Category: Field Trips

Georgia Tech-Europe has some incredible classes that feature on-site learning – and loads of fun!

A Closer Look at the French Immersion Program

Guest blogger Sommy wrote a quick note highlighting the activities of the brand new French-Sciences-Sustainability French Immersion Program at Georgia Tech-Lorraine, which pulls students deeper into the culture and activities of Metz.

Thank you to our guest blogger Sommy Khalaj, who is a BS/MS student in Mechanical Engineering and ALIS studying at Georgia Tech-Lorraine this semester!

Students in the French – Sciences – Sustainability: French Immersion Program at Georgia Tech-Lorraine have the opportunity to learn in a hands-on way about sustainable development in local French communities. They are encouraged to engage with local businesses and organizations in such a way that they may practice French conversation and begin to enjoy the nuances of French culture. For example, students recently visited a local organization in Metz known as Maison du Vélo, where volunteers share their love of biking by teaching others how to bike. The immersion program students may opt to help out by repairing bikes in the shop, purchase a bike for a very fair price, or even join Maison du Vélo members on biking trips.

Students also had the opportunity to visit a local LGBTQIA+/minority organization known as Couleurs Gaies. One of the longest-standing members of Couleurs Gaies spoke to the students for about an hour about the history of the LBGTQ and minority community in the area and how the organization came to be.

With regard to sustainable development, the students were exposed to one organization that contributed to the city’s environmental well-being at Maison du Vélo, while students learned about the city’s social well-being at Couleurs Gaies. Experiences like these where students interact with the local community often become the highlight of their study abroad experience.

A Very French Lunch

It’s a win-win! Not only did Georgia Tech-Lorraine students get to experience traditional French cuisine, they also shared in a monumental moment for French students from a nearby school, who were being tested to received their certificates.

At the very last minute, I was able to join the group from GTL going to the Very French Lunch. I was excited to join as I wanted to try some top-notch, classic French dishes. The purpose of the lunch was to give students at a waitress and culinary school the opportunity to get evaluated for their class. As our herd of GTL students walked into the university banquet area, we were greeted by the waitressing students and their directors. Walking past them, you could see the excitement and nerves as this would be a big moment for them: getting their waitressing certification.

Once everyone sat down at the tables, bread, still water, and sparkling water was served. At my table, we all looked around as if the water and bread was untouchable; we weren’t sure if we could eat start eating or not. Being the hungry college students that we are, we decided the latter and began eating; the bread was gone within a span of 5 minutes. One of the waitressing students was going back and forth through the kitchen so much, that they began to run out of bread and told us to slow down on the bread eating as we wouldn’t have enough for our meals.

The first dish with the perfect egg.

The first dish that came out was a perfect egg with a pea purée, mashed potatoes, bread, and a small slice of bacon. The dish looked lovely; however, not being a fan of unscrambled or unfried eggs, I gave my egg away to another student. Next on the list for the course was the main (entrée in France means the appetizer!): grilled chicken with risotto, vegetables, and a corn fritter. I think this was my favorite part of the meal as the chicken was cooked to perfection, and the risotto was very savory.

After our entrée, many of us were feeling very satisfied with the food, and then suddenly we were given a warning that the next dish we should not touch with our fingers. We all exchanged curious looks as we were all given varieties of cheeses with strong odors.

Being carried by the students sauntered in the last dish, dessert! Beautifully drizzled with a fruit sauce on top was a sweet, crunchy nougat glacé. The very French lunch was very good and very French. After lunch, the GTL students and I went back to our classes with grinning faces and full stomachs.

Nougat glacé

Before coming abroad, I always took a great interest in others cultures. However, since being abroad, I have gained a new level of respect for people’s cultures and lifestyles. In France, waitressing is not seen as a lower level occupation like often times in the United States, and I think that is awesome. Ultimately, it doesn’t matter what someone chooses to do with their career, as long as they are happy and enjoying life. In conclusion, it was really nice to share with the French waitressing students a monumental moment in their career goals , seeing the relief on their faces at the end of the lunch, and getting to eat a very yummy lunch!

GTL Visit to the Orchestra Rehearsal

Music brings a kind of magic, and the Leonardo Program gave Georgia Tech-Lorraine students the opportunity to sit in on a rehearsal with the Orchestre National de Lorraine. Check out Quinnell’s blog for a peek into the dynamics of the visit!

