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Upcoming Events


Tickets are free but limited - online reservations are required.  Please join our email list to receive announcements when reservations open. 

Fall 2014 Series

December 3, 2014
Exploring and Managing Earth from the Sky

Earth’s ecosystems are changing faster now than any time since the last ice age.  Ironically we know little about most ecosystems, especially those in remote areas unexplored by scientists.  To address this challenge, Greg Asner’s team combines laser and spectral instrumentation aboard a fixed-wing aircraft, the Carnegie Airborne Observatory, to produce detailed, 3-D imagery revealing the composition and health of ecosystems.  Dr. Asner will discuss the Observatory’s revolutionary capabilities, and how it is yielding new scientific discoveries while accelerating conservation and management of our planet’s resources.

Gregory Asner, Carnegie Institution for Science

December 10, 2014
In Search of Alien Worlds

Are we alone in the Universe? This is a question that has puzzled countless generations. While we are still unable to say whether there is life out there we are beginning to think about whether there are planets that remind us of home. The Kepler spacecraft has been used to identify several planets in the habitable zone of other star - a region around a star where a planet could host liquid water at its surface given an appropriate atmosphere. Of particular note is Kepler-186f which is an Earth-sized planet that orbits within the habitable zone of a star that is smaller and cooler than the Sun. This talk will focus on the search for Earth-like worlds, discuss what we know about the planets we have found and look at what we don't know right now but hope to learn from future NASA missions.

Thomas Barclay, NASA Ames Research Center 

December 17, 2014
Edible Education: Biophysics in Four Courses

This event will explore four concepts of culinary science and includes an interactive demonstration and tasting.

1. Phase transitions – transformation at the molecular level such as what happens when an egg cooks.
2. Diffusion – the molecular driving force behind such culinary techniques as marinating, brining, and pickling.
3. Elasticity – gluten is what gives bread its chewy, springy texture.
4. Viscosity - explaining the types of molecules that are commonly used to make sauces and soups "thicker".

Liz Roth-Johnson,
University of California, Los Angeles Department of Integrative Biology & Physiology
Andrew Strader,
Beckman Center Executive Chef

Spring 2015 Series 

More events will be added as confirmed. 

January 14, 2015
Driver's Ed: Ethics for Driverless Car Software

Jeffrey Miller, Associate Professor of Engineering Practice, University of Southern California


February 10, 2015

Biomaterials as Synthetic Extracellular Matrices

Kristi Anseth (NAS), University of Colorado Boulder


February 24, 2015
Simulation of Prehistoric Behavior

Tim Kohler, co-sponsored by the OC Chapter of Archeological Institute of America


April 15 , 2015
5th Annual Seymour Benzer Lecture

Atul Butte, Stanford University School of Medicine


May 6, 2015
New Horizons Mission to Pluto

Fran Bagenal, Professor of Astrophysical and Planetary Sciences
Laboratory for Atmospheric and Space Physics, University of Colorado


May 20, 2015 
Immunity's Role in Controlling and Shaping Cancer

Robert Schreiber (NAS), Washington University School of Medicine


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