From a Symbol of French Culture to Academic Cooperation: A Lecture by Professor Benoît Van der Rest as a New Step in Collaboration between NUBiP and INP-AgroToulouse

In April 2025, the Erasmus program visit to INP-AgroToulouse was successfully completed by the Vice-Dean for International Affairs of Agrobiological faculty, Dr. Olha Kravchenko. A logical continuation of this partnership became an online lecture delivered by Professor Benoît Van der Rest, Head of the International Relations Office at INP-AgroToulouse. The lecture, titled "From Millstone to French Baguette: The History of Bread Formulation," was open not only to students and staff of the Faculty of Agrobiology but also to anyone interested in learning more about France's agrarian heritage, the evolution of food technologies, and opportunities for international academic exchange.

At the beginning of the event, Professor Van der Rest introduced participants to the prospects of academic exchange programs for students and faculty, possibilities for joint research initiatives, and internship opportunities for Ukrainian students at Toulouse INP.

What followed was a captivating journey through the history of bread-making. The esteemed guest speaker explored the historical and technological factors that have shaped bread production in France, including harvesting, storage, and grain processing. He also shared the secrets behind how simple grains are transformed into iconic French culinary staples — the baguette and the chocolatine.

After the lecture, participants had the opportunity to ask questions related to baking technologies, study conditions, and academic mobility programs in France.

We sincerely hope this lecture marks only the beginning of new educational initiatives, including developing joint courses and double degree programs.

Olha Kravchenko, 

Vice-Dean for International Affairs, Agrobiological faculty

Anna Zhuromska,

a student of Agrobiological faculty