Current The Cut Science Café

Current The Cut Science Café Current The Cut Science Café Current The Cut Science Café Current The Cut Science Café Current The Cut Science Café

7pm–9pm, £5. The Cut Science Café provides an informal, friendly environment in which to discuss the latest ideas in science and technology, whilst enjoying a drink and delicious food from our licensed café, which will open at 6pm and the talks begin in the theatre, promptly at 7pm. Pre-booking is highly recommended and seating in the theatre will be allocated.

The sessions comprise an informal introduction; the talks and then a refreshment break, followed by the Q&A section.

The next Science Cafe is BEING HUMAN-HOW & WHY? We welcome Professor Chris Higgins back as he delves into the latest archaeological, neurological and genetic research to explore how and why homo sapiens became the dominant human species. Café open from 6pm for light meals. Thursday 30th September 2021 - 7:00 pm BOOK NOW

Thanks for all your support during 2020-2021. Your donations have helped keep us afloat and you, our audience, are the reason we keep coming back with online events.

Last Science Cafe of the season - March 2021 

Thursday 25th March 2021 - 6:00pm on Zoom - Hear and Sea Science! With Professor Stuart Rogers, Chief Scientist of the centre for Environment, Fisheries and Aquaculture Science, [Cefas], Lowestoft

The Cut science cafe hosted chief Scientist Professor Rogers to present a talk on marine and ichthyological science.

Professor Stuart Rogers is an experienced marine scientist with responsibility as Director of Environment and Ecosystem science teams, and has published widely in the peer-reviewed literature.

He is also actively involved in delivering evidence to government as a senior adviser.

Professor Rogers is responsible for the strategic direction of Cefas (Centre for Environment, Fisheries and Aquaculture Science) Research as its chief scientist. Professor Rogers talk was about the back ground, current and future scientific work taking place both locally and on international basis