Posts Tagged: students
On the second Saturday of every month, Tuesday Simmons heads to the downtown Berkeley farmers market. Among the produce stalls and coffee stands, she sits behind a table with a sign that reads “Talk to a scientist!” She and other students spend the day fielding questions from strangers about topics that range from genetically modified foods to climate change and more.
“We never know who we'll talk to at our public events, or what kinds of questions we'll be asked,” said Simmons, a graduate student in the UC Berkeley Department of Plant and Microbial Biology (PMB). “This makes the farmers markets fun.”
Simmons' monthly visits to the farmers market are organized by the student group CLEAR (Communication, Literacy, and Education for Agricultural Research). The group aims to mentor the next generation of science communicators by engaging in open, transparent, and active conversations with the public about science and research. Funded through the University of California Global Food Initiative, CLEAR offers a series of scientific outreach events including activities at the farmers market, student-led lectures at libraries, and discussions with the public at local pubs.
The events are aimed at making science accessible.
“For members of the public who think scientists are a group of scary, isolated individuals funded by companies with special interests, these brief exchanges can be enough to make them question that assumption,” said Simmons, who also noted that translating her microbiology research for the public has helped improve her communication skills.
Learning to create compelling and impactful science communications is also a draw for Daniel Westcott, who joined the group in 2015. As a PMB graduate student who studies a specialized field — photosynthetic energy conversion in algae and plants — Westcott noted that discussing his research with non-scientists felt like a challenging hurdle to overcome.
Students like Westcott practice their communications skills through writing for the CLEAR blog. In their monthly blog posts, group members have tackled the economics of the meat industry, and the science behind the Impossible Burger, and the difficulty in labeling foods as “natural,” as well as highlighting CLEAR's ongoing outreach efforts.
Westcott understands that sharing his research with the public through the blog and other CLEAR activities is essential.
“Nearly two million scientific articles are published each year,” Westcott said. “Today's successful scientists must be media savvy in order to rise above the noise.”
Launched in 2015, CLEAR began as a project across three UC campuses — Berkeley, Davis, and San Diego. At Berkeley, co-founders Peggy Lemaux and Dawn Chiniquy, a PMB postdoctoral fellow, saw the funding as an opportunity to focus on outreach activities and mentorship opportunities, such as helping graduate students write for and talk to non-scientific audiences.
Lemaux is a UC Cooperative Extension specialist and PMB faculty member who studies food crop performance and quality. She said CLEAR is a student-driven organization. All members of CLEAR are volunteers, and a mix of undergraduates, graduate students and postdoctoral researchers participate in the group's activities. Many of members are PMB students, but students from other scientific fields also participate in CLEAR's events and monthly meetings. Student scientists from across campus are welcome.
As the faculty organizer of CLEAR, Lemaux mentors students by providing feedback and guidance on their public presentations and blog posts. Recent student-led lecture topics include pesticide use and genetically modified foods, and as new members join the group, they'll continue to add new presentations to their calendar of events.
CLEAR also hosts workshops and trainings to foster students' science communication and writing skills. Last spring, the group invited NPR science writer Joe Palca to present a talk, “Real News or Fake Science.” More recently Brian Dunning of Skeptoid gave a presentation tittled “Science Communication in a Minefield of Fiction.” This fall, Sara ElShafie, a graduate student in the Department of Integrative Biology and founder of Science Through Story, will give a science communication workshop for CLEAR students.
In recent years, Lemaux has seen a shift in students' interest in outreach and science communication.
“Today's generation of scientists understand that they must be scientists in the lab and translate the message of their research — and research in general — for the public,” she said.
Some CLEAR students have pursued careers in public communication after leaving Berkeley. Mikel Shybut, PhD ‘15 Plant Biology, is now a fellow at the California Council on Science and Technology where he provides scientific analyses to state legislators. After arranging a day of informational meetings in Sacramento for a group of CLEAR students, Shybut commented, “It's heartening to see what CLEAR has accomplished in the last two years. The group's outreach efforts demonstrate that scientists can be effective messengers.”
Visit CLEAR's calendar to learn more about upcoming events. In September join CLEAR at the following events:
Downtown Berkeley Farmers Market: Come chat with CLEAR members and check out their science demos at the farmers market. They feature a different science theme each month and are always looking forward to listening to community members' science questions and concerns.
