Second HealthFerm Summer School Cultivates Young Talent in Lyon

On 20-21 May 2025, the second edition of the HealthFerm Summer School took place at Institut Lyfe (formerly the Institue Paul Bocuse), bringing together 11 PhD students for an intensive programme. It aimed at fostering high-quality, impactful and trustworthy scientific research in Europe by focusing on the further development of critical thinking and science communication skills.

The summer school kicked off with a deep dive into science communication. Dr. André Lampe led a dynamic session on introducing essential tools for effectively sharing scientific discoveries with broader audiences. This was immediately followed by pitch coaching, preparing students to articulate their complex research in a concise and engaging manner.

The second day offered a wealth of practical knowledge. The morning session featured Léna Prochnow, who enlightened the students on European funding opportunities for early-stage researchers. This was complemented by a session on the critical assessment of scientific papers, led by Jan de Vries and Kristof Brijs, equipping the students with the skills to rigorously evaluate research.

A highlight of the second day was a unique pilot sensory evaluation of meals developed within the HealthFerm project. This hands-on experience allowed the PhD students to directly engage with the practical applications of their research, tasting and assessing the innovative food products. The afternoon of the second day and the entirety of the third day were dedicated to interactive sessions focused on preparing their pitches. These sessions built upon the initial coaching, allowing students to refine their three-minute presentations with personalised feedback and collaborative exercises.

The organisers extended a heartfelt thank you to all the participants and, above all, to Institut Lyfe for their exceptional hospitality, which played a significant role in the success of the event.

The learning journey does not end here. The students will continue to refine their presentations through online workshops throughout the summer, aiming to finalise their compelling three-minute pitches. The final results will be presented at the upcoming consortium meeting in September, where participants will showcase their contributions to the future of food science.