My Chemistry iREU Experience in Paris
An archived post about my NSF International REU experience in Paris, France.
A Summer in Paris
One of my biggest realizations: chemistry is the same everywhere. Though, this is not something that I was blind to before taking on this internship. It was amazing to see that the kinds of chemistries being employed in new projects were the same ones that I learned about in my classroom. In some cases, I even relied on the experience gained from my independent research projects.
This summer I had the invaluable experience of participating in the United States National Science Foundation (NSF) iREU program in Paris, France. Without a doubt, this internship was truly a life-changing experience. For three months, I worked in the Parisian Institute of Molecular Chemistry at the Universite Pierre et Marie Curie. Specifically, I was part of the GOBS glycochemistry group, under the direction of Prof. Matthieu Sollogoub and Dr. Olivia Bistri. I was tasked with starting a new project focused on the regioselective functionalization of cyclodextrins using DIBAL-H.
What did I learn through this chemistry iREU internship?
Overall, I would say there were two big lessons I learned: what it really means to be a member of the international scientific research community, and what it takes to be successful in today’s increasingly interconnected world.
Working abroad helped me gain exposure to the global nature of science. Collaborating with people from diverse cultural backgrounds, languages, and schools of thought was priceless. Immersing myself in a new country also enabled me to see things from new perspectives and tackle challenges from new angles. In addition, I refined my research knowledge and technical skills. I learned things that I otherwise would not have had the chance to learn, and I was even able to improve my French.
Living in the center of Paris, in the 12th arrondissement, was an equally enriching cultural experience. I quickly started picking up on the Parisian lifestyle. Heading to the local bakery to grab a freshly squeezed jus d’orange and a warm, flaky croissant before work became habitual.
I learned a lot about the culture, the language, and the traditions. And, of course, the food. We got to know each other well over riverside picnics and lab meetings. As a result, we forged an international professional network that I know will benefit us throughout our careers.
Acknowledgements
I am grateful to the National Science Foundation, the University of Florida, and my mentors for giving me this opportunity. Also, special thanks to my mentors, friends, and family members for helping me get to where I am today.