[ASC-media] ASC Overseas

Simon ,Miss Louise l.simon at wellcome.ac.uk
Fri Jan 10 00:23:22 EST 2003


Dear Alice and others

You may be interested in joining the psci-com email discussion list.  This is a list for anyone with an interest in science communication and related issues and I am the administrator.  There are currently over 500 members (international representation but with a UK majority) and job opportunities in science communication are regularly posted to the list.  

Further information, the list's archives and instructions for joining can be found at http://www.jiscmail.ac.uk/lists/psci-com.html

Best wishes

Louise Simon

Louise Simon
Information Officer
Wellcome Trust Library for the History and Understanding of Medicine
183 Euston Road
London NW1 2BE

Telephone: +44 (0)20 7611 7316
Fax: +44 (0)020 7611 8726
mailto:l.simon at wellcome.ac.uk

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> -----Original Message-----
> From: Alice Taylor-Gee [mailto:alicetaylorgee at hotmail.com]
> Sent: 8 January 2003 09:50
> To: asc-media at lists.justnet.info
> Subject: [ASC-media] ASC Overseas
> 
> 
> 
> Hello,
> 
> I am a member of the Australian Science Communicators and 
> have recently gone 
> overseas to England where I will be looking for work. Is there a UK 
> equivalent of this organisation, and if so, can anyone point 
> me in the right 
> direction?
> I have just finished a course in science communication at the 
> Australian 
> National Uni and have returned home to find work in this field.
> 
> Thank-you
> 
> Alice Taylor-Gee
> 
> 
> 
> 
> 
> >From: asc-media-request at lists.justnet.info
> >Reply-To: asc-media at lists.justnet.info
> >To: asc-media at lists.justnet.info
> >Subject: ASC-media digest, Vol 1 #28 - 1 msg
> >Date: Tue, 07 Jan 2003 12:00:00 +0000
> >
> >Send ASC-media mailing list submissions to
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> >
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> >
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> >
> >When replying, please edit your Subject line so it is more specific
> >than "Re: Contents of ASC-media digest..."
> >
> >
> >Today's Topics:
> >
> >    1. CRCA Press Release - Secrets of DESIGNER Fare (Anne Campbell)
> >
> >--__--__--
> >
> >Message: 1
> >Date: Tue, 07 Jan 2003 08:12:15 +1100
> >To: media at asc.asn.au
> >From: Anne Campbell <crca at crca.asn.au>
> >Subject: [ASC-media] CRCA Press Release - Secrets of DESIGNER Fare
> >
> ><bold>Cooperative Research Centres Association, Inc.
> >
> ></bold>
> >
> ><bold><bigger>Media Release	     </bigger></bold>January 7, 2003
> >
> >
> ><center><bold><bigger>SECRETS OF  "DESIGNER" FARE
> >
> ></bigger></bold></center>
> >
> >An enticing array of designer foods of the future is poised 
> to grace our
> >dinner tables as Australian researchers unlock nature's secrets of
> >perfect flavour, texture, aroma, quality and health.
> >
> >
> >A secret of a good red wine lies in the colour - and 
> researchers at the
> ><bold>CRC for Viticulture</bold> are exploiting that fact to give our
> >best reds a global winning-edge.
> >
> >
> >They have developed a rapid measurement system to assess the 
> colour of
> >grapes being delivered at harvest. Using near-infrared 
> spectroscopy to
> >measure the intensity of malvidin, a red grape pigment, they 
> can now more
> >readily predict which grapes will make the best quality wines.
> >
> >
> >"The intensity of the malvidin gives a remarkable clue as to 
> the ultimate
> >appeal of the wine - up to a point, the stronger the colour, 
> the better
> >the quality.  We don't know why this is, because malvidin 
> doesn't have
> >much taste itself - but it obviously correlates with things that do,"
> >says CRC CEO Dr Jim Hardie.
> >
> >
> >The test is applied when the grapes are delivered, but work 
> is afoot to
> >design a hand-held "gun" to provide an instant read-out of 
> potential wine
> >quality while they grapes are still on the vine.
> >
> >
> >The secret of tender, tasty beef lies in a world-first 
> Australian test to
> >help cattle producers consistently select the most tender animals to
> >breed from.
