As part of our academics at FIPDes, we had a great opportunity to visit Grignon Farm, the AgroParisTech experimental farm known in the Paris region for its artisanal cheese and yogurt production, on October 28th, 2025. We arrived at the farm around 1:00 PM, and the visit officially began at 1:30 PM. The purpose of the visit was to understand the different stages involved in milk processing, product diversification, and how sustainable practices are implemented on the farm.

Before entering the production area, we were given a short safety briefing and we were provided with protective clothing including a coat, hair net, shoe covers, and a face mask. This ensured that hygiene standards were maintained throughout the visit and that we followed proper food safety procedures.

We first visited the milk production and processing plant. The staff explained the different stages of milk handling, from raw milk reception and storage to processing and packaging. We observed how milk is transformed into various types of yogurt, including chocolate, fruit-based, and caramel flavours. It was interesting to see the entire process take place in a clean, environment where quality and safety are given top priority.

After the processing section, we were taken to the cold storage facility, maintained at 4°C, where the processed milk and yogurt are kept before distribution. The guide explained how maintaining the correct temperature is essential for preserving product freshness and extending shelf life.

Next, we visited the animal section, where we saw the cows and goats being raised and milked. The milking process was demonstrated, which uses modern equipment to ensure hygiene and efficiency. The animals were well-kept, and it was clear that the farm maintains good standards of animal welfare.

We then proceeded to the greenhouse area, where we learned how the manure from the animals is used as fertilizer to grow plants. This practice reflects the farm’s commitment to sustainability by recycling waste into valuable resources. It was a good example of how a closed-loop farming system works, reducing waste and improving environmental performance.

At the end of the visit, we stopped at the farm store, which sells a wide range of products made directly from the farm’s milk. These included different types of milk (full-fat, low-fat, and non-fat) and a variety of flavoured yogurts. Many of us purchased some of these items, appreciating their freshness and local origin.

Overall, the visit to Grignon Farm was both informative and engaging. It gave us a clear understanding of how milk is processed into finished products and how sustainability can be integrated into every stage of production. The experience helped us connect theoretical knowledge with real-life practices in the dairy industry and demonstrated the importance of innovation and sustainability in modern agriculture.