The spring graduation ceremony for all students graduating from a Chemistry or Food Science and Nutrition program is scheduled for the morning of Tuesday, June 7 in the university Fieldhouse. View the Convocation for all the details.

Congratulations to all our graduating students! Well done!

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Fourth-year students in Chemistry and Food Science & Nutrition will be showcasing their 4^th year Honours research projects in a poster presentation open to the public. Students will be on hand to describe their research process, discuss their findings and answer any questions. Viewing of the posters will take place from 9 to noon in the Fenn Lounge of the Residence Commons. Prizes will be awarded to the top three presenters in each program. Students from Biochemistry, Biology, Earth Sciences, Environmental Science, Integrated Science, Neuroscience and Physical Geography.

Visit the research day website .

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Every year, professors and students from the Chemistry department host the very popular Magic Shows which are open to the public. In the late winter, the all day event consists of two Magic Shows (morning and afternoon) that are complemented by hands-on activities in the Superlab between the shows.  When the weather gets better, the chemists take their show outdoors and hold an early evening Magic Show. Visit the Magic Show  for photos and news about upcoming events.

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Faculty of Science Convocation will take place on Tuesday, June 9 at 9:30 am. The graduation ceremony will take place in the Fieldhouse. Congratulations to all the Chemistry and Food Science and Nutrition students who are graduating at this ceremony. Information about the full schedule, student convocation checklist, guest information and much more is available at the Convocation .

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Throughout the fall and winter terms, the Department of Chemistry is pleased to host a series of lectures delivered by guest speakers/visiting professors. Unless otherwise noted, the winter lectures will take place from 1:00 to 2:30 pm in the Tory building, Room 208.

WINTER SCHEDULE

Date: Tuesday, January 27
Presenter: Dr. Carlos Monreal, Agriculture and Agri-Food Canada

Date: Tuesday, February 3
Presenter: Professor Mike Serpe, University of Alberta
Lecture title: Stimuli Responsive Polymer-Based Sensors, Muscles, and Drug Delivery Platforms
Read more .

Date: Tuesday, February 10
Presenter: Professor Derek Wilson
Lecture title: When proteins go rogue: Conformational disorder in neurological disease and cancer

Date: Tuesday, March 3
Presenter: Dr. Gregory Lopinski, NRC Ottawa
Lecture title: solution-processable nanocarbon- based electronics

Date: Tuesday, March 10
Presenter: Prof. Federico Rosei, Institut National de la Recherche Scientifique (INRS), Québec. Read more .

Date: Tuesday, March 17
Presenter: Professor Curtis Berlinguette, UBC

Date: Tuesday, March 31
Presenter: Prof. Pat Forgione, Concordia University

Date: Tuesday, April 7
Presenter: Dr. Jiping Zhu, Senior Research Scientist, Health Canada

Date: Monday, April 13
Presenter: Dr. Michael Albin,
Lecture title: Inventions: How Best to Leverage – Process and Pathways
Location: TBD

Keep checking back to this site as other lectures and presentations will continue to be added as the term unfolds.

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On November 26, Professor Farah Hosseinian will present a talk on how the flaxseed dietary fiber in yogurt/kefir can enhance the bioactivity and nutritional value.

Flaxseed (usitatissimum L) is one of the richest sources of bioactives including omega-3 fatty acid, mucilage (soluble fibre) and lignans (diphenolics). Flaxseed mucilage is a by-product/leftover that is obtained after extraction of the flaxseed oil. Flaxseed contains approximately 28 per cent dietary fibre in a ratio percentage of soluble to insoluble fibre of 20:80. Yogurt and kefir (fermented dairy products) are an important part of a healthy diet with demonstrated benefits to bone and dental health and overall body functioning properly. In Canada, production of yogurt sold increased by 45 per cent between 2000 and 2013. The kefir market is growing rapidly and gaining popularity around the world, especially in Canada and the United States. Fermentation can be used as a novel tool to incorporate flaxseed DF into yogurt and kefir to enhance the bioactivity and nutritional value of the food product.

Where: Ottawa Public Library, Sunnyside Branch, 1049 Bank Street.
When: Wednesday, Nov. 26 from 6:30 p.m. to 7:30 p.m.
This free 20-minute discussion will be followed by a question and answer session.

The Science Café series is organized by the Faculty of Science at ÐÓ°ÉÔ­´´ University to discuss relevant issues facing our society and how science can help solve real-world problems. Meet some of our award-winning faculty members and graduate students as they share their excitement about science with the community. For more information, visit: .

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