Monday 15 September, 2014 – UQ Research Week

In September BrisScience will once again present The University of Queensland’s annual Research Week Public Lectures. This year’s talks are: Why Groups are the Cornerstone of Mental Health Prof Alex Haslam, School of Psychology, The University of Queensland Joining just one social group today you will cut your risk of being diagnosed with depression in the next … More Monday 15 September, 2014 – UQ Research Week

Monday 14 July, 2014 – AMSI Winter School public lecture

Cracking the Quantum Code Prof Andrew White, School of Mathematics and Physics, The University of Queensland In order to achieve the technology of futuristic science-fiction movies mankind needs to move beyond our current computers, which are based on technology that was first developed over half a century ago. As we approach the atomic limit of Moore’s Law … More Monday 14 July, 2014 – AMSI Winter School public lecture

Monday 23 June, 2014

Of Bees, Birds and Flying Machines Prof Mandyam Srinivasan, Queensland Brain Institute, The University of Queensland Flying insects are remarkably adept at seeing and perceiving the world and navigating effectively in it, despite possessing a brain that weighs less than a milligram. This presentation, by The University of Queensland’s Prof  Mandyam Srinivasan, will describe recent progress in understanding … More Monday 23 June, 2014

Monday 26 May, 2014

Scientist in the kitchen II: It’s all about texture Dr Joel Gilmore, ROAM Consulting Back by popular demand, physicist and science communicator Dr Joel Gilmore returns to share some more science and techniques from the world of molecular gastronomy and food science: showing how science is helping us cook better. This year, we’re looking at … More Monday 26 May, 2014

Monday 19 May, 2014

Before seeing the sequel Scientist in the Kitchen II: It’s all about the texture make sure you see the original by coming to an encore of last year’s: Scientist in the kitchen: How science is changing how we cook We are approaching a revolution in the way we cook. Food scientists are now able to tell … More Monday 19 May, 2014