Kategori: Påminning


SPIRE såkornsmidler

Søknadsfrist: mandag 18. februar. 

Du kan nå søke om midler fra SPIRE (Strategisk program for internasjonalt forskningssamarbeid).

Dette er relevant for vitenskapelige ansatte og post doktorer ved Kjemisk for å utvikle nye internasjonale forskningssamarbeid som grunnlag for prosjektsøknader. Se link for mer informasjon og søknadsskjema.

 

Impact course for proposals

When: 10 January 2019, 9:00 – 13:00 @ UiB.

«How to write the impact part of project proposals?» by Sean McCarthyHyperion Ltd. With his experience as a researcher and proposal evaluator, he will focus on impact section in order to succeed in research financing. Sean McCarthy is pre-informed about NRC’s new assessment criteria, and prepare his course in conjunction with the latter. The course is internal for UiB researchers. Lunch will be served – no conference fee. Register before the course get fully booked here.

What does it take to make waffles?

Answer: Some ingredients, people to make the batter and cook the waffles, and a reasonably clean working space. Please feel free to use the kitchen if and only if you clean up afterward. Otherwise, make your mess at home!

 

Kitchen chemistry with a pinch of culinary science

If you wonder whether you really need to temper the meat before cooking, whether the cake will collapse if you´re not careful when taking it out of the oven, or whether it is possible to make an apple pie without any apples, you need to attend the guest lecture by Erik Fooladi this Monday! Together with professor in food science Anu Hopia (University of Turku, Finland), Erik has written the popsci book «A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales». Cooking is chemistry, biology and physics, but also history, culture, identity and sensory experiences. In this lecture, Erik Fooladi will present the book as well as the thinking behind it. Through this book, the authors have sought to balance scientifc knowledge and thinking with craftsmanship knowledge and sensory experiences. This way, they hope to make cooking a bit more intriguing, the head a bit wiser, and perhaps the food a little better. And maybe it could even promote critical thinking? When: Monday February 12, at 14.15. Where: Auditorium 2, Realfagsbygget (Science Bldg).

BTO-day

elisabethsildenReminder: Elisabeth from BTO will be here on Tuesday from 12 o´clock – at your service!

Important! – Register your science in Cristin before January 31

All the books, papers, conference contributions (talks, posters) etc that you published during 2017 need to be registered in the Cristin database. Cristin is the database that is used to compute the publishing part of our funding for coming 2019. It is a very good idea to register an item in Cristin as soon as the bibliographic information (volume, page number etc) is official – this way it becomes searchable in Cristin and thus your web site as soon as possible. In any case, please take a second look and include everything that has not been registered yet.  At present, we have 50 entries in the Cristin database for 2017 and close-to 70 entries in the paper gallery — clearly we have a way to go.

How-to-register information.

NB! The deadline for registering your scientific production for 2017 is January 31!

Look up for predatory conferences

confseries

Many of you are aware of and shun predatory open access journals whose primary goal is to extract publication fees from academic authors. Less attention is given to predatory conferences, of low quality and set up for profit, although this is a growing market. In short, these companies issue a flow of invitations to act as speakers or chairs on a wide range of conferences. I have been invited, by the same organiser, to appear as prominent speaker on conferences devoted to specific subjects covering the full breadth of chemistry, pharmacy, nanotechnology and much of technology. The organiser in mind, conferenceseries.org (conferenceseries.net, conferenceseries.com, recently also chemistryconferences.*) tries out a new subject every month.

It gets worse. One of our colleagues recently received an invitation from this organiser, incorrectly issued in the name of one of her former associates. In this way, she was deceived into signing up for and traveling to this make-belief conference. You can read more about this in På høyden.

Busy day ahead

Thursday June 29 presents quite a program at the Chem dept. At 09.00, the rescheduled (!) department council meeting begins with the long-term budget as the main topic. iselin_cecilie_salmo  Next, as previously announced in Kjemi-Nytt, at 10.30 in Auditorium 2, MSc Iselin Cecilie Salmo defends her PhD thesis titled «Modeling of Polymer Flooding at Adverse Mobility Ratio».

You may have to slip out a little bit before the end to join at the department lunch seminar at 12.15 in Tripletten (3069). This is the last Thursday chemistry seminar this semester and is given by MSc Ina Hvidsten. The seminar is over the given topic «Biosurfactants and their applications in the food industry,» and is part of the requirements that Ina will have to meet for the PhD degree. You will find the abstract here.

BTO-dag i dag

btoimage001Husk at i dag, første tysdag i månaden, er Elisabeth hos oss frå kl 1200. Ta gjerne kontakt med henne om BTO-relaterte saker eller berre for å diskutere ein idé!

Sommerfest onsdag 21. juni

Velkommen til Kjemisk institutt sin sommerfest onsdag 21. juni kl. 19.30!

 

16839352-handyman-dog-work-in-progress-with-jackhammer-stock-photo-dog-hammer

Red Sun Restaurant i Kong Oscars gate 4.

Det blir servert en aperitiff og litt fingermat når vi kommer. Deretter blir det hovedrett, dessert og kaffe. Drikke utover dette betaler hver og en selv. Vi tar opp bestilling på forhånd og sender til restauranten.

Påmelding på ark i resepsjonen, husk å krysse av for ønsket rett. Frist 30. mai.

Aperitif and finger food will be served at arrival. Then follows main course, dessert and coffee.  Sign up for the summer party on the list  in the reception. We pre-order the food, so do remember to register what you would like to eat as well as any allergies.

Deadline for signing up is May 30.

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