NatSCA Conference & AGM 2017

Thursday, April 20, 2017 - 09:00 to Friday, April 21, 2017 - 17:00

NatSCA

University Museum of Zoology, Cambridge

The Natural Science Collections Association annual conference & AGM is on 20 & 21 April 2017. The event will be hosted by the University Museum of Zoology, Cambridge and sponsored by Axiell.

Evolving Ideas: provocative new ways of working with collections

This conference aims to generate real food for thought for anyone interested in enhancing how museums with natural sciences collections operate. We want to provoke, explore and inspire new ways of working.

The full programme is available here as a pdf

Tours and Events

Optional tours of the following areas will be available between 4- 6pm on the afternoon of Wednesday 19 April:

  • Cambridge Zoology Museum conservation studios
  • Cambridge Zoology Museum collection stores
  • Sedgwick Geology Museum galleries
  • Please contact Natalie Jones nj273@cam.ac.uk to book a place.
    Those that have registered should meet outside the Whale Hall at the Zoology Museum at 4pm.

    Following the tours, some delegates will be meeting for preconference drinks in the Panton Arms.

    There will be an opportunity to see the available new galleries of the Zoology Museum on the Friday afternoon of the conference.

    On Saturday 22 April you may also be interested in the Cambridge #EarthOptimism event with speakers including Jane Goodall and Steven Pinker, looking at success stories which show how it's not all doom and gloom for nature. Please note, this is not organised by NatSCA and you will need to sign up on their website to register.

    Follow the #NatSCA2017 discussion

    Conference Meal

    This year's conference meal is in the Great Hall at Clare College, Cambridge. Booking for the meal is now closed.
    Starter:
    For carnivores - Slow cooked beetroot salmon charred cucumber, macerated beetroot, yuzu, dill emulsion, wasabi snow
    For herbivores - Caramelised root vegetable terrine (V) pickled and raw root vegetable salad, wasabi sorbet

    Main:
    For carnivores - Roast Norfolk black chicken breast leek and braised leg roll , parsnip purée and crisps, buttered vegetables and madeira jus
    For herbivores - Wild mushroom arancini (V) celeriac and truffle purée, shimeji mushroom, button onion and celeriac fricassée, truffle and hazelnut pesto

    Dessert:
    Dark chocolate fondant sesame tuille, milk chocolate caramel, malt ice cream, cacao nib sauce

    Tea or Coffee