My name is Valeri Altouma and I am very pleased to announce that I will be studying the microbiology and culture of Cheese and Wine in Cluny, France.
First, I would like to the chance to thank the School of Environmental and Biological Sciences (SEBS) for giving this great, once in a lifetime, opportunity and helping to fund it. You made my dream come true!
Here I am in Paris, one day prior to departing to Cluny. As this is my first time in France, I got to visit some of the touristic and historical places in the city, like Eiffel Tower and Musee Du Louvre. What great and magnificent places to visit! I was stunned by the beauty of these places.
Today, I will be departing to Cluny along with the group, after we meet (super excited to meet everyone!)
I have always loved Cheese and Wine but I have never expected that I will have the chance to study their makings in the most perfect place to do that, Cluny! I am so excited to learn all about the wine and cheesemaking, taste and determine their varieties, study applied microbiology, and learn about the historic and food culture of Cluny under the guidance of Dr. Haggblom and Dr. Healey. I think this course will be an opportunity for me to grow personally and academically.
My biggest concern is the intensity of the class as this will be my first official class as a Rutgers student.
I have taken an Intro to Microbiology course before as well as French 101. I will be practicing French for the next two weeks and hopefully, by then my French will be a little bit better!
For the next two weeks, I will be posting about the different experiences we will be having here in France, Stay Tuned!!