> >
> >
> >Developed by the <bold>CRC for Cattle and Beef Quality</bold>, and
> >Brisbane firm Genetic Solutions, the newly-patented GeneSTAR 
> tenderness
> >test was based on one of the world's largest scientific 
> experiments in
> >livestock, involving over 5000 animals and costing $32 million.
> >
> >
> >"It was only by combining the resources of the Commonwealth 
> - through the
> >CRC program - the universities, CSIRO, the agriculture 
> departments and
> >livestock breeders, that Australia has been able to snatch a 
> world lead
> >in this field," says CRC CEO Dr Bernie Bindon. "Our 
> competitors in the US
> >and elsewhere are too fragmented."
> >
> >
> >"Tenderness is far and away the most important quality 
> attribute as far
> >as beef consumers are concerned - we're seeing consumption of beef in
> >Australia on the increase for the first time in years 
> because we've been
> >able to combine taste with tenderness.  As the world's largest beef
> >export nation it has also given us a fresh market edge."
> >
> >
> >The secret of a gourmet noodle lies in its 'mouth feel' - 
> and researchers
> >from the <bold>CRC for Value Added Wheat</bold> have come up 
> with a test
> >that rapidly identifies which kinds of wheat make the perfect noodle.
> >
> >
> >"The most affluent Asian consumers are very fastidious about 
> how their
> >udon noodles should feel in the mouth - and we know that this special
> >'feel' occurs when a particular gene is absent from the wheat plant,"
> >explains CRC CEO Dr Bill Rathmell.
> >
> >
> >"We've come up with a totally reliable test which enables 
> plant breeders
> >to spot which types of wheat have this quality, and combine 
> it with other
> >desirable features to create a wheat that grows well here 
> and commands
> >premium prices in the Asian market."
> >
> >
> >Dr Rathmell says it's a good example of the use of molecular 
> genetics to
> >identify desirable natural traits in plants, without need for genetic
> >engineering.
> >
> >
> >The secret of good health lies in a strong immune system - 
> and Australian
> >dairy researchers are working on a revolutionary series of 
> foods designed
> >to boost human immunity to disease.
> >
> >
> >Though in its early stages the research is focussing on a natural
> >compound, normally in minute amounts in milk, which has 
> strong potential
> >as an immune booster and an anti-inflammatory, says Dr Paul 
> Donnelly, CEO
> >of the <bold>CRC for Innovative Dairy Products.
> >
> ></bold>
> >
> >"We think this substance could be the basis for a whole range of
> >health-giving dairy products, suitable for children and 
> mature adults, or
> >specially-tailored products for people with low immunity," he says.
> >"These could be a normal part of a healthy diet, or taken as 
> a special
> >supplement.  We're looking at traditional dairy products 
> incorporating
> >this, as well as completely new ones."
> >
> >
> ><bold><italic>More information:
> >
> ></italic></bold>Dr Jim Hardie, CRC for Viticulture		
> 		08 8303 9405
> >
> >crcv at saugov.sa.gov.au
> >
> >
> >Dr Bernie Bindon, CRC for  Cattle and Beef Quality	02 6773 3501
> >
> >beefcrc at metz.une.edu.au					
> 	04 2725 5991
> >
> >
> >Dr Bill Rathmell, CRC for Value Added Wheat		0412 127 789
> >
> >brathmell at wheatcrc.com.au
> >
> >
> >Dr Paul Donnelly, CRC for Innovative Dairy Products	03 9607 9607
> >
> >Paul.donnelly at dairycrc.com					
> 0417 143 219
> >
> >www.dairycrc.com/media/
> >
> >
> >Julian Cribb, CRCA media					
> 0418 639 245
> >
> >
> >
> >*******************************
> >
> >Dr Anne Campbell
> >
> >Executive Manager
> >
> >CRC Association Inc : ABN 42 892 101 689
> >
> >RSISE Building, Cnr North & Daley Roads
> >
> >The Australian National University,
> >
> >CANBERRA ACT 0200
> >
> >Phone: 02 6125 8835  Fax:  02 6125 8836  Email: crca at crca.asn.au
> >
> >Web site: http://www.crca.asn.au
> >
> >
> >
> >
> >
> >--__--__--
> >
> >_______________________________________________
> >ASC-media mailing list
> >media at asc.asn.au
> >http://www.asc.asn.au/elist
> >
> >End of ASC-media Digest
> 
> 
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