On a Wednesday afternoon, a group of GTL students and myself walked over to the Orchestre National de Lorraine to watch the orchestra rehearse for an upcoming performance they would have the following weekend. Before entering the orchestra, one of the organizers of our visit discussed with us what we would be listening to, what to expect, and the rules of listening in on the orchestra. Walking into the building, we were greeted with curious looks and warm smiles, as a group of about thirty twenty-something year old students walked into the rehearsal room.

Orchestre Nationale de Lorraine

As the we sat in the rehearsal room waiting for it to start, I observed the musicians warming up and tuning their instruments, the choir streaming into the rehearsal room and practicing their vocals, but I was suddenly shocked with what I saw next. Before the orchestra began rehearsing their pieces, in walked a little boy who looked about ten years old with his mother. You may think that this is not shocking at all as you would likely assume that the child would be waiting on his mother to finish rehearsal. Well, you would be slightly mistaken because as the organist began to play, this child began to sing! Yes, he sung one of the most beautiful songs I have ever heard a child sing. It was truly beautiful to see such a young person with so much talent, dedication, potential, poise – not to mention the respect from the older musicians and singers as they admired him doing his solo.

Once the boy finished his solo, the true beautiful chaos started. As rehearsal began, the conductor lifted his hands with his baton, and the musicians abruptly sat upright in their chairs with their instruments waiting to be played. Beginning his conducting, the conductor cued for the small, delicate hum of sounds from the flute as the musician began her flute solo of the first piece the orchestra was playing. Throughout the performance the music escalated in intensity and backed off delicately. As I sat on the bench listening in, I closed my eyes and tried to picture what I would see based on the sounds I was hearing. I could see nature, a town, peace and happiness, and then a final rush of excitement. During rehearsal, the orchestra played Requiem by Fauré and Prelude by Debussy. The rehearsal came to a close with the choir rehearsing with the orchestra one of the songs for the performance. Their range of vocals reverberated through the room, smoothly going along with the music the orchestra was playing. While I was never really into classical music or played an instrument before, it was really nice to experience a professional orchestra rehearsal and see the musicians living their passion.

Orchestra rehearsal

After the orchestra rehearsal, I asked another GTL student what she thought of the rehearsal performance. She said, “Playing classical music for so long, it was a really great and unique experience to see professionals rehearse. I especially enjoyed Wednesday’s rehearsal because one of the pieces they were practicing was Requiem by Fauré who is my favorite composer.” For the GTL students who are very interested in classical music and play instruments, they thoroughly enjoyed the experience as it was a behind the scenes look to something they are passionate about. Overall, it was really nice to see GTL students’ faces light up as the orchestra played, some even following along with sheet music on their phones, and the orchestra to see students interested in their profession.

Johnny Appleseed Came to Visit!

Madame Serafin’s cultural program may have changed names, but it’s still just as fun! Quinnell joined her classmates in picking fruits at a local farm and made some friends of many species.

Once 5:30 PM hit, we were all rushing out of the GTL building doors to make it on the bus in time. Cramming into the bus, many of the GTL students and myself were ready to go vegetable and fruit picking for the first time. With the city bus rolling down the street along the dirt roads to the fields, we pulled up to this small building, grabbed our baskets, and started picking the fruits and vegetables of our choice.

We walked out to the fields, and were instantly surrounded with the smell of nature and flowers. It was really cool to see the beauty of nature, and to see the produce in grocery stores actually growing out of the ground. The first stop many of us made and one of my favorites was going to the strawberry fields! Strawberries were nestled in the green leaves decorated by the small white flowers; this made the strawberry bushes seem even more beautiful. I really enjoyed picking the strawberries and raspberries because those are some of my favorite fruits, but it was also interesting to see how tall and wide the plants actually grow to produce such small fruit. For example, the raspberry trees were taller than me with only a couple handfuls of fruit on their branches.

The next stop in the fields were the apple trees! Did someone call Johnny Appleseed to come visit? Rows and rows of apple trees lined about one fifth of the fields. There were a variety of apples that could be picked from the trees: green, red, pink lady, Gala apples, and even more. Walking through the apple trees, I could truly appreciate the amount of work that goes into picking produce. It was even more satisfying to pick produce that was not genetically engineered in the process of their growth. Pear trees also filled the fields right next to the apple trees, standing just as tall and green.

