Students from Polytech Montpellier Spend their Summer at RCFFN
French students Anais Pereira and Camille Alnet, from Polytech Montpellier, spent their summer evaluating the nutritional integrity and status of meat cooked with sous-vide method compared to traditional oven cooking. Their project, in collaboration with Red River College's Paterson GlobalFoods Institute, received some press. Visit the links below to learn about their project and their time in Canada.