Faculty of Science says “Au Revoir” to their French students

 
It was sad for the Faculty of Science to say goodbye to 11 French students who recently spent 10 weeks in the faculty as part of the two memoranda of understanding between TUT and French universities UPEC/IUT (Universite Paris Est Creteil) and the University of Reunion Sud (Le Tampon /IUT Saint Pierre).

Professor Thierry Regnier from the Department of Biotechnology and Food Technology, and host of the students whilst in South Africa, indicated that having these (French) students at the University was such an honour since they shared their experiences and different point of views with the students.

“The 11 students, three from the Reunion Island and eight from Paris, completed their internships as a requirement to obtain their degrees at the end of June. Furthermore, the students from Reunion Island, Michael Rakotobe, and Marine Baujeu are doing their projects under the supervision of Prof Rob McCrindle, Department of Chemistry, and myself; while Hyathouni Ismaila is currently doing her project with Prof Sandra Combrinck from the Department of Pharmaceutical Sciences,” says Prof Regnier.

“The students from Paris are currently working on several projects, ranging from chemistry to food development. Lauren Gnigla is working with Dr Wilma Augustyn in the Department of Chemistry on different honeys. Two students, Kimberley Zamor and Maylis Lavault, are doing their project at the Department of Water and Environmental Sciences under the supervision of Prof Maggie Momba; and the other five students, namely Carole Berrard, Emeline Alzetta, Lucile de Sousa, Lauren Ribaud and Melissa Mbundani, are undertaking their projects in the field of Food Sciences under my supervision. These five students are currently using South African underutilised fruits or the use of nanoparticles (on citrus) for the development of new food products. Some of the projects involve the making of cereal bars using Lowveld chestnut, vinegar from Marula pulp, fruit infusion using Syzygium and sorbet from Jaboticaba fruits,” he adds.

Mario Smit (published on 2016-06-23)