Alumni days: Louloua BACHACHE (Food & Health, 2024, Beauvais)

Why did you choose France?

I grew up in a Lebanon that has always spoken of France as a brother country, close by history, language and human ties. For me, France is not just a land of welcome, it's a country where you feel listened to, and sometimes even understood.

It's also a country with strong academic links with Lebanon, thanks in particular to Campus France and well-established exchange and equivalence programs. This is how I was able to obtain recognition for my Bachelor's degree in Nutrition and Dietetics obtained at Beirut's Saint Joseph's University, and go straight into the 4th year of the Food and Health Engineering diploma at Institut Polytechnique UniLaSalle Beauvais. And these bridges are not available everywhere.

What I remember about my stay

Arriving alone in France at the age of 21, leaving behind my family and my roots, was a real challenge. But it was by daring the unknown that I discovered that we are much stronger than we think.

At UniLaSalle Beauvais, I found much more than a school: I found a real community, caring teachers, loyal friends, and an environment that allowed me to blossom. Two years later, I'm still connected to the LaSallien network that has given me so much. I sincerely believe that integrating into a new country can go smoothly when you're well accompanied, supported and motivated.

My journey from UniLaSalle

My training in nutrition taught me what food is. UniLaSalle taught me how it is conceived, designed and processed. All that was missing was one final link: how to bring it to market.

That's why, after two years at UniLaSalle, I chose to join ICN Business School to study marketing strategy and business development. Today, I combine a scientific and technical vision with sales skills. This dual perspective enables me to understand a product from its composition to its marketing. I'm building a profile at the crossroads of science and marketing, and I'm proud of this path.

My vision of the future

I believe that the future will be built on sharing between cultures, on cooperation between local know-how and global innovation. Lebanon taught me resilience and the richness of tradition, and France taught me the value of self-sufficiency and collective organization in the service of the common good.

What I want is a world where every country makes the most of its local resources, and develops its capacity to feed itself in a healthy and responsible way, while remaining open to exchange, learning and solidarity. A world where food is not a question of profitability, but of culture, dignity and public health. A world where innovation respects identities, strengthens human ties, and serves a shared, ethical and sustainable vision of the future.