeks in in Bourg en Bresse we moved to our next destination Saint Genis Laval. In the first week we visited the laboratories which were equipped with high quality instruments like GC MS, HPLC etc. I went to live with families in the first weekend, I was blown away by their warm gentle hosting. I tasted many french dishes onion soup, croissont, pain au chocolat, eclair, monkfish and salmon, we went on a hike to see the countryside. It was an amazing experience . In the next few days we visited many different food industries like Lustucru, apple juice producing institute and a small organic spirulina producing institute. I will always be thankful to head mistress Mrs Galmard and the coordinator Mr. Charles Guilliot for organing 2 day and one night trrip to paris. It was a dream come true.