Picking fruits and vegetables reminded me of home, and the peaceful silence of being in a rural area. Many of the GTL students enjoyed this afternoon activity as well because most of us have never been picking before – and it provided us with a much-needed break from classwork and studying too. It was nice that the Georgia Tech Leonardo Program (the new name for Madame Serafin’s cultural program featured before!) organized the entire event and that transportation was provided to and from campus. Students were able to bond more as a GTL class from this experience. While picking fruits and vegetables, I was also able to meet more students that I would see around, but had never met before.

As we left the fields to buy our items that we picked, we exited with a friendly greeting from the facility’s geese, goats, and chickens. That afternoon consisted of good laughs, smiles, small screams from seeing a bug on a leaf, and interesting conversations. This was an experience that I never would have decided to do on my own, however, this was something I will definitely remember from my time at my GTL study program.

Moselle Sans Limite

Georgia Tech-Lorraine has opportunities like no other – like mingling with the Department’s President and visiting historical monuments and museums! Catch up with Maddie and other students on their field trips through the Department of Moselle.

At the gardens they have the new logo of Moselle in the grass! (Photo courtesy of Sarah Bland)

Last week, all of us at GTL went on a field trip to the headquarters of the Department of Moselle in Metz. For other Americans such as myself who aren’t familiar with the term, a department is essentially a political/geographical unit in France that is higher up than a county but smaller than a state. Moselle is slightly larger than the state of Delaware. We were greeted with a lovely welcome from the department, with speeches from the Vice President and the President of the department to us, and also from the president of Georgia Tech Lorraine to the department officials about the great things going on at GTL! The President of Moselle didn’t speak English and had a translator relay his speech to us. It was easy to tell, even in a different language, that he was an excellent public speaker—even without understanding, I was engaged! It was interesting to listen for familiar words in French, and to try to guess which French words corresponded with the English words of the translator.

Some of the main points that I took from the departmental speeches were their words about the many wonderful aspects of Moselle, such as the culture, the food, the business, the history, and much more. They encouraged us to travel around the region and take advantage of these things during our semester in this region of France—a sentiment which, after my fantastic weekend in Metz, I wholeheartedly agreed with!

After the speeches, we moved to the eagerly anticipated and delicious lunch, which consisted of charcuterie plates covered in various meats and cheeses, breads, grapes that looked too perfect to be real (but they were!), and the regional plums, mirabelles.

After lunch, the students split into four groups to visit different sites in Moselle: Jardins Fruitiers de Laquenexy (Fruit Gardens), Chateau Malbrouck (Malbrouck Castle), the Maison Robert Schuman (House of Robert Schuman), and the Musée de la Guerre de 1870 et de l’Annexation (Museum of the War of 1870 and the Annexation). Unfortunately, being in four places at once is not one of my talents, so for some of the locations I didn’t visit, I’ll relay what I’ve heard from other GTL students about their experiences.

The house of Robert Schuman, and the attached museum about his life and role in the formation of the EU.

I visited the Maison Robert Schuman, which is both the house of the French statesman Robert Schuman (not the German piano composer—his name has two n’s) and a museum about his life. He is regarded as the father of the Europe, instrumental to the formation of the European Union after World War II. We toured through his former home and watched a video about his life. When he lived there, he had owned over 8000 books! This seemed to be his only excess, for he chose to live quite simply. At the sight of a piano in his office, I wondered to myself: did Robert Schuman ever play Robert Schumann?

Musée de la Guerre de 1870 et de l’Annexation. (Photo courtesy of Katherine Tighe)

Those who went to the war museum saw relics from the Franco-Prussian war, including uniforms and cannons. They also visited a grave where many soldiers from the war were buried, surrounded by plaques describing the losses in each battalion. The museum also holds pieces of a large panoramic painting from the war, meant to surround a room and make the viewer feel present in the scene.

Part of the panoramic painting in the Musée de la Guerre. (Photo courtesy of Katherine Tighe)

The students who visited the gardens learned about many different kinds of plants and were given 3 minutes to pick as many mirabelles as they possibly could. My friend observed that if they had had as much time as they wanted to pick the fruits, she probably would have grabbed a more reasonable amount and then stopped; but the pressure of the time limit led them to frantically pick an absurd number of mirabelles! (This in turn led to us holding the Mirabelle Olympics back at Lafayette that evening, where the events included catching mirabelles in our mouths, a mirabelle beauty contest, and other equally prestigious activities.)

