Cooking open science! Course for doctoral students, postdocs and faculty in March
What is open science?
What is open in open science?
What is the new role of researchers in the digital era?
Do you enjoy exploring gastronomy? Are you interested in meeting colleagues from different research disciplines and different gastronomic cultures? This sensory learning course is a learning course about open science, through an open gastronomy experience. We want to translate the openness of the creative and innovation processes from the cooking field to others. The kitchen is our open lab.
With this radical creative course, we want to engage Aalto's doctoral researchers, post-docs, and faculty in a fun and engaging way to learn and experience open science practices and principles that arise with digital technologies and tools and open physical and digital infrastructures.
These practices and principles of open science can contribute in a substantial way in finding solutions for SDGs and grand societal challenges, engaging in new ways with research in society, and nurturing innovative and entrepreneurial researchers.
Let's co-cook both online and physically in our final gala and explore together the science of this & next decade!
Structure
Cooking open science! course starts on 6 March at 14.15 until 17.00 and continues weekly until 10 April 2025.
Module 1. Open gastronomy for science (online)
Module 2. Open methods for cooking (online)
Module 3. The "secret" recipe (online)
Module 4. Deconstructing science by cooking (online)
Module 5. Cooking beyond the edges of conventions of science (online)
Module 6. Co-cooking Open Science! (on-site)
Module 1-5 will be taught through an online cooking experience. Participation in the course requires completing small pre-assignments before each session. Zoom links and pre-assignments will be sent weekly. Please kindly be in a kitchen, with a standard cooking capacity, for the sessions. Module 6 is the final gala and will be taught at Aalto's premises.
This Aalto course will also feature with the participation of 3 guest speakers from the Italian University of Gastronomic Sciences of Pollenzo & Slow Food Association.
Workload / 2 ECTS
- Readings, videos, and small pre-assignments.
- Weekly sessions (lectures, cooking, and online discussions).
- After-session short learning diary.
Learning outcomes
- Inspiration and motivation to perform the science of this decade.
- Understanding and acquisition of new open science practices and principles.
- Broadening collaboration across different research disciplines.
- Open science leadership mindset, ethics, and competences to address the challenges that the planet and humanity will face in the next decade (2030–2040).
Register latest 4 March
If you want to participate, please kindly register in Sisu : TU-L1020 - Cooking Open Science! (registration is open until 4.3.2025). If you are Aalto Faculty member and don't have a study right, you can contact the teacher ruben.vicente-saez@aalto.fi to register.
Tervetuloa & Welcome to our digital and hands-on cooking based-experience to learn about open science.
Contact
Read more news
ARTEFAKTI24
The second iteration of ARTEFAKTI, the graduation exhibition of Contemporary Design MA programme.
Student Sarah Asfar balances studies and competitive sports in her daily life
Sarah Asfar, who plays badminton at a competitive level, studies Energy and Mechanical Engineering at Aalto University. What particularly interests her about the field is its relevance to the future and the practical nature of the studies. The flexibility of the program has allowed Sarah to pursue elite sports and part-time work alongside her studies.
Herd immunity may not work how we think
A new study from researchers at Aalto University suggests that our picture of herd immunity may be incomplete — and that understanding how people are connected could be just as important as knowing how many are immune.