Skip to main content

The appliance of science

The British Science Week is also held between 13 and 22 March and the University of Portsmouth will once again be involved in organising science events for the city.

As much as I hate the cliche title, the festival is all about how we apply science to every day life.

On Monday 16 March, we welcome back the Ig Nobel team, who will give us research from around the world that will make you laugh and then make you think. It is fun and funny, so come along to the University of Portsmouth on 16 March, 6pm, at the Richmond Building.

One of Portsmouth scientists, Professor Mike Tipton, will look at how science is used in the court room, at a free lecture on 18 March in the Portland Building on Portland Street at 6pm.

Then join astronomers from the Institute of Cosmology and Gravitation in the Guildhall Square to view the partial solar eclipse on Friday 20 March, 8.30-10.00am. Ask questions and find out more about this amazing natural phenomena.


If you are worried about how much sugar is in your diet, come along to the Cafe Scientifique session on 24 February. It is slightly outside the Science Week bracket, but who's counting right? 

Professor Alison Lennox, expert in nutrition from the University of Surrey, will take us through the facts about sugar in our diet. Since the evening is about your questions, please come along and bring plenty for Alison to answer.

Take advantage of these free events and learn about the appliance of science!


Comments

Popular posts from this blog

‘Southsea dinosaur’ returns

Luna Park 2021, an eagerly anticipated new public artwork for Portsmouth designed by internationally renowned artists Ivan Morison and Heather Peak of Studio Morison will be launched on 2 October 2021 on a celebratory day in Southsea Common.  The 1.4 metres bronze sculpture is a tribute to the original 53-foot high 2010 artwork Luna Park, which tragically burned down on Southsea Common. The artists will unveil a new sculpture that responds to ten years of public demand to ‘bring back the Southsea Dinosaur’.  The new public artwork will be located within a direct sightline to the position of the original Luna Park sculpture. It will sit on top of a fossil Portland stone plinth with a QR code which when scanned with a smartphone will connect to an Augmented Reality experience. People will be transported to a digital rendering of the original artwork, seemingly standing life-size in front of them on Southsea Common. Viewers will also be able to use their mobile devices to visit a...

I Am Only Human After All film premiere

Portsmouth Film Society (PFS) continues to deliver on its mission to help break down social barriers and unite diverse cultures with the premieres of four short films on 30 May at the New Theatre Royal, Portsmouth. Portsmouth citizens from all backgrounds have come together to tell their stories. Many people will be able to identify with the difficult subjects of these films; homelessness, substance misuse and recovery, disability and multiculturalism. Whether they have experience of these topics themselves, or only in passing, PFS hopes that projects like these will encourage discussion amongst their viewers. These short films are the result of a 20-week course held at the University of Portsmouth where participants were introduced to all aspects of film-making including script writing, casting, directing, filming and editing. They then became the producers, directors, screenwriters and actors in their own films. The program also included lectures by local film makers and an...

Lamb marinated in orange and honey sauce

My favourite dish if you can find some juicy lamb rump steak. Ingredients: 2 lamb rump steaks about 150g each 2 tbsp orange juice 2 tbsp soy sauce 1 tbsp vegetable oil 1 tbsp clear honey/maple syrup Marinate for about an hour and then grill for 5-7 minutes on each sides. Best eaten with couscous: 75g couscous 'fluffed' in boiling water for 5 minutes (in a covered dish) 1 medium onion, sliced 1 tbsp vegetable oil for frying 1 medium red pepper, sliced Fry the onion in the oil for about 15 minutes until the onion is caramelised and then add the pepper and cook for 5 minutes. Add the remainder of the marinade juice to the pan, cook for 3 minutes and then add the couscous. This is one of the quickest dishes you can cook and it's the most delicious!