As the end of the year approaches, the CIBM celebrated 2019 with chocolate and cheese.

CIBM staff had an introduction to the logistics behind the elaboration of perfect chocolate candies followed by their very own chocolate bar creation during an atelier at the Maison Cailler. They then made their way to the Chalet de Gruyères where they enjoyed a tasty fondue and traditional meringue with double crème de Gruyère.

At CIBM, we are very proud of our colleagues and the work that they conduct every day to help the advancement of science, health, medicine and technology through research, teaching and service.



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