Poster Session – CNSI Lobby - 12:00 p.m. to 1:00 p.m.
Symposium – CNSI Auditorium - 1:00 p.m. to 5:30 p.m.
Reception & Dinner - UCLA Carnesale Commons – Palisades Ballroom - 6:00 p.m. to 9:00 p.m.

For registration questions, contact Andrea Corrales.

The Seaborg Symposium is the department’s annual celebration, centering on the science of the year’s Seaborg Medalist. For this event, we will have an afternoon symposium with talks by Prof. Richard B. Kaner and five other esteemed scientists: Prof. Zhenan Bao (Stanford University), Prof. Kourosh Kalanter-Zadeh (The University of Sydney), Sarah Tolbert (University of California, Los Angeles), Prof. Gordon Wallace (University of Wollongong) and Prof. Fred Wudl (University of California, Santa Barbara).

The symposium will take place at 1 p.m. on the UCLA campus in the California NanoSystem Institute (CNSI) auditorium. A poster session by postdoctoral researchers, graduate students, and undergraduate students will take place before the symposium in the CNSI lobby, starting at 12:00 p.m.

The Glenn T. Seaborg Medal will be presented to Prof. Richard Kaner at the evening awards banquet in the Palisades Ballroom at UCLA Carnesale Commons. The evening events will begin with a reception at 6:00 p.m., followed by dinner and the medal awards ceremony.

All are welcome to attend the Seaborg events. The symposium is free of charge, but registration is required for the evening reception and dinner.

Reception Menu

• Vegetable Samosa, Chile-Mint Dipping Sauce (Vegetarian)

• Cornbread-breaded Chicken Bites, Bourbon Barbecue Sauce, Pickled Red Onions, Scallion

• Mediterranean Beef Skewer, Chimichurri, Lemon Zest

• Cured Meat, Artisan Cheese & Bruschetta Platter

• Open beverage bar

Dinner Menu Options

• Red Burgundy Beef Short Rib Baby Yukon Baked Potato, Crème Fraiche, Seasonal Mushrooms, Caramelized Pearl Onions, Heirloom Carrots, Gremolata

• Pan Seared Steelhead Salmon Sautéed Shiitake Mushrooms, English Pea Purée, Roasted Cauliflower, Golden Vadouvan Oil, Pomegranate Pine Nut Relish (Gluten-Free)

• Achiote-Marinated Portobella Sopes Heirloom Tomato, Caramelized Spanish Onions, Crushed Cocoa Black Beans, Pickled Cabbage and Carrot Slaw, Pineapple Chipotle Salsa, Cilantro Oil (Vegan, GF)

• Wine, coffee, and tea service