Berkeley Lab K-12 Program

@LBNLnext

The official twitter feed of K-12 STEM Education programs . Join us in cultivating the next generation of innovators.

Berkeley, California
k12education.lbl.gov
2019年10月加入
114 個相片或影片 圖片與影片

推文

你已封鎖 @LBNLnext

你確定要查看這些推文嗎？查看推文並不會將 @LBNLnext 解除封鎖

  1. 釘選的推文
    3月9日

    We are excited to continue our discussion about food science this week! Join us this Thursday, March 11 at 2pm as we talk about careers and research as we look at The Future of Food. …

    、 、 及
    6 則轉推 8 個喜歡
    還原
  2. 已轉推
    3月15日

    Are you interested in the fundamental mysteries of the universe? Check out our new episode on featuring phenomenal physicist Saul Perlmutter! 🎧

    3 則轉推 8 個喜歡
    還原
  3. 3月13日

    Best wishes to our very first Teaching Scholar who contributed 200+ hours of volunteer service to AND made accessible to so many in our community. We know you’ll have the same impact ! There are no good byes here.

    View on the San Francisco Bay Area from the Berkeley Hills.
    Thank you , , and for making my time in Berkeley so memorable, and for leaving me with tons of heartwarming memories of my scientific endeavours, outreach joys, and building our amazing postdoc community!🤗
    顯示此對話串
    1 replies 1 則轉推 14 個喜歡
    還原
  4. 已轉推
    3月11日

    Listen to our latest episode of to learn about the discovery of and how physicists like Saul are hoping to crack the mystery. 🎧 👇🏽

    A Day in the Half Life - Dark Energy with Saul Perlmutter
    10 則轉推 12 個喜歡
    還原
  5. 3月11日

    Cheese without the animals? It's all about the proteins. Inja Radman from is using fermentation and synthetic biology to create dairy without the cow.

    1 replies 2 則轉推 4 個喜歡
    還原
  6. 3月11日

    Today's speakers are zooming in from California (2pm), Massachusetts (5pm) and Copenhagen (11pm). They also grew up in Spain, Switzerland, Croatia and the US. We are loving the cross cultural and international food and science perspectives.

    還原
  7. 3月11日

    Can we quantify the definition of al dente from a science perspective? How do you grow or cook food in space? Physicist and food scientist Larissa Zhou is exploring those questions in her research and sharing her insights during our discussion today.

    還原
  8. 3月11日

    We look forward to an engaging discussion on this afternoon. It's not too late to register!

    Flier for the March 11, 2pm Pst STEM career talk panel entitled "The Future of Food". Four panelist are pictured: Vayu Maini Rekdal, Larissa Zhou, Nabilia Rodriguez, and Inja Radman. They are researchers at Berkeley Lab, Harvard, Basque Culinary Center, and New Culture.
    、 、 及
    1 則轉推 1 個喜歡
    還原
  9. 3月8日

    Applications for our high school apprenticeship program and summer camp are due in 1 week! Make sure apps are in by March 15 to be considered.

    1 replies 13 則轉推 15 個喜歡
    還原
  10. 3月8日

    Enjoyed our Live Science last week? We have another event featuring food science this week! Join us this Thursday, March 11 at 2pm for The Future of Food career talk and learn about research in food science.

    2 則轉推 2 個喜歡
    還原
  11. 3月5日

    Bay Area students, parents, and educators📣 looking for summer programs for high schoolers? Join us at 10AM on Saturday, March 6 for an info session on 's summer programs. Register at

    還原
  12. 已轉推
    3月5日

    It's hot sauce time! 🌶️ and our own Sara Harmon are showing us how to use lactic fermentation to make hot sauce.

    3 則轉推 7 個喜歡
    還原
  13. 已轉推
    3月5日

    Former White House Executive Pastry Chef is now taking us through the history of fermentation. Yosses says fermentation likely was discovered by accident, but now is a vehicle for some of our favorite flavors - such as vanilla! 🍦

    2 則轉推 3 個喜歡
    還原
  14. 已轉推
    3月5日

    Kimchi, kombucha, blue cheese – all made with the help of microbes! "Virtually every culture has found a way to use microbes to produce foods," says .

    3 則轉推 6 個喜歡
    還原
  15. 3月5日

    Make sure you visit the Live Science webpage to download the Microscopic Chefs worksheet. Today's event includes live cooking and you'll want to grab ingredients to follow along!🧑‍🍳We're excited to see everyone at 2pm!

    2 則轉推 1 個喜歡
    還原
  16. 3月4日

    As part of we are supporting non-profit STEM organizations like that train and encourage the next generation of science leaders. Check out the Charitable Giving page to donate or volunteer:

    2 則轉推 8 個喜歡
    還原
  17. 3月4日

    Join scientists and chefs tomorrow afternoon for some exciting live cooking and science in the kitchen!

    This month for Live Science, chef-scientists are inviting us into their kitchens to cook with their microscopic sous-chefs. Join us next Friday, March 5 to learn about the science behind fermentation and food with Microscopic Chefs.
    1 replies 1 則轉推 6 個喜歡
    還原
  18. 3月3日

    Love food and science? Not only is our Live Science this week about the science behind cooking, our upcoming STEM Career Talk is about careers in food research. Both events are free and open to the public!

    2 則轉推 7 個喜歡
    還原
  19. 3月2日

    Our final Live Science host is Chef Courtney Burns, an expert in cooking with fermentation. Meet Chef Burns this Friday, March 5 at 2pm to cook and learn about the science behind fermentation.

    3 個喜歡
    還原
  20. 已轉推
    3月2日

    DYK, since its founding in 2008, our Women Scientists and Engineers Council has worked with the Lab’s IDEA Office and HR Division to empower and make the Lab a more family-friendly environment?

    5 則轉推 2 個喜歡
    還原

@LBNLnext 尚未發表任何推文。

看來要一段時間讀取資料。

Twitter 可能已超出負載，或發生暫時性的小問題。請再試一次，或造訪 Twitter 狀態以取得更多資訊。

    你也可能也會喜歡

    ·