Cooking and working in a lab are similar in some ways, but different in others. Both require following recipes or protocols, testing results, and cleaning materials. But cooking is more creative, less risky, and more personal than working in a lab. What do you think?
Changer l’eau (usée) en #biocarburant: la découverte d’Ahmed Jerbi - https://t.co/PHEnXhMzlU Un beau reportagage de UdeMNouvelles. Félicitations à Ahmed, qui a fait sont doctorat sous ma direction et la co-direction de @fredericpitre@EspacePourLaVie@Phytosociety
S'y retrouver. A beautiful art and science collaboration with #jinny_yu and #atelierkijunkim to illustrate the roots that unite us. Really proud that the project was selected by the Festival International des #jardinsdemetis#irbv_montreal
https://t.co/0V3qAmbqO2
S’y retrouver. Une très belle collaboration art et science avec #jinny_yu et #atelierkijunkim pour illustrer les racines qui nous unissent. Vraiment fier que projet ait été sélectionné par le Festival international #jardinsdemetis#irbv_montreal
https://t.co/4dtJAUN7Je
Adrien Frémont won this afternoon the first prize for the best student communication at the International Phytotechnology Conference held in Chicago USA. @Phytosociety@IRBV_Montreal
Adrien Frémont won this afternoon the first prize for the best student communication at the International Phytotechnology Conference held in Chicago USA. @Phytosociety@IRBV_Montreal