Welcome back to Science Fair, and this week, student groups are hosting tons of incredible events. As always if you want your event featured email science@bwog.com!

Beyond the Bench: The Vast World of Science Careers (Hosted by Columbia Science Review)

  • Wednesday, March 24, 8 PM, link here
  • “Ever wondered what else you could do with your future science degree? When is it too late to change your mind or switch career goals? Outside of academia and industry research, there are a multitude of ways to apply your scientific knowledge. Hear from our panelists from a myriad of disciplines including scientific journalism, forensics, tech transfers and law about their unique career pathways.”

ZZZs and Disease: Sleep Pathologies and Health

  • Thursday, March 25, 11:30 AM – 1:00 PM, link here
  • “This seminar series focuses on one of today’s greatest public health challenges: the global epidemic of chronic diseases, including cancer, diabetes, heart disease, hypertension, and the pandemic of obesity. To foster discussion and innovation across the Mailman community on key questions such as the role of prevention and health preservation, how to reduce disparities, determining which policies and interventions will be most impactful and at what points in the life-course, and how to set goals and measure progress, the School offers talks by thought leaders outside of and among the Mailman School faculty.”

States of Mind: Exploring Dreams and Consciousness (Hosted by Columbia Science Review)

  • Thursday, March 25, 8 PM, link here
  • “From ancient Greek philosophers to psychologists in the 19th century to neuroscientists of the present day, scholars across numerous disciplines have been puzzled by consciousness and its role as an integral part of our human nature and collective experience. Join us to learn more about the neuroscience and psychology behind our dreams, visual perceptions, decision making, emotional states, free will, and more!”

Sugar, Spice, and Everything Nice: The Intricacies of Culinary Science (Hosted by Columbia Science Review)

  • Friday, March 26, 11:30 AM – 1 PM, link here
  • “Sciences of nature are actually quite different from their applications, just as fruits are different from the trees they come from. When it comes to food, the scientific research called molecular gastronomy explores the phenomena occurring during food production, a.k.a. cooking. You may be surprised to find that many mechanisms remain unclear, despite the fact that cooking has been a daily part of our lives for so long! For example, why do sweet apricots become sour when cooked? How do chemical compounds move from plant or animal tissue (meat, fish, vegetables) into the water in which they are boiled when making stocks or broths? Are there real differences between tarts and pastries when the dough is prepared with or without sugar? Such questions still exist in the tens of thousands. But in our exploration of this research, new proposals for innovations in food can arise. Hence, molecular and synthetic cooking is a recent genre of food preparation that has been on the rise among the most daring chefs of today – and perhaps there are things that you can learn from it to add some spice into your everyday culinary life!”

Cultural Experiences in the Psychotherapeutic Dynamic for Black and Brown people (Hosted by the Columbia Neuroscience Society)

  • Friday, March 26, 6pm, link here
  • “How does culture impact our relationship with therapy? What is it like to speak to a therapist who does not share the same background as you? Join the Columbia Neuroscience Society for a discussion with Dr. E’mett McCaskill about the experience of going to therapy as a Black or Brown person.”

Image via Shane Maughn