Unfortunately, I didn’t get the chance to talk to anyone about the Chateau Malbrouck, but I heard that both the castle itself and the view from the walls is wonderful!

In all, our field trip through Moselle was filled with times both fun and educational, and if you’re looking for a beautiful area of France to explore that’s packed with experiences for everyone, look no further! They also have a very cool website where you can learn more, at www.mosl.fr.

Taking Off in the Pink City with HTS 2100

Students from Dr. Stoneman’s HTS 2100 class took a trip to Toulouse – the “Aerospace Capital of Europe!” Check out the cool opportunity these students had to explore the city.

Featuring guest bloggers Soon Keat Ong, Jenna Lecates, Kaleb Senator, and Yang Chen.

No Yellow Jacket’s journey through France is complete without a visit to Toulouse. Home to Airbus and a museum that houses two Concordes, it is an aerospace  engineer’s playground. As part of Professor Tim Stoneman’s HTS 2100 class at Georgia Tech-Lorraine, we had the opportunity to visit this amazing place with Dr. Stoneman and Professor Turab Zaidi. It was enlightening to learn about the history and stories behind the aircraft on display in the Aeroscopia Museum, and the experience of being inside the Concorde was extraordinary. The highlight of the trip was definitely the visit to Airbus, where we got to see aircraft at various stages of completion on the final assembly line. Of particular significance was the A380, the world’s largest passenger aircraft — it is impossible to get a sense of scale until you realize that you can stand inside the base of the wing! Later in the afternoon, the good folks at Airbus gave us the chance to try out their state-of-the-art VR and 3D scanning equipment. Airbus researchers use these tools to create and test virtual models of their aircraft, and we learned a great deal exploring virtual models of airplanes and taking 3D images of ourselves.

 

To the Mediterranean!

The second part of our field trip was a visit to the Canal du Midi that connects Toulouse to the Mediterranean Sea. It was humbling to see the result of the ingenuity and hard work of the men and women who built the canal, all of which was dug by hand more than 300 years ago. We also stumbled across a bridge dedicated to Thomas Jefferson! He had journeyed through the canal from Sète on the Mediterranean coast to Toulouse, and our visit retraced a portion of the route he took over 200 years ago. Lunch was devoured at a tasteful restaurant right next to the 9 staircase locks of Fonserannes, near Béziers, accompanied by a nice view of the city’s cathedral. We also got the chance to see some boats passing through the locks, just as they have done for over three centuries.

Overall, this field trip was an incredible experience. Special thanks to Professor Danielle Andreu, head of partner school ENSEEIHT’s International Office, and the students of ENSEEIHT, recently renamed the Toulouse School of Engineering, who graciously provided us food, transportation, and camaraderie.

A Very French Lunch, Round II.

Aria already gave you a taste, and now Robby has his own take! A Very French Lunch, round II.

(Please read this title in a French accent for full comedic effect.)

The Very French Lunch was absolutely amazing. I am sure you guys can tell by now, I am a little bit of a snob about authentic cultural experiences: I am always looking to get in the daily life of people, I don’t enjoy sightseeing very much, and I love just walking around places. So, at first glance, I was not too excited about the French lunch. For me, it was just a bunch of GTL students eating a fancy lunch together. However, I was able to invite my mom, my best friend, and my best friend’s mom, so it seemed like a great opportunity.

Of course, I woke up late and SPRINTED over to GTL where I was just able to catch the group of students leaving. I found my mom and my best friend’s mom, Susan, in the back of the group talking to Dr. Birchfield, one of the coolest GT Faculty members that I have ever met. We had a great conversation on the walk over.

The event was hosted at a hospitality school, so it was an opportunity for French students to practice serving a fancy meal. The students were really cool and very proper, always serving from the left, the perfect tone when saying “Je vous en prie” (you’re welcome), and making the perfect level of eye-contact: not too much, but not too little.

Additionally, it was a free class on etiquette. I had a general understanding of etiquette rules, but Madame Serafin, one of the French professors at GTL, was there to guide us through each step. Madame Serafin is a super blunt, quick-witted, and dry person, all the while being incredibly warm and loving. She made jokes about American students not knowing the rules and explained each dish as it was served.

The food was so so so so so amazing. Oh my goodness. It was a full 5 course meal, which was a nice change of pace from the spaghetti and meat sauce that has become my go-to meal. The main course was chicken served with three sauces, and each of them was more delicious than the last. The entire meal was great.

