Monday, May 6, Massimiano Bucchi will hold a conference at the University of Tallinn, Estonia, “The Crisis of Mediators: Science Communication in the Digital Age.”
Four Questions about Scientific Communication – September 26th 2012 Journal of Science Communication – September 2012 Repubblica (italian) – April 19th 2012 Il Giornale di Vicenza (italian) – April 18th 2012 Tuttoscienza (italian) – April 18th 2012 www.inaf.it (italian) – April 17th 2012 www.scidev.net – April 16th 2012 www.nove.firenze.it – April 16th 2012 Corriere Fiorentino…
On 23 and 24 April, Massimiano Bucchi will held two conferences at the Center for Science Communication, Elte University, Budapest.
In the bookstores Bruno Latour Cogitamus. Sei lettere sull’umanesimo scientifico (il Mulino). Preface by Massimiano Bucchi. http://www.mulino.it/edizioni/volumi/scheda_volume.php?vista=scheda&ISBNART=24439
Three intense days of conferences, parallel sessions, workshops, networking with professors, researchers, communicators, students, practitioners… may give you a glimpse to follow improving Public Understanding of Science and Technology in your own place when you come back home. We want to share these radio interviews with you as a result of Radio PCST lab, arranged…
Thursday, May 2, Helsinki, Lyceum Club, presentation of Newton’s Chicken. Science in the Kitchen, the new book by Massimiano Bucchi
Two meetings were organized recently within the Inprofood Project. The meetings were attended by 30 delegates from different organizations involved in research, producer associations, public bodies and patients’ associations. The participants came from almost all regions of Italy and have actively contributed to the definition of scenarios for the near future. Among the issues that…
Interview with Massimiano Bucchi, New Zealand Herald, 22 February 2013
The production of safe food for both the environment and the human health is one of the main challenges that the European Union intends to address through research projects and the involvement of various social components. For this reason the European Commission funded INPROFOOD, a project coordinated by the University of Hohenheim in Germany, which…