A Summer in Paris
One of my biggest realizations: Chemistry is the same everywhere. Though, this isn’t something that I was blind to before taking on this internship. It was amazing to see that the kinds of chemistries being employed in their new projects are the same ones that I learned about in my classroom. And 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 any doubt, this internship was truly a life changing experience. For the past three months, I worked in the Parisian Institute of Molecular Chemistry at the Université de 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’d say that there are two big lessons I learned: 1. What it really means to be a member of the international scientific research community and 2. What it takes to be successful in today’s ever-increasing 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 was able to refine my research knowledge and technical skills. I learned some things that I otherwise would not have had the chance to, and was even able to improve my French!
Living right smack in the center of Paris (12eme 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. Oh, and of course my favorite: the food! We got to know each other very well over riverside picnics and lab meetings. Resultingly, we ultimately forged an international professional network. Something that we will undoubtedly benefit from throughout our careers.
Acknowledgements:
I am grateful to the National Science Foundation, University of Florida, and my mentors for giving me this opportunity. Also a special thanks to my mentors, friends, and family members for helping me get to where I am today.