Science Café with PMB professor John Taylor: Join CLEAR members for a beer, fun fungus exhibits, and Dr. John Taylor's tentatively titled "Felons, Fungi and Rats: California's Valley Fever Epidemic.”
This is the second year that Rafael Munhoz Pedroso—a graduate student in Dr. Albert Fischer's lab—was awarded first place by the California Weed Science Society (CWSS) for his student oral research presentation. This year his research work was on Uncovering the Mechanism of Resistance...
The award was presented to the Aggie inventors during the finals of the three-day global iGEM (International Genetically Engineered Machines) competition in Boston. The competition, this year featuring 245 teams from Asia, Europe, Latin America and North America, challenges student teams to design and build biological systems or machines and present their inventions in the international competition.
The students had spent several months designing and building the palm-sized biosensor, which they dubbed OliView. The biosensor is equipped to quickly and easily evaluate the chemical profile of oil, providing producers, distributors, retailers and ultimately consumers with an effective, inexpensive way to ensure olive oil quality.
Verifying olive oil quality is a concern for consumers – many of whom are willing to pay higher prices for the health benefits and flavor of true, extra-virgin olive oil. And honest olive oil producers want to prevent other producers from passing off sub-par olive oil as the real deal, while retailers, distributors and producers want a quick, easy way to ensure olive oil quality.
In addition helping detect fraudulent olive oil, the students' new biosensor will also monitor for good oil that may have gone rancid with age.
The team of undergraduate students included Lucas Murray, Brian Tamsut, James Lucas, Sarah Ritz, Aaron Cohen and Simon Staley, with Yeonju Song serving as the “shadow” or alternate team member. You can tune into Aaron Cohen's recent Nov. 6 Science Friday interview during a discussion of synthetic biology.
The full story and a brief video about the new olive-oil biosensor and this stellar team of young inventors are available at: http://news.ucdavis.edu/search/news_detail.lasso?id=11076.
Reports on olive-oil quality are available at the web site of the UC Davis Olive Center at: http://olivecenter.ucdavis.edu/research/reports.
At the same time, chefs and food buyers at universities, particularly the University of California, are selecting for high-quality fruits and vegetables, produced locally and sustainably. Universities with strong food sustainability programs are rightfully proud of what they're doing to educate students about food production, health, and nutrition. UC Davis Dining Services prioritizes the purchase of locally grown food (ideally within a 50-mile radius of campus). Most University of California campuses have similar programs.
At UC Davis, fresh roma tomatoes are picked each August from the 300-acre Russell Ranch, part of the campus's Agricultural Sustainability Institute, then processed within hours by campus Dining Services to provide year-round tomato sauce for pizza, pasta, and ratatouille. All told, 10,000 pounds of tomatoes are processed during a two-week period in August. About 29 percent of the total food served in the campus's residential dining halls is from local, organic or sustainable sources.
Emma Torbert, an academic coordinator at the UC Davis Agricultural Sustainability Institute, noted, “Connecting the food system to the research is really interesting. A lot of times there is confusion about where our food is coming from. The more people are educated, the more educated decisions they can make.”
Many UC Davis faculty and staff are so impressed with the food choices at the dorms that they purchase individual meal tickets and enjoy lunches made with the campus-grown tomatoes, herbs, and other vegetables, all of which are part of the daily food array. Public dinners are also offered periodically at the dorms so that community members can sit amongst students to taste and learn about the sustainability programs in the dorms.
- Video: Farm to Table, UC Davis Tomatoes; 2010
- Slide show of this year's UC Davis tomato harvesting and processing system; 2014
- Sustainable Foodservice Progress Report 2014, UC Davis Dining Services
- Two videos of UC Davis students who work at the Student Farm to produce food, including one on tomato sauce production
- “Tomatoes: Safe methods to store, preserve, and enjoy.” UC Agriculture and Natural Resources, free publication
From the Fresno State website⋅ Jul 18, 2014 ⋅ by Tom Uribes A team of three Fresno State plant science students took first place in the weed identification category at the 58th annual Weed Day seminar hosted by University of California, Davis. Seniors...