University of Bordeaux

And they bought Oatsmith Lafitte.

And they were walking with a professor from the University of Bordeaux.

And there was a big pile of grape skins and leaves for garbage.

And it was, you know, just to be discarded.

There are so many career options for those interested in pharmacovigilance, but how do you know which one fits you and where to start if you're new to the field? My name is Federica Santoro and this is Drug Safety Matters, a podcast by Uppsala Monitoring Centre, where we explore current issues in pharmacovigilance and patient safety.

Joining me today are two seasoned professionals Myriam Salem from Health Canada and Francesco Salvo from the University of Bordeaux in France.

Miriam works as National Supervisor in the Clinical Trials Compliance Team and she also volunteers for the Canadian Medication Appropriateness and Deprescribing Network.

Francesco, instead, is a professor of pharmacology.

He says the AI has been able to pinpoint the exact conditions that gave rise to some of his best wines.

And Professor Alexandre Pouget from the Department of Basic Neurosciences in the Faculty of Medicine at UNIGE showcased work he had done on the chemical structure of wines, uh, working with Stephanie Marchand, a professor at the University of Bordeaux.

Pouget used AI and machine learning to analyze gas chromatograms, chemical signatures from 80 Bordeaux wines spanning 12 vintages and seven estates.

In total, this represented 30,000 data points per wine, and the system identified each wine's geographical origin with 100% accuracy, opening up possibilities for wine authentication.

Do you have to just put your head down and, like, get rid of the noise?

Alors, um, the project from Bordeaux is working a lot, is quite linked actually with U- the University of Bordeaux, uh, science university of wines.

Um, they do a lot of research about the global warming impact on the vines, of course.

Uh, we don't know how it's gonna happen.

The gradual drift is happening right now exactly as simulated.

All of these disparate threads converged recently in a major study from researchers at the University of Bordeaux.

They attempted to answer a deceptively simple question.

If you take what the computer climate models project for the future of the AMOC and you mathematically correct those projections using what the real ocean instruments are actually doing right now, what do you get?

And three, it's now the chemical components to what we're eating a lot of.

But if we start with the reason why it's really hard to stop sugar, there was a very famous experiment research study done by the University of Bordeaux in 2007.

And that was on rats who were given sugar water.

And cocaine.

measured it.

University of Bordeaux catalogs all of these things.

So there's some truth to it.

But you can take a low nitrogen demanding strain, so smaller biomass.