We’re recruiting for next year’s PASS leaders. It’s a great confidence booster and good way to meet the new first years, looks great on your CV and makes sure you remember all of that stuff you did in the first year. Email Dr Willows by end of May to register your interest.
May is project month for chemistry@brighton students in their 3rd and 4th years. Third year students hand their projects in just after Easter for binding and marking before their vivas next week. The MChem fourth years have submitted their scientific articles and are busy printing posters ready for their assessment day of vivas and poster session. Both third and fourth year projects here are full research tasks, and we often publish scientific papers with undergraduates as co-authors. It really sets them up for further research and improves their project management skills. These were some third years submitting a day early, great organisation skills guys! They don’t look too bleary eyed!
We’ve received information on some graduate opportunities coming up so have put them on our jobs page. Ensure you subscribe to the blog and check back regularly to see updates on vacancies we’ve been passed.
If you have a job or studentship you’d like to advertise then please contact us at firstname.lastname@example.org
The chemists in lab H413 have been busy this spring and published on a broad range of research from water treatment to Ebola inhibition. We’re very proud to have undergraduate project students as co-authors of one paper.
Macromolecular crowding and membrane binding proteins: The case of phospholipase A, Yuzhang Wei, Isabel Mayoral-Delgado, Nicolas A. Stewart, Marcus K. Dymond, Chemistry and Physics of Lipids, 2019, 218, 91-102 DOI: 10.1016/j.chemphyslip.2018.12.006
FOXO1 and ETV6 genes may represent novel regulators of splicing factor expression in cellular senescence, Eva Latorre, Ostler, Elizabeth L. Ostler, Richard G. A. Faragher, Lorna W. Harries, FASEB Journal, 2019, 33, 1086-1097 DOI: 10.1096/fj.201801154R
A cryogel-based bioreactor for water treatment applications, Dmitriy A. Berillo, Jonathan L. Caplin, Andrew B. Cundy, Irina N. Savina, Water Research, 2019, 153, 324-334 DOI: 10.1016/j.watres.2019.01.028
Unprecedented thiacalixarene fucoclusters as strong inhibitors of Ebola cis-cell infection and HCMV-gB glycoprotein/DC-SIGN C-type lectin interaction, Marwa Taouai, Vanessa Porkolab, Khouloud Chakroun, Coraline Cheneau, Joanna Luczkowiak, Rym Abidi, David Lesur, Peter J. Cragg, Franck Halary, Rafael Delgado, Franck Fieschi, Mohammed Benazza, Bioconjugate Chemistry, 2019, online March 26 DOI: 10.1021/acs.bioconjchem.9b00066
A project on colorimetric sensors for toxic organophosphorus compound will be available from October 2019. The studentship comprises a stipend (initially £15,009), consumables (£4,000 pa) and fees (at UK/EU rates). Details are at:
Informal enquiries should be directed to Dr Peter Cragg (P.J.Cragg@brighton.ac.uk, +44 1273 642037).
As part of the STEP UP initiative we are holding a day conference for A level students on the 3rd April. Participants will:
- get hands on experience of some of our larger analytical instruments,
- refresh their study skills,
- learn about applying to universities through UCAS,
- hear from current students about what it is like to study chemistry and ask them questions,
- experience a taster lecture on nerve agents
The day should be useful and fun with practical activities investigating contamination in the (fictional) Huxley vineyard’s latest batch of wine. Sussex-based schools in the University of Brighton Compact scheme should receive notification about the event. You can find out more and book here or visit our Step Up information page.
Today, whilst our own students are taking their semester 1 exams, we are welcoming local schoolchildren in years 11-13 as part of the Big Visit widening participation event. These visitors will be doing some microscale chemistry in our laboratories looking at visual changes in reactions, as well as experiencing other STEM subjects on campus.
This month has seen the launch of a new widening participation initiative by chemistry@brighton. STEP UP has been designed to inspire students at 16-18 level and work with their teachers to provide opportunities for those students who show promise but are perhaps not so good at the traditional exam. Working with local schools in Brighton & Hove, East Sussex and West Sussex our aim is to show that chemistry@brighton is a real possibility for them. We have activities lined up to supplement their current studies including a lab experience day, taster lectures, study skills and work experience. Teachers are able to highlight to us students who have potential to succeed but for whatever reason might not see that result at A level. Working with the teachers we can then offer preferential admission to select students.
We’ve had a very busy summer here in chemistry@brighton and are looking forward to the return of students next week. Some exciting staffing news that has happened over the last few months.
Professor Lizzy Ostler has been promoted to the university professoriate as Professor of Chemical Biology. This reflects her fantastic research into the ageing process at the intersection of chemistry and biology and major contributions to the university.
We are delighted to welcome Dr Graham Pattison as lecturer in Organic Chemistry. I’m sure he’ll receive a warm welcome from all of the students when they return and already has some looking to undertake undergraduate research with him. He’s settling in well to the team and we wish him every success here with us. Stay tuned for more details.
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Today chemistry@brighton welcomes students in the middle of their A level studies from across Sussex for a day of practical work and advice about next steps. We’re really looking forward to welcoming them into our labs and showing them what the big instruments do. They’ll get hands-on experience of instruments they have been learning about and get a flavour of what it is like being a chemistry@brighton student. The day consists of a scenario where they are testing samples from the (unfortunately fictional) Huxley vineyard to find out why there is a problem with the taste. Is it contamination? Did someone use the wrong preservative? Hopefully the students will use their scientific skills to figure out what is wrong so the vineyard can get back on track.