As far as cultural differences between fancy dining in France and in the States, I am sad to report that I didn’t find any. That being said, I am a 20-year-old college student that doesn’t have the most experience with fancy dining, so I am not the best person to pick up on these differences. I will say, it was a more authentic cultural experience than I expected. (This is beside the point that not everything you do in a foreign country needs to be “an authentic cultural experiences.” In the end, I am here for 5 months and if everything I do is an authentic cultural experience, I would not be able to live my daily life.) However, I was able to interact with the servers and ask them about their program, had some delicious French food at a traditional French table setting, and had a wonderful espresso after the meal. (One difference is that French people call it expresso, with an x, which is a big pet-peeve of mine in the States.)

For the word of the week, I want to give you all a phrase that goes with the post and is probably not very well known. I am sure that you don’t know this, but before a meal, French people say, “Bon appetit.” Doesn’t that sound so weird and unfamiliar?

Hopefully that sarcasm was received via blog post. (Conveying sarcasm is hard via writing.) However, I would like to give you a phrase that is not so well-known, so this week’s actually phrase of the week is: “Je suis rassasié.” This is an extremely formal way to say that I am full or satisfied. Look up how it is pronounced in French, because for me it is one of those words that sounds exactly like what it means.

A Very French Lunch

Thanks to the On My Radar program, Aria spent an afternoon experiencing true French food culture, including the table manners! Open if you dare: your mouth will almost certainly be watering by the end of her latest blog post.

“With each hand, make a circle with your index finger and thumb. Which one looks like a b? That’s your bread.” A bit of confused anatomical study proceeded, and a multi-minute debate over which plate was whose was put to rest. Those who drew first crumb had already descended into territorial skirmishes before order could be restored. As students at a top university, the small things are what defeat us, such as having warm, famously irresistible French bread placed unexpectedly on our left, as if they expected us right-handed majority to not continuously grab for a morsel.

Neither college students nor Americans are particularly hailed for their manners, but a bit of advice from those with some manners in their upbringing as well as the occasional tip by Madame Serafin allowed us to avoid complete social faux pas. This “Very French Lunch” arranged by her “On My Radar” program was another smashing hit, feeding the hungry population of college students with a perfectly prepared and authentic meal. Innovation often arises through combining two formerly unrelated concepts. In this case, the culinary college nearby had students who needed to be graded on their abilities, and GTL had students who wanted to skip class to be fed and waited on. This was the complete dining experience: fluffy French pastries, effortless serving, 3 courses, 3 different drinks, and of course, the endless supply of bread. Like most of these events, it was held conveniently on a weekday when everyone is around, and professors even adjusted their schedules so that students could attend. In France, food is given the respect it deserves.

Most of us had never eaten quite so elegant a meal before. Discussions rotated between “The crisis of the 10,000 forks,” “How much bread can a purse smuggle,” and “Is Nutella really a chocolate – but more to the point, can it also go in this purse” while feigning a level of class we clearly did not possess. Pretenses aside, the food was delicious, even if I didn’t fully understand what I was eating. To begin, a puff pastry so flaky I couldn’t contain it, a bright citrus drink, and sparkling water I actually enjoyed the taste of. I’ve been known to draw my fair share of disapproving European frowns as I order my water still in restaurants, but this one did not need to be turned away. The main course was an amalgamation of poultry that I couldn’t tell apart, but one bird seemed to be the result of taking butter and convincing it to come alive. It was honestly the best bird I’ve ever eaten. For dessert, a chocolate mousse and a classic macaron that was my first sampling not provided by the shelves of Auchan grocery. They’re much more pleasing fresh. Of course, the addicting espresso followed: a habit of mid-day caffeine that I can get used to.

The existence of this lunch itself isn’t necessarily anything extraordinary – GTL and BDE often provide an assortment of activities that we can participate in. It’s the details brought in by everyone who came together to participate that bring them to life. Madame Serafin’s bold personality, food covertly traded (despite all eating the same meal), and playful mocking are signature events.

A Tale of Three Languages

Thanks to Mme Serafin’s “On My Radar” program, Aria spent a lovely night at the opera – but only after a few mishaps! Read her blog for the entertaining story about not only getting to the entertainment, but also the struggle to understand it.

France has a worldwide reputation for its refined culture, so I have adopted the posh pastime of attending the opera. With a love for orchestral music and theater, I was eager to spend the equivalent of an entire week’s worth of meals (so, 15 Euro – thank you Crous for the cheap meals) to buy tickets to all three operas offered by Madame Serafin’s “On My Radar” program.

