French-Armenian summer school bridges biology and agrosciences

Participants had the opportunity to develop laboratory work skills, explore modern approaches to the physical chemistry of food and biophysics, and deepen their knowledge of the physicochemical processes underlying the production of chocolate, bread, and milk. The course also focused on developing communication, teamwork, and intercultural interaction skills.

As part of the summer school, lectures were delivered by French scientist Ali Assifaoui, Professor at the Food Science Laboratory of the University of Burgundy. 

Professor Assifaoui presented students with the physicochemical foundations of bread production, emphasizing that success in food technologies requires an in-depth understanding of the role of each ingredient and its interactions. According to him, such knowledge paves the way for innovation, including the development of gluten substitutes and the improvement of production processes. 

The French scientist also noted that this was his second visit to Armenia and said he was once again deeply impressed by the hospitality of the people, the culture, and the atmosphere of professional collaboration. He particularly highlighted the importance of joint scientific work with Armenian colleagues.

According to Anna Poladyan, Head of the Chair of Biochemistry, Microbiology and Biotechnology at the YSU Faculty of Biology, the faculty has been cooperating with Institut Agro Dijon for nearly a decade. Within the framework of that cooperation, joint master's and research programs, as well as doctoral and grant initiatives, have been implemented.

Poladyan noted that participants in the summer school were selected through a competitive process. From among numerous applicants, 12 students from the "Biology" and "Biochemistry and Biotechnology" educational programs at Yerevan State University were selected. She also stressed the importance of cooperation with the Armenian National Agrarian University, noting that the program's practical component was conducted primarily in the university's laboratories. Participants carried out practical work in various settings, studying the physicochemical characteristics of bread, milk, and chocolate. 

In her assessment, the program is also significant for strengthening interuniversity ties, as students from both Yerevan State University and the Armenian National Agrarian University worked in the same teams. This cooperation may serve as a foundation for future joint projects and professional networks.

Program participant Mari Gasparyan, a third-year student at the YSU Faculty of Biology, said students were divided into groups and carried out various practical assignments, studying the stages of bread production, the physicochemical properties of dough, and the effects of water content and gluten. According to her, such programs allow future biologists to explore new professional fields and work with specialists possessing international experience.

Zhora Gyulumyan, a second-year student in the Chair of Food Products at the Armenian National Agrarian University, said the courses were particularly valuable for their practical orientation and the experience shared by French specialists. He emphasized that he plans to specialize in milk technology in the future and that the summer school provided an important opportunity to deepen his knowledge in the field.

The summer school was organized with financial support from the Embassy of France in Armenia. The program was implemented under the coordination of Institut Agro Dijon in cooperation with Yerevan State University and the Armenian National Agrarian University.

At the conclusion of the summer school, participants were awarded certificates by the Embassy of France in Armenia.