The challenge is therefore twofold: to put into practice the critical analysis skills of students who are not always familiar with the agronomic methods of the destination, but also to form a real esprit de corps within the class, and strengthen cohesion. Dialogue with local producers, reflection on the sustainability of foreign systems, and exchanges between students and teachers on the day's discoveries are all enriching exercises for our budding engineers!

Let's take a look at Parma, the study trip for 1st year Agro, Food & Environmental Engineering students.

The atmosphere was relaxed and "a bit of a summer camp", but there were also some student visits! They were lucky enough to visit the Latteria sociale Santo Stefano to discover how authentic Parmiggiano Reggiano cheese is produced: "a huge production, hyper-strict regulations maintained to the letter", all for an exceptional product.

The ambition of this study trip was also to see productions little studied in class, in particular viticulture. On Wednesday afternoon, our group visited a vineyard producing Lambrusco, a typical sparkling red wine:

    "The discovery of an activity rarely seen in class, and a producer passionate about his work. It was really interesting!"

So, this week in a few words?

For Jeanne, the trip was "enriching, fabulous and full of delights". Charlotte, who loved discovering Italian culture: "Ambiance, Dolce Vita, cuisine". Finally, Simon describes "a magnificent city, discoveries and delicious wine".