"The real voyage of discovery is not only in seeing new landscapes but in having new eyes." Marcel Proust
I still remember the excitement after receiving the letter of acceptance for the most awaited internship in France under DEFIAA Program. Since the day, the enthused chappies of Pantnagar were rushing their way through the busy classes and lab schedules arranging all the documentation, flight plans until the D-day arrived. Wishing Goodbye to Devbhoomi (Land of Gods) We were soaring high above the Pink City and the flatlands of the Prairies.
TOUL O USE
We received a warm welcome from Jean sir and since that day "Namaste" was replaced by "Make La Bise". After shedding off our initial nervousness about petty concerns about language barriers and stay, we realized that we are among the best of people and culture. I feel grateful to my institute for giving me this opportunity to meet and make some of my exceptional friends.
"After the rain, there is always the sun"
If you just communicate, you can get by. Goal if you communiquer skillfully, you can work miracles. " Rodez HAS truly-been for me a home away from home. I have met So Many wonderful people here. Each day Brings with it a n ew learning, newer friends and newer thought before adventures .
Now the informational part of the program. Biochemistry, Physical Chemistry, Biotechnology, Microbiology and Gymnasium with BTS ANA-2. Deep within.
The visit to the farm and milking cows and feeding was a new experience for me. Rodez have 3 breeds of milking cows (Montbéliarde, Prim'Holstein, French Brown Swiss) and the milk is used to make the delicious cheese.
Two best things for me in France are cheese and wine. The visit to Roquefort for a microbiology student. How microbes contribute to the flavor of cheese and how different matures contribute to different taste. The great Roquefort cheese was discovered when a youth, eating his lunch of bread and Ewes Milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cellar, he ran to meet her. When he returned a few months later, the mold ( Penicillium roqueforti ) had transformed his cheese into Roquefort ... .And thus the saying "A beautiful girl always saves the day."
Another great adventure of my lifetime was the visit to Marcillac. A beautiful city located close to the river Aveyron . T he variety of the famous grapes used is Mansois, the local name for it is Iron Servadou . I visited a local vineyard and also a famous winery. The whole factory was under the caring hands of 5 skillful people who nurtured the grapes like they would a baby.
Then one fine day, I was given the opportunity to be the professor of the day and to my utmost surprise, I was teaching the intricacies of DNA Isolation and PCR to my beloved French friends/students. We also presented developments of our ongoing projects to the students and engaged them in an enticing discussion. Special thanks to Florent sir for this memorable opportunity which was one of the best thing happening to me on this trip yet.
With each passing day, we have glad to welcome you. The last day before vacations with a great party, beautiful memories of which I am going to cherish throughout my life .... My French days are always ongoing and I am enjoying its every taste ... .Hoping for even more exciting days, Tours and learnings ahead, I am signing off temporary ... will be back with a blog related to my vacations till then Ciao:
We started a new phase of our enlightening journey with BTS ANA 1 after vacations. I was lucky to have met my new friends Elisa , Mailys, Mathilde, Emerick , Gabby and Morgan who are among the best of people I have met in France. Quickly I became a part of their family enjoying many wonderful moments together.
My vacations besides being fun-filled was also refreshingly beneficial for enhancing my learnings. I got wonderful opportunities to visit some of the most advanced laboratories of France where the frontier researches on advanced subjects are being carried out.
1) Aveyro and in Labo – Rodez
An Advanced research lab on food and water safety equipped with state-of--art Genetic Analyser, Mass Array Analyzer, and Illumina Sequencer.
2) RAGT (Plant biotech industry) Druelle
It is Biotechnology and Plant Pathology lab. It was used for the study of GMOs (genetically modified organisms). Currently, they are undertaking a special project to develop good varieties of maize and sunflower by using SNP Markers to reduce pest infestation.The new robotics section of the lab is in progress to make the analysis easier and more accurate. They target on Nitrogen Use Efficiency and Water Use Efficiency.
3) INRA –LIPM Toulouse
I was lucky enough to visit this lab considered as the dream of every microbiologist, the biggest Lab in the Europe and second largest in the world. Currently, researchers are undertaken in following fields viz.
1) Symbiotic Interaction
Rhizobia and Legume
Arbuscular mycorrhizal fungi and Legume
2) Plant-Pathogen Interaction
Tomato & tabacum with Ralstonia solanacearum
Xanthomonas campestris with Arabidopsis thaliana
Sclerotina sclerotiorum with Arabidopsis thaliana
The work they are doing seeks an opportunity of rhizospheric soil engineering to remove the problem of nitrogen scarcity of soil in future.
4) Laboratoire Océanographique Arago CNRS Perpignan
We were near the Mediterranean sea in a lab dedicated to marine biology and oceanography. We learned about cell sorting by Flow Cytometry(FCM) and about the bacteria living in extreme conditions like Antarctic ocean.
5) Milk products processing unit "Bergerie de Lozère"
In this processing unit, we saw the manufacturing of Yoghurt by sheep milk.
Use of Robotic machines in the processing unit and less labour
Clean and hygienic processing of the milk products
6) LXBIO Rodez
It is a medical microbiology lab.here I learned the use of mass spectrometry to detect pathogens in the blood sample
Dawat-e-France/ the Indo-French Gourmet
After these all visits, It was the time for a fusion Indi-French dish. In confession, I state my nervousness here with jitters of cooking a completely new dish having Indie Masala magic and palate of French. With enough brainstorming, action plan and cooperation from students and professors, we decided to go for a cassoulet named “Margret et haricots aux épices”. Finally, we succeeded to make it and present it in front of the students, faculty, and visitors on a very special day.
The visit to Montpellier Supagro Institute set wings to my dreams.With the direction of Madame Cecile, we got an opportunity to meet many scientists in my field of study. They guided us about admission in higher studies in France, documentation, projects and fellowship. We also visited Cirad and Agropolis and had a healthy discussion.The information regarding it is valuable in DEFIAA website.https://defiaa.wordpress.com/studying-in-france/
This internship served to be one of its kind experience and a must-be for every aspiring microbiologist. A perfect blend of enjoyment, thrill and plethora of learning and career opportunities. Looking ahead to meet you all again in Future .
Merci beaucoup France.......à bientôt
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