Despite my excitement for my first dip into the more cultured side of Metz (the On My Radar program is providing numerous other opportunities later in the semester), a surprise phone interview the night of the opera kept me from leaving on time. As is necessary for any starving college student, the prospect of a job won out over anything else, but didn’t stop me from trying to catch what I could. Navigating to the opera alone and in the cold, Metz at night provided a gorgeous sight I had yet to experience before. Built in 1752, the opera house is the oldest still running in France, and one of the oldest in Europe. Consequently, my walk from the bus stop (where my bus ended before it was supposed to) led through a beautiful old section of Metz.

After finally reaching the opera almost an hour late, I was met with yet another gorgeous building, but with no clear entrance. I guess there’s no red carpet laid out for late comers. After testing some doors, finding them locked, and getting yelled at for trespassing when entering what is apparently an adjacent, but different building, I began to question whether French culture even allows anyone to come late. While I respect the integrity of the opera and the need for quiet during each act, entering during intermission didn’t seem unreasonable. Success did eventually come after following a man back through a door after his smoke break, getting yelled at by security, escorted to the ushers, and finally plopped into a seat in the back.

Once I could actually settle in for the show, I remembered that I had never actually attended an opera before. Singing words inherently makes them more difficult to understand, as is often an issue in musicals. However, operas tend to be sung in the original Italian, making the effort considerably greater. Luckily, subtitles were provided on a handy screen above the stage. In French. While I have taken a few years of French, I am not particularly fluent and have forgotten most of it in the years since my instruction.

One can argue that the point of the Opera is not so literal. “The magic of the stage expresses emotion without the need for words!” I could imagine my orchestra conductor saying. This didn’t prevent the plot from being entirely lost on me, however. Intermission brought an opportunity to catch up from the Wikipedia synopsis, which is something that should be done in advance when time allows. From then on, I acted as a sleuth, piecing together the tale of Eugene Onegin from visual depictions, the plot overview in English, my sparse French, and at times a bit of Italian that was loosely comprehensible. The story is an interesting one that left me without a satisfying ending. In essence, Onegin spurns the love of a girl, gets into a fatal duel with his best friend, and later realizes that he loves the girl after she is already married. She then rejects him, and the story ends. No happy ending, but no dramatic fall from glory. Simply a rejection. A reasonable result, actually. This, in combination with the brilliant Tchaikovsky score, made for a glorious night.

BMW: Driving the Future

Guest bloggers Alex & Nicolette give some insight into HTS 2100’s recent site visit to BMW, during which they were the first ever tour group in the autonomous vehicle development department.

Written by guest bloggers Alex Rahban & Nicolette Slusser.
 
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“The Ultimate Driving Machine.” A motto held by one of the most well-known auto-manufacturers of the world, BMW – a company forged from aircraft engines and redefined through luxury automobiles. BMW’s history is filled with a rich racing past. Enthusiasts remain true to the brand for its buttery smooth inline 6’s and long throw manual transmissions, but today, the students of Georgia Tech Lorraine experienced a different side of BMW.

Far from the well-known four-cylinder building, we were given private access to BMW’s autonomous vehicle development location. Beyond the unpaved walkways, wet concrete, and yellow caution tape lay the secrets to BMW’s future in mastering level 4 autonomous driving.

Although BMW had previously trod lightly on the topic of self-driving cars, commenting that they wanted to be certain not to dilute their renowned automotive brand, they shared the structure behind how such a system would work. Students were made aware of the difficulties of developing the technology to make self-driving vehicles fully functional on the road. They require advanced software that must be able to process the frames of an image, classify the different objects in the Image, and determine how to interact with them safely. Just one hour of driving produced several terabytes of data which the vehicle had to process in order to function properly. The test vehicles at BMW required a full trunk of hardware to perform this task (weighing in at over 500lbs); however, they indicated when released, the hardware for their vehicles would only require as much space as a shoe box.

From the visit, it is clear that BMW is making a full effort to produce this technology, yet at this moment, they are several years from completion. We had the privilege of being the first group to ever tour the facility; unfortunately though, photographs were not permitted. Although BMW has chosen to be quite secretive with the public about their participation in autonomous vehicles, we can expect BMW to produce truly revolutionary vehicles exceeding both the highest automotive and technological standards.