Silliman Lectures
David Reich
Harvard University
Monday, October 1, 2018
4:00 pm
“Who We Are and How We Got Here: Ancient DNA and the New Science of the Human Past”
Live Broadcast to West Campus Conference Center Room 218
Lecture location: Linsly-Chittenden Hall, 102, 63 High Street, New Haven, CT 06511
Join YLL’s Justin Freiberg for a multi-part series this fall hosted by Tsai Center for Innovative Thinking at Yale. The Fermentation Intensive will take a deep, (bubbling) look and hands-on approach to the industry, science, and cross-cultural craft of fermentation. This series will allow for an examination of the role of microbes in food and beverage creation in this evolving sector, as well as a look into the role microbes play in human health. The Intensive will involve visits with companies in the space, food scientists, and those looking at the health effects of fermented foods.
Join YLL’s Justin Freiberg for a multi-part series this fall hosted by Tsai Center for Innovative Thinking at Yale. The Fermentation Intensive will take a deep, (bubbling) look and hands-on approach to the industry, science, and cross-cultural craft of fermentation. This series will allow for an examination of the role of microbes in food and beverage creation in this evolving sector, as well as a look into the role microbes play in human health. The Intensive will involve visits with companies in the space, food scientists, and those looking at the health effects of fermented foods.
Join YLL’s Justin Freiberg for a multi-part series this fall hosted by Tsai Center for Innovative Thinking at Yale. The Fermentation Intensive will take a deep (bubbling) look and hands-on approach to the industry, science, and cross-cultural craft of fermentation. This series will allow for an examination of the role of microbes in food and beverage creation in this evolving sector, as well as a look into the role microbes play in human health. The Intensive will involve visits with companies in the space, food scientists, and those looking at the health effects of fermented foods.
Lilian Kabeche, Ph.D.
Research Fellow, Massachusetts General Hospital Cancer Center and Harvard Medical School
“DNA damage repair, mitosis and
genomic instability: Elucidating
multiple mechanisms by which
ATR promotes genome stability”
315 Cedar St, HOPE 110
Ever miss your elementary school days? Remember the excitement of the bell ringing for recess? Come join us at our “West Campus Recess” Happy Hour and get psyched for a new semester! Hosted by the YWC Student & Post-doc Committee with the new “McDougal West” Fellows, our fall kick-off is September 28th, 4:30-6pm at the second floor lounge, West Campus Conference Center. We’ll have all sorts of food, drinks, fun and games planned for you, so don’t miss out! All welcome!
Join YLL’s Justin Freiberg for a multi-part series this fall hosted by Tsai Center for Innovative Thinking at Yale. The Fermentation Intensive will take a deep, (bubbling) look and hands-on approach to the industry, science, and cross-cultural craft of fermentation. This series will allow for an examination of the role of microbes in food and beverage creation in this evolving sector, as well as a look into the role microbes play in human health. The Intensive will involve visits with companies in the space, food scientists, and those looking at the health effects of fermented foods.
Andrew Knappenberger, Ph.D. X-ray crystallography for the rest of us, and Brandon Mercado, Ph.D. X-ray crystallography at CBIC. Lunch will be served.
